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A process for the preparation of wheat flour dough having the increased storage and containing coffee leat and the wheat flour dough prepared therefrom
A process for the preparation of wheat flour dough having the increased storage and containing coffee leat and the wheat flour dough prepared therefrom
The present invention relates to a method for producing a dough with increased storage properties using coffee leaves, and to a dough with increased storage properties prepared thereby, wherein 5 to 10 parts by weight of a coffee leaf extract is added with respect to 100 parts by weight of wheat flour. The flour dough prepared according to the present invention has almost no microbial contamination even when stored for a long period of time, there is no change in taste and texture, such as color, taste, and flavor inherent in noodles, and improvement of anti-obesity and digestive function improvement effects It is expected to be used as a variety of noodle processing products such as kalguksu, noodles, udon, ramen, naengmyeon, jjolmyeon, kalguksu or sujebi.
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