GRAIN FLOUR COMPOSITION FOR NOODLES AND METHOD FOR MANUFACTURING NOODLES USING THE SAME

• Main Authors: MASUDA KUMIKO, TSUDA YASUYUKI, MIYATA ATSUYUKI, NAGAI TAKAO, MACHIDA TAE
• Format: Patent
• Language: English; Japanese
• Published: 29.09.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide noodles containing buckwheat flour having good appearance which is excellent in work efficiency during noodle-making and has texture and sharp edges peculiar to Soba.SOLUTION: A grain flour composition for noodles contains 20-80 mass% of buckwheat flour and 20-80 mass% of high-amylose wheat flour in a total amount of grain flours. The high-amylose wheat flour is wheat flour having 40 mass% or more of amylose content in total starch analyzed by Cocanavalin A method.SELECTED DRAWING: None 【課題】製麺時の作業性に優れており、かつ、そば独特の食感や角立ちのある外観が良好なそば粉含有麺類の提供。【解決手段】穀粉類の全量中に、そば粉２０～８０質量％及び高アミロース小麦粉２０～８０質量％を含有し、該高アミロース小麦粉が、コンカナバリンＡ法で分析された総澱粉中のアミロース含有量が４０質量％以上の小麦粉である、麺類用穀粉組成物。【選択図】なし