| 摘要 |
PURPOSE:To prepare a noodle containing reduced amounts of vital gluten, etc., but having an excellent texture by mixing a specific wheat flour with specified amounts of starch and a grain flour and subsequently processing the mixture into a noodle. CONSTITUTION:100 pts.wt. of wheat flour having a decomposed starch degree of <=20% as a main raw material flour is blended with 5-20 pts.wt. of starch and a grain flour to prepare the objective noodle. |
