PRODUCTION OF NOODLE AND NOODLE QUALITY MODIFIER

摘要

PROBLEM TO BE SOLVED: To obtain noodles that can increase its stiffness without reduction in noodle productivity by adding an organic acid (preferably fumaric, adipic or gluconic acid) and/or glucono-δ-lactone coated with a fractionated product mainly comprising glutenin in wheat glutene and fat or oil. ;SOLUTION: The objective noodle is obtained by adding an organic acid (preferably fumaric, adipic or gluconic acids) and/or glucono-δ-lactone (usually a commercially available coagulant for bean curd or cow milk protein or a pH adjuster for food products) that is coated with a fraction of mainly comprising glutenin in wheat gluten (for example, the unextracted fraction of wheat gluten with 50-70vol.% ethanol, the extracted fraction of wheat gluten with 10-30vol.% of isopropanol, or the extracted fraction with 20-50vol.% of acetone) and fat or oil (preferably tallow melting at 50-70°C, hydrogenation product from soybean oil, chickens).;COPYRIGHT: (C)1998,JPO