| abstract |
(57) [Abstract] [Problem] To have a moderate hardness without impairing the taste of noodles. An object of the present invention is to provide a method for producing noodles having elasticity (viscoelasticity), chewyness and smoothness (smoothness), a texture that is good for a throat, and hard to stretch and boil, and a noodle quality improver. In addition, not only those that eat immediately after cooking, but also noodles such as cooked noodles, raw instant noodles (LL noodles), frozen noodles, instant noodles, etc., the above-mentioned texture can be maintained during the production and after storage. The purpose is to provide noodles. SOLUTION: The above-mentioned problem is solved by adding crushed flour or starch, a processed product thereof and a decomposition product thereof. |