DOUGH FOR FROZEN UDON (LIKE NOODLE)

摘要

PURPOSE:To obtain the title dough having excellent freeze resistance, providing UDON having improved texture and taste prepared by thawing, even by long- term (=6 months) preservation in cold storage, comprising a blended raw material of wheat flour, potato starch, active gluten and glair powder in a specific ratio. CONSTITUTION:The aimed dough comprising a blended raw material of 70-90 pts.wt. wheat flour, 10-30 pt s.wt. potato starch, 0.5-3.0 pts.wt. active gluten and 0.2-0.7 pts.wt. glair powder.