Low carbohydrate noodles
AssigneeNissin Foods Holdings Co., Ltd.
InventorsShogo ISHIDA, Yasuoki MURATA
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Abstract
An object of the present invention is to provide low-carbohydrate noodles comprising resistant starch and having favorable color and flavor. By blending with a gluten composition that includes at least one type of gluten and has an L value of 73 or more measured in a colorimeter, somber color and gluten odor in low-carbohydrate noodles comprising resistant starch can be reduced, and low-carbohydrate noodles having favorable color and flavor can be provided. The gluten composition according to the present invention preferably includes active gluten produced by a spray drying method. Including the active gluten produced by the spray drying method improves noodle making properties and texture.
Claims7
Low-carbohydrate noodles comprising wheat flour, resistant starch, and a gluten composition, wherein
- the gluten composition comprises at least one type of gluten and has an L value of 73 or more when a color difference is measured by the following method:
- after 80 g of the wheat flour and 20 g of the gluten composition are mixed, 50 g of water is added thereto, and the mixture is kneaded for 60 seconds and rolled out into a thickness of 10 mm, followed by the measurement of the L value as to the resulting dough using a colorimeter.
Dependencies are inferred from the claim text.