Toh us0057860l8A lNj Patent Number: 5,786,018 [4sl Date of Patent: Jul. 28, 1998
tải về 35.49 Kb.
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brochure-2021, Rice-Noodles.Ishfak
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A process according to claim 1 or 2 further coipprising mixing an ionic gelling agent with the flour product and water to form the dough. A process according to claim 10 wherein the noodles are steamed at a temperature of from 85° C. to 100° C. for a time of from 5 minutes to 75 minutes. A process according to claim 1 or 2 further comprising mixing the flour product with a starch product selected from the group consisting of corn starch and potato starch and 16. A process according to claim 1 or 2 wherein the mixing with the water to form the dough. A process according to claim 12 wherein the starch product is mixed in an amount s‹i that the dough contains the starch product in an amount of from 59c to 30% by weight 5 based upon dough weight. A process according to claim 1 wherein the whole rice is a long grain rice which comprises. by weight, from 21a noodles are steamed a a temperature of from 85° C. to 100° C. for from 5 minutes to 75 minutes and the noodles are blanched at a temperature of from 85° C. to 100° C. for from 1 second to 60 seconds. A process according to claim 1 or 2 further comprising. prior to steaming the noodles. forming the noodles into a nest and then steaming the nest noodles. A process according to claim 1 or 2 further to 28a amylose. comprising. prior to steaming the noodles, forming the 15. A process according to c1.km 2 wherein the rice hour 10 noodles into a cake and then steaming the cake noodles. is a long grain rice flour which comprises. by weight from 219c to 289• amylose. * * * * * tải về 35.49 Kb. Chia sẻ với bạn bè của bạn:
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