NOODLES HAVING IMPROVED QUALITY, ITS PRODUCTION AND QUALITY IMPROVER

摘要

PROBLEM TO BE SOLVED: To control elongation of boiled noodles caused by water absorption in soup with time and elongation of steamed noodles caused by water permeation into the interior of noodles during distribution in a market. ;SOLUTION: Raw material flour in an amount of 100 pts.wt. is mixed with 0.05-3 pts.wt. of dried devilis-tongue powder and a partial hydrolyzate of grain protein having about 500 to about 110,000 weight-average molecular weight and the ratio (Mw/Mo) of the weight-average molecular weight Mw after hydrolysis to the weight-average molecular weight Mo before hydrolysis of 0.004-0.85.;COPYRIGHT: (C)2000,JPO