QUALITY IMPROVER FOR NOODLE AND QUALITY IMPROVING METHOD UTILIZING THE SAME

摘要

PURPOSE: To obtain a quality improver prevented in stretch by boiling, excellent in hardness, viscoelasticity, smoothness, taste and texture and useful for raw Chinese noodle. ;CONSTITUTION: The objective improver is obtained by blending (A) preferably 30-99 pts.wt. whey protein such as a whey protein condensate or a whey protein isolate with (B) preferably 1-20 pts.wt. thickening polysaccharides such as xanthane gum, (C) preferably 0.1-10 pts.wt. whey mineral and (D) preferably 1-50 pts.wt. raw starch such as green bean and/or starches such as processed starch. Furthermore, the improvement of quality of noodle is preferably carried out by using this improver in an amount of 0.01-20 pts.wt. based on raw material flour for production of noodle such as wheat flour or buckwheat flour.;COPYRIGHT: (C)1993,JPO&Japio