| 摘要 |
PURPOSE:To prepare fresh noodles having excellent palatability, easily, by mixing raw material flour containing wheat flour and starch with warm water or hot water, kneading the mixture, adding cold water thereto, and mixing, kneading, rolling and pressing the mixture. CONSTITUTION:Raw material flour containing wheat flour and starch such as potato starch, sweet potato starch, etc. is mixed and kneaded with warm or hot water of 50-100 deg.C. The kneaded product is mixed with cold water of 0- 30 deg.C, kneaded, and rolled and pressed according to the conventional noodle preparation process to obtain the objective fresh noodle. The cold water may contain ethyl alcohol, propylene glycol, sorbitol, etc. if necessary. The obtained fresh noodle keeps its toughness for a long time after boiling and washing with water, and gives tough feeling to the teeth. |
