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METHOD FOR IMPROVING PHYSICALITY OF FERMENTED INSTANT NOODLE THROUGH UTILIZING LACTOBACILLUS
METHOD FOR IMPROVING PHYSICALITY OF FERMENTED INSTANT NOODLE THROUGH UTILIZING LACTOBACILLUS
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机译:利用乳酸菌提高发酵即食面条物理性的方法
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摘要
PROBLEM TO BE SOLVED: To provide instant noodles having favorable palate feeling: and to provide a method for producing such instant noodles.;SOLUTION: The instant noodles improved in its palate feeling are obtained through the following process: preparing noodle dough from noodle dough raw material containing wheat flour and water in the presence of lactobacillus; fermenting the dough so that the noodle dough has pH 6.0-8.0; and thereafter heating the fermented dough.;COPYRIGHT: (C)2005,JPO&NCIPI
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