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RICE FLOUR DRY NOODLES USING NON-PREGELATINIZED RICE FLOUR AND PREGELATINIZED RICE FLOUR HAVING VISCOSITY AND LOW NOODLES-FALLING RATE AS MAIN COMPONENT AND MIXED FLOUR DRY NOODLES USING WHEAT FLOUR AND RICE FLOUR
RICE FLOUR DRY NOODLES USING NON-PREGELATINIZED RICE FLOUR AND PREGELATINIZED RICE FLOUR HAVING VISCOSITY AND LOW NOODLES-FALLING RATE AS MAIN COMPONENT AND MIXED FLOUR DRY NOODLES USING WHEAT FLOUR AND RICE FLOUR
PURPOSE: Rice flour dry noodles prepared using non-pregelatinized rice flour and pregelatinized rice flour having viscosity and low noodles-falling rate as a main component is provided. Mixed flour dry noodles are also made by adding wheat flour to rice flour for dry noodles. CONSTITUTION: Rice flour dry noodles are prepared by mixing 100% by weight of pure rice flour and 10 to 20% by weight of gluten, 1 to 2% by weight of gum and 1 to 3% by weight of a thickening agent. The pure rice flour contains 40 to 70% by weight of non-pregelatinized rice flour in the range of particle sizes of 20 to 40 m and 60 to 30% by weight of pregelatinized rice flour. For an example, 6.4kg rice flour for dry noodles is mixed with 1.6kg all-purpose flour, 100g salt, 180g alcohol and 3.8kg water to give mixed flour for making mixed flour dry noodles.
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