Method for the quality improvement of noodle and pastas by...

Details Method for the quality improvement of noodle and pastas by... Method for the quality improvement of noodle and pastas by...

A - Human Necessities

21

D

A21D 6/00 (2006.01) A23L 1/16 (2006.01) A21C 1/00 (2006.01) A21C 11/00 (2006.01)

Patent

CA 2679006

As an object, the present invention provides a method to manufacture a noodle with a mouthfeel characteristics of strong hardness and elasticity. The technology treats the noodles by applying microwave energy to treat the dough during mixing, dough cutting or moulding/extruding, dough sheeting/moulding/extruding, dough resting, dough mixing/development or cutted (extruded) raw noodle at any stage of further process including drying, steaming or cooking to improve the elasticity and hardness of needle and those mouthfeeling characteristics.

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