PURPOSE: To produce Chinese noodles or Chinese noodle-like noodles which have unique and elegant flavor and taste by fermenting at least a part of the noodles using a yeast to modify the qualities of noodles. ;CONSTITUTION: At least a part of the noodles are fermented. Wheat flour is mixed with a yeast or a yeast fermentation mixture and an alkaline water, kneaded with a stirrer and fermented in a thermostat chamber kept at 25°C for about 48 hours, rolled with rolls into a noodle band and cut into noodle lines with a line cutter to give the objective fermented noodles.;COPYRIGHT: (C)1996,JPO
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