Making of dough food

A process for producing crude noodles having nerve, viscoelasticity, smoothness and tackiness unique thereto, resistant to softening upon being dipped in hot water, and preservable at ordinary temperature for long, which process comprises the steps of (1) preparing an outer-layer dough by kneading p...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	SHIRAHASE HIROMI, HOUSAI KOICHIRO, YAMASAKI MASAHIRO
Format:	Patent
Sprache:	eng
Schlagworte:	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
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