TH97378B - Recipe and process for producing semi-finished spaghetti from jasmine rice flour. - Google Patents

Abstract

This invention discloses the recipe and process for producing the semi-finished spaghetti from jasmine rice flour, revealing the process of preparing the jasmine rice flour and through dry grinding. Disclose the appropriate ingredients according to the recipe for spaghetti production and reveal the recovery and ripening process. Can be summarized as follows Is the invention of the use of rice flour Hom Mali, either made from kamala rice or dry polished white rice Sifted to separate the flour sizes Smaller than 100 Eames in the amount of 45.45 percent A homogeneous mixture of 15.15% gluten and 39.40% water was mixed with rice flour and gluten protein. Add water and knead until smooth. The dough loaf has a smooth, fine texture, does not stick to the mixing container. The mixing period takes 30 minutes, resting the dough for 30 minutes, then rolled into a thin sheet 1.0 mm. And cut to 1.5 mm in size, called fresh spaghetti. By controlled drying Temperature in the incubator 40 degrees Celsius controls humidity. Relative 60-65% incubators. Bake until lines are completely dry. It takes about 15-18 hours with humidity below 12 percent. Before it is consumed, it must be restored. By boiling in boiling water for 15 minutes and immediately immersed in cold water. Will get cooked spaghetti, soft and not broken or decayed

Claims (1)

1. Process for producing semi-finished spaghetti from jasmine rice flour consists of The steps are as follows: (a) The process of sterilization of jasmine rice flour and through dry grinding. Jasmine rice may be the camera rice. Or white polished rice But is two months old rice or more Through cleaning system They were then dried at a temperature of 50-60 degrees Celsius. Jasmine rice was then passed through a grain grinder to produce fine flour. Bring that rice flour Grind and pass through a flour sifter using a No. 100 mesh sieve.