Functional noodles using egg, milk, rice and whole wheat

摘要

PURPOSE: Functional noodles using egg, milk, rice and whole wheat is provided to supplement common noodles short of nutrients and to improve sensory attribute. CONSTITUTION: Functional noodles are composed of 20-40wt% of rice flour, 20-40wt% of whole wheat flour, 5-15wt% of egg powder and 5-15wt% of non-fat powdered milk on a basis of 100wt% of noodle dough. The functional noodles additionally contain one or more ingredients selected from the group consisting of 0.2-0.5wt% of collagen, 0.01-0.1wt% of chlorella, 0.1-0.5wt% of Hizikia fusiforme powder, 0.01-0.1wt% of glucosamine sulfate and 0.01-0.1wt% of garlic powder.