| 摘要 |
PURPOSE:To prevent the discoloration of a dough for uncooked noodles, formation of lumps, fading of a natural pigment, etc., by adding specific amounts of glycerol and common salt solution to a raw material wheat flour, preparing noodle strips, and storing the resultant noodle strips at 25 deg.C or below. CONSTITUTION:2-6wt% glycerol and 2-8wt% saline solution and if desired 1-5wt% ethyl alcohol are mixed with a raw material wheat flour, and the resultant mixture is further mixed with potassium carbonate solution and a Cape jasmine pigment for Chinese noodles. The resultant dough is then kneaded to give noodle strips. A given amount thereof is then packaged and stored at 25 deg.C or below. |
