| 摘要 |
PURPOSE:To keep the quality of noodles at desirable level during the distribution period for several days, by adding water to a powdery mixture of wheat flour and other materials, kneading the mixture under reduced pressure, preparing the noodles under normal pressure, and packaging and keeping the resultant fresh noodles at a specific temperature. CONSTITUTION:Wheat flour containing >= about 7wt% of wheat-originated protein (mainly gluten) is mixed with other subsidiary raw material (e.g. rice flour) and additives (e.g. gluten, salt, etc.), and the obtained powdery mixture is mixed with water to attain about 31-38wt% of the water-content of the kneaded product, and the mixture is kneaded under reduced pressure, i.e. a vacuum degree of <= about 600mm.Hg. The dough is formed to noodles under normal pressure, packaged, and kept at <= about 10 deg.C. The obtained noodles have highest qualities immediately after the preparation, and can be kept at the essentially good state during the several days distribution period without using refrigeration process. |
