| 摘要 |
PURPOSE:To produce noodles having a transparent feeling and sense of eating with viscoelasticity, by incorporating a raw material grain flour with a steamed starch. CONSTITUTION:100pts.wt. raw material grain flour, e.g. wheat flour, is incorporated with 5-100pts.wt. starch, e.g. subterranean stem starch, steamed at 50- 100 deg.C for 1-30min to produce the aimed noodles. The resultant noodles have the following characteristics; the transparent feeling, and smooth sense of eating with viscoelasticity. In the case of dried noodles, the boiling time is reduced. |
