Quality improver for noodles

摘要

PROBLEM TO BE SOLVED: To provide noodles which are excellent in boiling resistance and can retain viscoelastic texture even when stored in a cooked state at low temperature. SOLUTION: A quality improver for noodles, which contains a protein derived from ordinary wheat and a protein derived from durum wheat in a mass ratio of 1: 0.04 to 1 in terms of crude protein. [Selection diagram] None