| 摘要 |
PURPOSE:To produce dried Chinese noodles especially for cooking together, having a small amount dissolved in boiling, good hardness to masticate of boiled noodles and excellent glutinousness, by blending wheat flour or raw material with specific amount of white gluten, carbonated water and calcium salt. CONSTITUTION:White flour is blended wit 0.1-5wt.% based on wheat four of hen's egg or glair or of a mixture of the hen's egg or glair and fats and oils and then with 0.1-5wt.% based on wheat flour of wheat gluten. Separately, a solution having dissolved 0.1-1.5wt.% based on wheat flour of solid carbonated water and a proper amount of salt in water is blended wit 0.001-0.1wt.% calcium salt or magnesium salt such as chloride, acetate or lactate of calcium or magnesium to give a solution or suspension, which is mixed with the above- mentioned wheat flour mixture, made into long strips, cut by a knife to give raw Chinese noodles, which are dried. |
