Then, the rice grain is ground into rice flour. Then, the rice flour is blended with 10-40wt% starch and/or protein and mixed with water, to give the aimed BIFUN noodles.KANEKO YOSHIOOSAWA KOJISATO AKIO
PURPOSE:To obtain BIFUN noodles having viscous flavor free from greasiness in cooking of noodle lines, by adjusting rice grain or rice flour of domestic production to a proper water content at a specific temperature, blending it with starch in a specific ratio and mixing the blend with water....
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专利名称：PRODUCTION OF BIFUN NOODLE (NOODLE MADE FROM FOREIGN RICE)发明人：KANEKO YOSHIO,OOSAWA KOJI,SATO AKIO 申请号：JP24699385 申请日：19851106 公开号：JPH0131870B2 公开日：19890628 专利内容由知识产权出版社提供 摘要：PURPOSE:To obtain BIFUN noodles having viscous flavor free from greasiness in ...
Then, the rice grain is ground into rice flour. Then, the rice flour is blended with 10-40wt% starch and/or protein and mixed with water, to give the aimed BIFUN noodles.KANEKO YOSHIOOOSAWA KOJISATO AKIO