| 摘要 |
PURPOSE:In preparation of instant frozen noodles by gelatinization, freezing, and processing, to obtain noodles having improved taste and flavor, by using grain flour blended with tapioca as a raw material. CONSTITUTION:Grain flour [wheat flour which may be blended with <= about 50wt% different grain flour (buckwheat flour, rice flour, etc.)] is blended with about 3-50wt% tapioca starch (raw starch which is not gelatinized). The blended is processed into noodles by a conventional procedure, boiled (preferably yield after boiling is somewhat lower than common procedure), cooled, and rapidly frozen, to give instant frozen noodles. |
