| 摘要 |
PURPOSE:To prepare noodle lines with preventing the hindrance of gluten network formation caused by Wakame seaweed, by making Wakame seaweed into a uniform colloidal state, adding it to wheat flour. CONSTITUTION:Wakame seaweed is dried to a water content of <=10wt%, pulverized by impact type high-speed pulverizer into fine powder with particle diameters of 50-150mu, 1-5pts.wt. pulverized Wakame seaweed is blended with 25-40pts.wt. water fully (10-50min) with stirring, to give a uniform colloid of Wakame seaweed. The uniform Wakame seaweed colloid thus obtained is added to wheat flour and processed into noodles by a conventional method. |
