| 摘要 |
PURPOSE:To obtain the title noodles useful for frozen noodles, etc., having smoothness, hardness and viscoelastic properties of noodles by blending a raw material with a acetylated potato starch. CONSTITUTION:A raw material of wheat, etc., is blended with (preferably 10-30wt.% based on raw material) acetylated potato starch and, preferably, 0.2-1wt.% based on raw material one or more kinds of gum selected from guar gum, carrageenan gum, curdlan gum and xanthan gum to give the objective noodles. |
