| 摘要 |
Non-fried, oil-free, instant cooking dry noodles are produced by the following process: (a) partially gelatinizing a noodle dough; (b) forming said partially gelatinized dough into discrete pieces of the desired shape; (c) surface drying said pieces, if necessary; and (d) suddenly vaporizing remaining moisture to expand the interior of the noodle and create a porous structure. These noodle products are precooked and can be prepared simply by immersing them in a hot edible liquid for a short period. |
