PREPARATION OF NOODLES - NITTO FLOUR MILLING

Title:

PREPARATION OF NOODLES

Document Type and Number:

Japanese Patent JPS619263

Kind Code:

A

Abstract:

PURPOSE: To obtain noodles such as UDON (wheat vermicelli), buckwheat noodles, etc., by adding a specific amount of a deactivated yeast to wheat flour, etc., adding water to it, processing it into noodles, so that extensibility of dough is improved, relaxation rate of dough is made high, and workability of noodle preparing process is improved.

CONSTITUTION: 100pts.wt. grain flour consisting essentially of wheat flour is blended with 0.001W0.3pt.wt., preferably 0.01W0.2pts.wt. calculated as anhydrous substance) of a deactivated yeast (e.g., deactivated dried beer yeast, deactivated dried torula yeast, etc.). Water is added to it, to give the aimed noodles having improved workability.

Inventors:

URANO KISOO
EBARA NORIO
FUKUSHIMA TAKASHI

Application Number:

JP12810184A

Publication Date:

January 16, 1986

Filing Date:

June 21, 1984

Export Citation:

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Assignee:

NITTO FLOUR MILLING

International Classes:

A23L7/109; (IPC1-7): A23L1/16

Attorney, Agent or Firm:

Shigeru Matsui

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