| 摘要 |
PURPOSE:To improve taste, by blending 45-75wt% wheat flour with 5-25wt% starch, 0.5-10wt% Miso (fermented soybean paste) powder, 3-12wt% salt, seasoning, spice, etc. CONSTITUTION:15-75wt% granular and powdery wheat flour is blended with 5-25wt% starch, 0.5-10wt% Miso powder, 3-12wt% salt, 0.1-2.5wt% seasoning such as sodium glutamate, ribonucleic acid, etc. and 3-10wt% spice, to give a coating material. |
