Noodle quality revised manner and noodle quality improver

摘要

PURPOSE: To provide a method for improving noodle quality to improve the palatability of noodle while keeping the characteristic viscoelasticity of wheat flour even by using a mechanical noodle-making process and provide an agent for improving noodle quality. ;CONSTITUTION: This method for improving the noodle quality comprises the dissolution or dispersion of wheat protein in an aqueous solution containing 5-20vol.% of alcohol, the stirring of the dispersion at pH 3.5-5.5 for several hours and the addition of 0.2-5 pts.wt. (based on 100 pts.wt. of the wheat flour) of the dried powder of the extraction residue to a noodle-making composition. The invention also relates to the noodle-making composition and a noodle- quality improver containing the dried powder.;COPYRIGHT: (C)1995,JPO