PURPOSE: A starting powder of wheat flour or a mixture thereof with other starch powder is converted into the α-form in the starch, extruded into a form and the formed product is dried to give the titled food which has good texture of not glutinous elasticity and a variety of tastes.
CONSTITUTION: Wheat flour or a mixture thereof with 0W85% of starch flour other than wheat such as rice or corn flour, when needed, 0.1W2wt%, based on the flour, of additives such as monoglyceride of 6W22C fatty acid are mixed and the starch therein is converted into its α-form by boiling or steaming to give a dough of more than 90% α-form content and 35W50% water content. Then, the dough is lowered in temperature down to 30W45°C, extruded with a pressure of 40W80kg/cm2 into a form and dried at 52W62°C and 30W45% relative humidity until its water content reaches 19W20%. Then, the second-stage drying is effected at 40W50°C and 50W65% relative humidity until the water content becomes 8W16% to give a pasta-like food of 0.8W2mm thickness.
TSUKAMOTO MAMORU
KUDOU MASANORI
| JPS56131354A | 1981-10-14 | |||
| JPS5974961A | 1984-04-27 | |||
| JPS5444055A | 1979-04-07 | |||
| JPS5034614A | 1975-04-03 | |||
| JPS5624495A | 1981-03-09 |