PRESERVATION METHOD OF WHEAT FLOUR, AND PRODUCTION METHOD OF NOODLE USING WHEAT FLOUR

摘要

PROBLEM TO BE SOLVED: To provide a noodle excellent in viscoelasticity, having soft and glutinous feeling, having smooth and excellent texture, having high brightness for accelerating appetite, and excellent in taste or flavor carried originally by wheat flour.;SOLUTION: In a production method of a noodle, the noodle is produced by using wheat flour preserved under a refrigeration temperature condition of -10°C to -30°C for five days or longer.;COPYRIGHT: (C)2016,JPO&INPIT