| 摘要 |
PURPOSE:To obtain boiled noodles having nice taste and good loosening properties without hardening, by further adding and kneading a small amount of special powdery organic acid in mixing wheat flours with water. CONSTITUTION:A small amount of particles of an organic acid (e.g. fumaric acid) surface-coated with oil is added and kneaded as other component when wheat flour is mixed with water to provide a dough of noodles. The dough of noodles is elongated to fine and long noodles, while aging the dough and boiled. Thereby a powdery organic acid is eluted into noodles, while a starch is gelatinized to suspend aging. Then the noodles are washed with water, dipped into a acidic liquid, deaerated, packaged and sterilized to provide the aimed boiled noodles. |
