| 摘要 |
PURPOSE:To prepare Chinese noodles having excellent color, taste, flavor and palatability, without using KANSUI (alkaline aqueous solution containing potassium carbonate and used in the preparation of Chinese noodles), by mixing wheat flour, powdery albumen, calcium powder, yellow colorant, salt and water at specific ratios, kneading the mixture and forming strings from the obtained dough. CONSTITUTION:100pts.wt. of wheat flour is mixed with 0.2-0.8pts.wt. of albumen powder, 0.5-0.05pts.wt. of calcium powder, a small amount of yellow colorant, 2-4pts.wt. of salt and a prescribed amount of water. The mixture is kneaded and the obtained dough is formed into strings to obtain the objective noodles. |
