MULUKHIYYA NOODLE AND ITS PRODUCTION

PURPOSE: To obtain mulukhiyya noodles providing texture with strong stickiness and chewiness similar to conventional noodles using KANNSUI (alkaline aqueous solution used in the preparation of Chinese noodle) and a high nutritive value by using mulukhiyya. CONSTITUTION: Wheat flour in an amount of 1...

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Bibliographische Detailangaben
Hauptverfasser:	OSHIRO TOSHIO, MATAYOSHI TAKESHI, KIYOTAKE MATSUKO, MITSUNA HIKOJI, HIGA SUEKO
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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Beschreibung
Zusammenfassung:	PURPOSE: To obtain mulukhiyya noodles providing texture with strong stickiness and chewiness similar to conventional noodles using KANNSUI (alkaline aqueous solution used in the preparation of Chinese noodle) and a high nutritive value by using mulukhiyya. CONSTITUTION: Wheat flour in an amount of 100wt.% is mixed with 10-20wt.% of mulukhiyya raw material and 15-25wt.% of water, kneaded by a mixer for 12-18 minutes and viscosity is produced in the mulukhiyya raw material to give dough. The dough is aged and sent through a rolling process and a cutting process to produce mulukhiyya noodles. Since KANNSUI is not used at all, viscosity of mulukhiyya is utilized to give noodles having the same viscoelasticity as that of noodles using KANNSUI and rich in minerals and vitamins of mulukhiyya.