Raw or half a lifetime noodles for mix flour and noodles of having the instant of

摘要

PURPOSE:To simplify cooking and improve instant cookability and texture by adding xanthan gum, specific additives and alcohol to wheat flour. CONSTITUTION:100 pts.wt. of wheat flour are combined with at least one of additives selected from 0.05 to 0.8 pt.wt. of xanthan gum, 0.1 to 2.0 pts.wt. of a defoaming agent such as a sucrose fatty acid ester of less than 3 HLB, 0.1 to 3.0 pts.wt. of a food oil such as palm oil, 0.2 to 3.0 pts.wt. of egg white, when needed, 0.1 to 3.0 pts.wt. of alcohol and 28 to 36 pts.wt. of water and they are mixed under a reduced pressure of 200 to 650mmHg.