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DRIED JAPANESE VERMICELLI MAINLY COMPOSED OF STARCH* BUCKWHEAT FLOUR AND WHEAT FLOUR
DRIED JAPANESE VERMICELLI MAINLY COMPOSED OF STARCH* BUCKWHEAT FLOUR AND WHEAT FLOUR
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机译:干的日本JA粉由淀粉*荞麦粉和小麦粉组成
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摘要
PURPOSE:To make dried Japanese vermicelli, in home with simple apparatuses, by kneading starch, buckwheat flour and wheat flour, boiling the mixture to attain the softness of dough, extruding the boiled mixture to the form of vermicelli, and drying. CONSTITUTION:A mixture composed of 70 parts of starch, 15 parts of buckwheat flour, 15 parts of wheat flour, and about 250-300 parts of water, is kneaded at 90-100 deg.C in a water bath to prevent scorching. The rpm of the kneading pestle is pref. 60-70. The kneaded mixture is extruded to the form of vermicelli and dried. It is impossible by conventional methods to make the extruded and dried vermicelli from starch and a large amount of water in home.
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