QUALITY IMPROVER FOR NOODLE AND WHEAT FLOUR FOR IMPROVED NOODLE

摘要

PURPOSE:To obtain the titled improver effective in improving the color tone of noodles when added to wheat flour and suppressing the discoloration of noodles and the progress of putrefaction and suitable for the preparation of raw noodles having excellent quality and preservability, by using a kojic acid (salt) and a chelating agent as main components. CONSTITUTION:The objective improver contains a mixture of a kojic acid (salt) (preferably alkali metal salt) and a chelating agent (preferably phytic acid) preferably at a weight ratio of 1:(1-5) as main components. The improver is added to wheat flour in an amount of preferably 0.005-1.0% (0.003-0.7% based on the produced raw noodles).