| 摘要 |
PURPOSE:To prepare a noodle food having excellent nonviscid property, palatability, quality, gloss and transparency, resistant to collapse in boiling and getting limpy after boiling and useful for Chinese noodle, etc., by adding starch of green gram to the raw material. CONSTITUTION:The objective noodle is prepared by adding e.g. 2 pts. of green gram starch to 100 pts. of wheat flour. Untreated green gram starch may be used in the present process, however, the starch is preferably subjected to slight oxidation treatment or gelatinization treatment. |
