| 摘要 |
PURPOSE:To obtain the title Chinese noodles having excellent reconstitution property and palatability, by kneading cereal and a specific amount of yeast, fermenting the mixture, kneading in the presence of KANSUI (alkaline aqueous solution containing potassium carbonate), forming noodle strings and drying the strings after cooking. CONSTITUTION:Cereal flour preferably composed mainly of wheat flour is added with 0.2-1.0wt.% (based on the cereal flour) of a yeast such as beer yeast or bakers' yeast, added with a proper amount of water and salt and kneaded. The resultant primary dough is left standing at 20-35 deg.C for 7-20hr to effect the fermentation. The sufficiently fermented dough is added with KANSUI, kneaded again, formed into noodle strings, cooked and then dried by a means other than oil-frying method to obtain the objective Chinese noodles. |
