| 摘要 |
PURPOSE:To obtain steamed noodles for chow mein, having light sense of eating of Japanese style and high nutritive value, by kneading whole grain wheat flour with medium wheat flour, powder of aqueous solution of potassium carbonate and water, molding the resultant kneaded material into noodles, and steaming the noodles. CONSTITUTION:Whole grain wheat flour is added to >=50% medium wheat flour, <=40% rye flour and 0.6% powder of aqueous solution of potassium carbonate to make the total amount 100%, and about 30%, based on the raw material, water is added to the resultant mixed raw material flour though varied with the season and weather. The resultant mixture is then kneaded for about 15min, and molded into a noodle form. The noodles are then steamed at about 95 deg.C for about 4-6min to give the aimed steamed noodles. |
