| 摘要 |
PURPOSE:To obtain noodles such as UDON (wheat vermicelli), buckwheat noodles, etc., by adding a specific amount of a deactivated yeast to wheat flour, etc., adding water to it, processing it into noodles, so that extensibility of dough is improved, relaxation rate of dough is made high, and workability of noodle preparing process is improved. CONSTITUTION:100pts.wt. grain flour consisting essentially of wheat flour is blended with 0.001-0.3pt.wt., preferably 0.01-0.2pts.wt. calculated as anhydrous substance) of a deactivated yeast (e.g., deactivated dried beer yeast, deactivated dried torula yeast, etc.). Water is added to it, to give the aimed noodles having improved workability. |
