PRODUCTION OF LL NOODLE USING WHEAT GLUTENIN

摘要

PURPOSE: To provide high-quality LL noodles using the glutenin fraction of wheat gluten. ;CONSTITUTION: In producing the objective LL noodles, a glutenin-dominant fraction derived from wheat gluten is used for the purpose of suppressing decline in noodle quality with the lapse of time along with producing noodle quality close to that of raw noodles.;COPYRIGHT: (C)1994,JPO&Japio