| 摘要 |
PURPOSE:To obtain boiled noodle having a good texture in a relatively shortened boiling time by boiling a dough comprising a noodle raw material compounded with oil or fat-processed starch in specific water content. CONSTITUTION:A noodle raw material is compounded with an oil or fat- processed starch and the prepared dough is boiled to a water content of 55-65% to provided the objective boiled noodle. The oil or fat-processed starch is added to the noodle raw material within a suitable range of 5-40% depending to the nature of the starch when the wheat flour and the oil or fat-processed starch are totally 100. When the amount of the compounded oil or fat is <=5% (e.g. 4%), the advantages (e.g. the noodle is rapidly boiled or the boiled noodle is smooth) of the addition of the oil or fat-processed starch are lost, and when >=40%, the texture of the boiled noodle may be damaged. The water content of the boiled noodle is preferably 55-65%, because when the water content exceeds 65%, the boiled noodle is too soft and loses the elasticity and when below 55%, the boiling of the noodle is imperfect to leave a core therein and the texture thereof is instead damaged. |
