| 摘要 |
PURPOSE:To produce noodles having improved taste utilizing rice flour, by mixing a fine pulverized rice flour with wheat flour, and using the resultant raw material flour. CONSTITUTION:Wheat flour (having usually about 120 mesh particle size) is uniformly mixed with finely pulverized rice flour pulverized to about 250 mesh particle size, and an emulsified oil and water are added thereto to prepare a dough. The resultant dough is then made into noodles by the conventional method. The noodles obtained by the above-mentioned method have a high density due to gluten in the wheat flour enveloping free proteins of the rice flour, good luster and reduced boiling time. The retrogradation of the noodles is prevented with surface films formed by the emulsified oil. |
