| abstract |
The present invention provides noodles having an excellent texture despite containing a large amount of dietary fiber and being low in sugar. Mixture for noodles, which contains: 10-60 mass % of any one or more indigestible starches derived from wheat, tapioca, corn and sweet potato; and 5-30 mass % gelatinization initiation temperature 0.1 lower than that of raw starch The processed starch above ℃, and the protein content is 8-20 mass %. |