| 摘要 |
PURPOSE:To obtain the noodles which can be reconstituted with hot water in a short time and give elastic texture by extruding the pasta containing raw starch from tapioca, steaming the raw noodles having grooves, and frying them after moisture absorption. CONSTITUTION:Raw starch of tapioca and water are added to the starting substance such as durum wheat flour, strong wheat flour or medium wheat flour in amounts of 15 to 45% and 28 to 34%, respectively, then the kneaded dough is extruded into raw noodle lines having grooves whose depth is 1/2 to 3/4 diameter of the virtual cross section and angle is 20 to 45 deg.. The raw noodles are steamed at 95 to 100 deg.C for 3 to 10 minutes to convert the starch on the noodle surfaces into the alpha form, allowed to absorb water until the moisture content reaches 38 to 50wt.%, and fried at 110 to 130 deg.C under normal pressure for 4 to 10 minutes. |
