| 摘要 |
PURPOSE:To prepare noodles rich in edible fibers and having excellent palatability, by dispersing barley flour having a polishing yield lower than a specific level and an NDF content higher than specific level in water, and kneading wheat flour, buckwheat flour, etc. with the dispersion. CONSTITUTION:Barley flour having a polishing yield of <=60% and an NDF (total amount of lignin, hemicellulose and cellulose) content of >=4% is dispersed at least partly in water, and the wheat flour, buckwheat flour, etc. used as the main material is kneaded with the water. The amount of the barley flour is 5-50%. Since the viscosity of the barley dispersion becomes too high to be handled easily at high ratio of barley flour, the amount of the barley flour to be dispersed in water should be limited to the level to give a pasty mixture, and the barley flour exceeding the above level is compounded in the form of flour. |
