| 摘要 |
PURPOSE:To obtain quality improving effect nearly comparable to a conventional condensed phosphoric acid salt by adding phytin to wheat flour in production of wheat flour product. CONSTITUTION:In production of noodles such as UDON (wheat noodle), SOBA (buckwheat noodle), Chinese noodle, instant noodle, macaroni or spaghetti or wheat flour product such as various kind of coatings such as coating of steamed meat dumpling, phytin is singly added to wheat flour or phytic acid and alkali agent are together added to wheat flour. When phytic acid is used, addition of alkali agent having an amount for neutralizing phytic acid, i.e. for raising pH to the range of about 5.5-8.0 is required. The alkali agent includes e.g., carbonate or hydrogen carbonate of alkali metal such as Na or K. Addition amount of phytin or phytic acid based on the wheat flour is preferably 0.01-1wt.%. |
