| 摘要 |
PURPOSE:To prepare noodles having improved resistance to the deterioration of the taste after the treatment with hot water by compounding wheat flour, processed starch and crosslinked starch at specific ratios, adjusting the gluten content to a specific level and forming the mixture in the form of noodles. CONSTITUTION:(A) Wheat flour is mixed with (B) processed starch (preferably starch treated with sodium hypochlorite, etc.) and (C) crosslinked starch (preferably crosslinked with phosphoric acid, etc.) at a weight ratio A:(B+C) of 95:5 to 0:100 and B:C of 80:20 to 20:80, the gluten content of the mixture is adjusted to 7-17wt.% and the product is formed in the form of noodles to obtain noodles such as wheat noodle having improved palatability. |
