| abstract |
(57) [Summary] (Modified) [Structure] 60 to 95 parts by weight of wheat flour, cross-linked etherification of sago starch, potato starch and / or mung bean starch and / or Alternatively, 40 to 5 parts by weight of the crosslinked esterified derivative is mixed, A method for producing raw Chinese noodles, which comprises adding brine to this and kneading. [Effect] The raw Chinese noodles of the present invention have a good texture and excellent long-term storability. |