CN108094885A - A kind of noodles methods - Google Patents

A kind of noodles methods Download PDF

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Publication number
CN108094885A
CN108094885A CN201711095504.6A CN201711095504A CN108094885A CN 108094885 A CN108094885 A CN 108094885A CN 201711095504 A CN201711095504 A CN 201711095504A CN 108094885 A CN108094885 A CN 108094885A
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CN
China
Prior art keywords
powder
parts
raw
noodles
liquid
Prior art date
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Pending
Application number
CN201711095504.6A
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Chinese (zh)
Inventor
吴至丰
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Shanghai Lu Shi Food Co Ltd
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Shanghai Lu Shi Food Co Ltd
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Priority to CN201711095504.6A priority Critical patent/CN108094885A/en
Publication of CN108094885A publication Critical patent/CN108094885A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40Colouring or decolouring of foods
    • A23L5/42Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to food engineering development fields, disclose a kind of noodles methods:Weigh powder material and liquid material raw material:Sharp 15 parts of the sauce powder of 85 parts of Plain flour, benefit, 2 parts of aleuronat powder, 2 parts of edible salt, 0.3 part of dietary alkali;1 part of oil emulsion, 1 part of Gardenia Yellow solution, 35 parts of water;After liquid material raw material and powder material are stirred evenly respectively, powder material is added in liquid material raw material, is mixed, obtains dough;By dough be put into noodle press carry out pressure face to face belt surface it is smooth, in face, Plain flour is spread on the surface of band, and face band is put into carry out face belt sag in packaging bag after rolling;Face band after relaxation is packed into face knife, pressure surface shaping is cut face and packed.Compared with the prior art; noodles methods disclosed in this invention employ the face raw material processed of special ratios; noodles are made through four step process, which is suitable for large-scale production in food industry, and obtained noodles stable quality, appearance character is good, mouthfeel is high-quality.

Description

A kind of noodles methods
Technical field
The present invention relates to food engineering development field, more particularly to a kind of noodles methods.
Background technology
Wheaten food refers to mainly there is different types of wheaten food all over the world, Chinese millet cake is small with food made of flour Eat with a long history, flavor is different, various in style, mainly have noodles, steamed bun, steamed twisted roll, deep-fried twisted dough sticks, orecchiette, sesame seed cake, dumpling, steamed stuffed bun, Won ton, fried dough twist etc., western-style food have bread, various flapjacks etc., and wherein noodles are most original and common wheaten food kind.Noodles originate from In China, the making for having more than 4,000 years eats history.
Noodles are a kind of easy to make and convenient to eat, and full of nutrition, the health that can not only be used for staple food but also as fast food is protected Health food is received and is liked by the people of the world already.Noodles mainly make of wheat flour, before noodles occur, meal, congee For the staple food of universal Chinese, but after noodles occur, noodles status is eaten on an equal footing with rice, and northerner master is with face It eats as staple food grain, though southerner, which relies on for counsel, eats rice, wheaten food also becomes important snack.
The method for making noodles by hand is generally:Add water mill into dough with the flour of cereal or beans, afterwards or pressure or The system of rolling stretches and cuts or press again in flakes or using rubbing with the hands, drawing, the means such as pinching, strip (narrow or wide flat or round) or small is made Sheet, most afterwards through boiling, frying, a kind of braised, the fried food formed.
With the quickening of modern life rhythm, by hand face processed used fewer and fewerly by people instead Various noodles commodity enter market.Food processing technology field is also being sought to change the technique for industrializing noodles methods always Into and optimization.
The content of the invention
It is an object of the invention to provide a kind of noodles methods, and noodles obtained are with stable quality, appearance in this way Character is good, mouthfeel is high-quality and convenient for storage the characteristics of.
In order to solve the above technical problems, embodiments of the present invention provide a kind of noodles methods, comprise the following steps:
(1) powder material of following mass parts and liquid material raw material are weighed respectively:Powder material:85 parts of Plain flour, benefit profit 15 parts of sauce powder, 2 parts of aleuronat powder, 2 parts of edible salt, 0.3 part of dietary alkali;Liquid material raw material:1 part of oil emulsion, Gardenia Yellow are molten 1 part of liquid, 35 parts of water.
Wherein, the sharp sauce powder of the benefit is acetate starch, specifically, benefit profit sauce powder be stabilized through acetic acid, slight frame The cassava Modified Starch of bridge and height replacement Treatment, tool gel, thickening, the stable function with providing mouthfeel.Its characteristic is:1, Gelatinization point is about 62 degree low;2, profit of the splashing strong boiling fastness of the big water absorbing force of power is good;3, gelatinized corn starch transparency is high;4, cold resistance, freezing are not It is easy to aging, from water;5, the mouthfeel of harder Q is provided;6, non-genomic transformation.
The oil emulsion includes glycerine, soybean oil, water, polyglyceryl fatty acid ester and phosphatide, and appearance is in the thick shape of milk yellow Liquid modifies multi-functional modifying agent made of emulsifier for special ferment, can be applied to the converted products such as instant noodle, can prevent Only cohered in starch fabricated product production process, desiccation phenomena such as and can keep good sense of food for a long time.
The Gardenia Yellow solution is the aqueous solution of Gardenia Yellow, and Gardenia Yellow is using madder wort cape jasmine fruit as original Material, is formed using physical method Hydrolysis kinetics.Its feature is:Gardenia Yellow is into faint yellow to dark red powder or liquid, water Solution is golden yellow for clear, bright in colour in alkaline conditions.It is soluble easily in water, Diluted Alcohol, insoluble in grease.Gardenia Yellow The main component of pigment is the crocin and crocetin of carrotene.PH value on its tone almost without influence, in PH4-11 scopes Internal ratio Β-carotene stabilizer stablizes the metal ions such as aluminium, calcium, lead, tin, copper, zinc, but meets iron meeting blackening.It is to albumen Matter, starch dyeing capacity are stronger.
(2) after stirring evenly the liquid material raw material and powder material respectively, powder material is added in liquid material raw material, is mixed Stirring is closed, obtains dough;
(3) dough is put into noodle press to carry out pressing face to face belt surface smooth, muscle in spreading on the surface of the face band Flour, face band are put into carry out face belt sag in packaging bag after rolling;
(4) the face band after relaxation is packed into face knife, pressure surface shaping is cut face and packed.
Compared with the prior art, noodles methods disclosed in this invention employ 85 parts of Plain flour, benefit profit uniquely 15 parts of sauce powder, 2 parts of aleuronat powder, 2 parts of edible salt, 0.3 part of dietary alkali, 1 part of oil emulsion, 1 part of Gardenia Yellow solution, water 35 Part is used as face raw material processed, and noodles are made through four step process.The noodles methods are suitable for mass producing in food industry, and institute Noodles stable quality obtained, appearance character is good, mouthfeel is high-quality.
Preferably, in the noodles methods provided in embodiments of the present invention, the stirring in step (2) to powder material It carries out, is stirred 5 minutes with 130 revs/min of speed at normal temperatures.
Preferably, in the noodles methods provided in embodiments of the present invention, the stirring in step (2) to liquid material raw material It is carried out at 3-7 DEG C.
Preferably, in the noodles methods provided in embodiments of the present invention, step exists to the stirring of mixture in (2) It is carried out at 17-23 DEG C.
Preferably, in the noodles methods provided in embodiments of the present invention, the stirring in step (2) to mixture For:It is stirred 3 minutes with 130 revs/min of speed and then is stirred 5 minutes with 210 revs/min of speed.
Preferably, in the noodles methods provided in embodiments of the present invention, in step (3), dough is put into pressure surface Machine carries out pressing face to face belt surface smooth, and repeats the step of Plain flour is spread on the surface of face band 3 times, and 3 pressure surfaces The ratio between thickness is 4:3:2.5.
Preferably, in the noodles methods provided in embodiments of the present invention, the time of face belt sag is:Spring and summer 25-35 minutes, autumn and winter 55-65 minute.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, below will to the embodiments of the present invention into The detailed elaboration of row.However, it will be understood by those skilled in the art that in each embodiment of the present invention, in order to make reading Person more fully understands the present invention and proposes many technical details.But even if without these technical details and based on following The many variations of embodiment and modification can also realize each claim technical solution claimed of the present invention.
Embodiment 1
A kind of noodles methods, comprise the following steps:
(1) powder material of following mass parts and liquid material raw material are weighed respectively:
Powder material:Sharp 15 parts of the sauce powder of 85 parts of Plain flour, benefit, 2 parts of aleuronat powder, 2 parts of edible salt, dietary alkali 0.3 part;Liquid material raw material:1 part of oil emulsion, 1 part of Gardenia Yellow solution, 35 parts of water;Wherein:The Plain flour is the special powder of gold cyclopentadienyl; The sharp sauce powder of benefit is acetate starch;The oil emulsion includes glycerine, soybean oil, water, polyglyceryl fatty acid ester and phosphatide; The Gardenia Yellow solution is the aqueous solution of Gardenia Yellow;
(2) powder material is stirred 5 minutes at normal temperatures with 130 revs/min of speed, by liquid material raw material at 3-7 DEG C After stirring 5 minutes, liquid material raw material and powder material stir evenly respectively, powder material is added in liquid material raw material, is mixed Material, is stirred mixture at 17-23 DEG C:It is stirred 3 minutes with 130 revs/min of speed and then with 210 revs/min Speed stir 5 minutes, obtain dough;
(3) dough is put into noodle press to carry out pressing face to face belt surface smooth, muscle in spreading on the surface of the face band Flour, this step are repeated 3 times, and the ratio between 3 pressure surface thickness is 4:3:2.5;Then be put into after face band is rolled in packaging bag into Row face belt sag;The time of face belt sag is 30 minutes (summer);
(4) the face band after relaxation is packed into face knife, pressure surface shaping is cut face and packed.
Noodles methods in the present embodiment are suitable for mass producing in food industry, and obtained noodles quality is steady Determine, appearance character is good, mouthfeel is high-quality.
Embodiment 2
(1) powder material of following mass parts and liquid material raw material are weighed respectively:
Powder material:Sharp 15 parts of the sauce powder of 85 parts of Plain flour, benefit, 2 parts of aleuronat powder, 2 parts of edible salt, dietary alkali 0.3 part;Liquid material raw material:1 part of oil emulsion, 1 part of Gardenia Yellow solution, 35 parts of water;Wherein:The Plain flour is the special powder of gold cyclopentadienyl; The sharp sauce powder of benefit is acetate starch;The oil emulsion includes glycerine, soybean oil, water, polyglyceryl fatty acid ester and phosphatide; The Gardenia Yellow solution is the aqueous solution of Gardenia Yellow;
(2) powder material is stirred 5 minutes at normal temperatures with 130 revs/min of speed, by liquid material raw material at 3-7 DEG C After stirring 5 minutes, liquid material raw material and powder material stir evenly respectively, powder material is added in liquid material raw material, is mixed Material, is stirred mixture at 17-23 DEG C:It is stirred 3 minutes with 130 revs/min of speed and then with 210 revs/min Speed stir 5 minutes, obtain dough;
(3) dough is put into noodle press to carry out pressing face to face belt surface smooth, muscle in spreading on the surface of the face band Flour, this step are repeated 3 times, and the ratio between 3 pressure surface thickness is 4:3:2.5;Then be put into after face band is rolled in packaging bag into Row face belt sag;The time of face belt sag is 60 minutes (winter);
(4) the face band after relaxation is packed into face knife, pressure surface shaping is cut face and packed.
Embodiment 3
(1) powder material of following mass parts and liquid material raw material are weighed respectively:
Powder material:Sharp 15 parts of the sauce powder of 85 parts of Plain flour, benefit, 2 parts of aleuronat powder, 2 parts of edible salt, dietary alkali 0.3 part;Liquid material raw material:1 part of oil emulsion, 1 part of Gardenia Yellow solution, 35 parts of water;Wherein:The Plain flour is the special powder of gold cyclopentadienyl; The sharp sauce powder of benefit is acetate starch;The oil emulsion includes glycerine, soybean oil, water, polyglyceryl fatty acid ester and phosphatide; The Gardenia Yellow solution is the aqueous solution of Gardenia Yellow;
(2) powder material is stirred 5 minutes at normal temperatures with 130 revs/min of speed, by liquid material raw material at 3-7 DEG C After stirring 5 minutes, liquid material raw material and powder material stir evenly respectively, powder material is added in liquid material raw material, is mixed Material, is stirred mixture at 17-23 DEG C:It is stirred 3 minutes with 130 revs/min of speed and then with 210 revs/min Speed stir 5 minutes, obtain dough;
(3) dough is put into noodle press to carry out pressing face to face belt surface smooth, muscle in spreading on the surface of the face band Flour, this step are repeated 3 times, and the ratio between 3 pressure surface thickness is 4:3:2.5;Then be put into after face band is rolled in packaging bag into Row face belt sag;The time of face belt sag is 35 minutes (spring);
(4) the face band after relaxation is packed into face knife, pressure surface shaping is cut face and packed.
Embodiment 4
(1) powder material of following mass parts and liquid material raw material are weighed respectively:
Powder material:Sharp 15 parts of the sauce powder of 85 parts of Plain flour, benefit, 2 parts of aleuronat powder, 2 parts of edible salt, dietary alkali 0.3 part;Liquid material raw material:1 part of oil emulsion, 1 part of Gardenia Yellow solution, 35 parts of water;Wherein:The Plain flour is the special powder of gold cyclopentadienyl; The sharp sauce powder of benefit is acetate starch;The oil emulsion includes glycerine, soybean oil, water, polyglyceryl fatty acid ester and phosphatide; The Gardenia Yellow solution is the aqueous solution of Gardenia Yellow;
(2) powder material is stirred 5 minutes at normal temperatures with 130 revs/min of speed, by liquid material raw material at 3-7 DEG C After stirring 5 minutes, liquid material raw material and powder material stir evenly respectively, powder material is added in liquid material raw material, is mixed Material, is stirred mixture at 17-23 DEG C:It is stirred 3 minutes with 130 revs/min of speed and then with 210 revs/min Speed stir 5 minutes, obtain dough;
(3) dough is put into noodle press to carry out pressing face to face belt surface smooth, muscle in spreading on the surface of the face band Flour, this step are repeated 3 times, and the ratio between 3 pressure surface thickness is 4:3:2.5;Then be put into after face band is rolled in packaging bag into Row face belt sag;The time of face belt sag is:55 minutes (autumn);
(4) the face band after relaxation is packed into face knife, pressure surface shaping is cut face and packed.
It will be understood by those skilled in the art that the respective embodiments described above are to realize specific embodiments of the present invention, And in practical applications, can to it, various changes can be made in the form and details, without departing from the present invention spirit and model It encloses.

Claims (7)

1. a kind of noodles methods, which is characterized in that comprise the following steps:
(1) powder material of following mass parts and liquid material raw material are weighed respectively:
Powder material:Sharp 15 parts of the sauce powder of 85 parts of Plain flour, benefit, 2 parts of aleuronat powder, 2 parts of edible salt, 0.3 part of dietary alkali; Liquid material raw material:1 part of oil emulsion, 1 part of Gardenia Yellow solution, 35 parts of water;
Wherein, the sharp sauce powder of the benefit is acetate starch;The oil emulsion includes glycerine, soybean oil, water, polyglyceryl fatty acid ester And phosphatide;The Gardenia Yellow solution is the aqueous solution of Gardenia Yellow;
(2) after stirring evenly the liquid material raw material and powder material respectively, powder material is added in liquid material raw material, is mixed Material is closed, dough is stirred to get to mixture;
(3) dough is put into noodle press to carry out pressing face to face belt surface smooth, Plain flour is spread on the surface of the face band, Face band is put into carry out face belt sag in packaging bag after rolling;
(4) the face band after relaxation is packed into face knife, pressure surface shaping is cut face and packed.
2. noodles methods according to claim 1, which is characterized in that exist in the step (2) to the stirring of powder material It carries out under room temperature, is stirred 5 minutes with 130 revs/min of speed.
3. noodles methods according to claim 1, which is characterized in that exist in the step (2) to the stirring of liquid material raw material It is carried out at 3-7 DEG C.
4. noodles methods according to claim 1, which is characterized in that the stirring of mixture in 17- in the step (2) It is carried out at 23 DEG C.
5. noodles methods according to claim 1, which is characterized in that be to the stirring of mixture in the step (2):With 130 revs/min of speed is stirred 3 minutes and then stirred 5 minutes with 210 revs/min of speed.
6. noodles methods according to claim 1, which is characterized in that described that dough is put into pressure surface in the step (3) Machine carries out pressing face to face belt surface smooth, and repeats the step of Plain flour is spread on the surface of face band 3 times, and 3 pressure surfaces The ratio between thickness is 4:3:2.5.
7. noodles methods according to claim 1, which is characterized in that the time of the face belt sag is:Spring and summer 25-35 Minute, autumn and winter 55-65 minute.
CN201711095504.6A 2017-11-09 2017-11-09 A kind of noodles methods Pending CN108094885A (en)

Priority Applications (1)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1268299A (en) * 2000-03-30 2000-10-04 浙江大学 Compounded noodle improving emulsifying agent and its preparation method
KR20030015335A (en) * 2003-01-20 2003-02-20 조남학 Method for preparing cereal instant noodles(ramyeon)
CN101371688A (en) * 2007-08-22 2009-02-25 童伟雄 Smooth dough sheet and method for producing the same
CN102178171A (en) * 2011-04-07 2011-09-14 牛选欣 Frozen instant noodles and processing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1268299A (en) * 2000-03-30 2000-10-04 浙江大学 Compounded noodle improving emulsifying agent and its preparation method
KR20030015335A (en) * 2003-01-20 2003-02-20 조남학 Method for preparing cereal instant noodles(ramyeon)
CN101371688A (en) * 2007-08-22 2009-02-25 童伟雄 Smooth dough sheet and method for producing the same
CN102178171A (en) * 2011-04-07 2011-09-14 牛选欣 Frozen instant noodles and processing method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
刘传富,等: ""木薯醋酸酯淀粉对面团及挂面力学特性的影响"", 《现代食品科技》 *

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