| 摘要 |
PURPOSE:To prepare noodles having excellent viscoelastic properties from low- grade wheat flour, by replacing a part of wheat flour with grain flour or starch other than wheat flour, and subjecting the flour mixture to the noodle-making process under reduced pressure. CONSTITUTION:A mixture of 20-50% of wheat flour and 80-50% of grain flour and starch other than wheat flour, is mixed with a noodle-quality improver such as table salt, ''kansui'' (an alkaline aqueous solution containing potassium carbonate used in the preparation of Chinese noodles), etc. The mixture is kneaded under reduced pressure in a vacuum-mixer having kneading blades, and rolled with rollers 13, 14, 15 and 16 under atmospheric pressure. The patry web 2 thus obtained is transferred by a net conveyor 18 into a chamber 19 furnished with a heat-insulation layer through which steam is blasted upward. The web 2 passed through the chamber 19 is dried with hot air to a water-content of 25-35%, and slitted with slitting blades to obtain noodles. |
