| 摘要 |
PURPOSE:To produce noodles, etc. capable of giving synergistically strong resilience without skin roughness by edible vinegar, by adding the edible vinegar and polysaccharide, etc., to raw material flour. CONSTITUTION:Noodles such as wheat vermicelli, buckwheat vermicelli, Chinese noodles, coating of fried dumpling stuffed with minced pork or shao-mai, etc. are produced by the conventional method. IN the process, an edible vinegar, e.g. brewed vinegar, synthetic vinegar or fruit vinegar, in an amount of >=about 0.04% expressed in terms of organic acids in the edible vinegar ad a polysaccharide, e.g. seaweed extract, locust bean gum, guar gum, xanthan gum, tamarind polysaccharide or another equivalence, in an amount of >=2% based on the organic acids in the edible vinegar are added to raw material flour, e.g. wheat flour. |
