| 摘要 |
A dried noodle is prepd. by (a) permeating 35 % water to the 65 % wheat flour by centrifuging, (b) mixing it and forming noodle type, (c) 1st drying the noodle to obtain 10 % water containing noodle, (d) 2nd drying the 1st-dried noodle at 30-40 deg.C and 75-85 % humidity for 2-3 hrs, and (e) last drying the 2nd dried noodle at 23-35 deg.C and 75-85 % humidity. The obtd. dried noodle has a good quality. |
