TWI249378B - Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom - Google Patents

Abstract

The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles.

Description

1249378 玖 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 发明 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关 相关5 FIELD OF THE INVENTION Field of the Invention The present invention relates to foods, and more particularly to foods containing wheat components and non-wheat components. The present invention also relates to pasta noodles made from such foods. 1〇[Prior Art] BACKGROUND OF THE INVENTION The grain noodles on the market today may contain non-wheat grain flour, such as Ximai powder, jasmine flour, barley flour, barley powder, white rice flour, and ground rice flour, etc. It is difficult to form a matrix or a network structure when the dough is made into a dough. 15 Therefore, these non-wheat grain flours in the noodle noodles on the market today need to be controlled in a small amount. Otherwise, such a noodle with a large amount of non-wheat flour does not have a good taste and texture that is preferred by consumers. Health considerations generally result in daily intake of at least a minimum amount of wheat and non-wheat waste. Therefore, it is generally recommended that individuals can include wheat and non-wheat 2 cereals (such as oats) as part of their daily dietary intake. There are three main types of wheat: hard wheat, soft wheat, and durum wheat. Hard wheat and soft wheat are generally used for baking, while Duran wheat is used for pasta noodles when ground into semolina. Oatmeal is a food component that is both nutritious and calorie-friendly, because it contains 1249378, a large amount of water-soluble fiber, a domain, an egg, a vitamin, and a mineral. Therefore, the risk of cardiovascular disease can be reduced by eating oat-containing food containing more than 3 grams of polydextrose per day as part of a diet with low fat and low cholesterol. However, oats contain only 2 to 6% by weight of stone-polydextrose. Therefore, for every 3 grams of concentrated grapes, 50 to 150 grams of swallow is consumed per meal. Therefore, a large amount of demand, benefit two, and 5 ... become the main part of the diet, in order to meet the needs of each ;; § - polydextrose, and jujube, therefore, it is difficult to do so. π Further, it is difficult to get enough of the polydextrose from the oatmeal-containing foods on the market every day (such as cakes, breakfast cereals, etc.) because these foods do not contain a sufficient amount of oatmeal components. Therefore, it is highly desirable to have a food (such as a noodle) that is easy to mouth and chew and contains a sufficient amount of wheat and non-wheat grains. • #统面条 contains wheat flour as the main component. Wheat flour generally contains 9 to 14% by weight of protein and 75 to 8 % by weight of the temple powder as the main component for forming the dough structure with =. The protein contained in the wheat flour generally has an insoluble surface of about 8% (20) and (3) protein. Gluten proteins are mainly composed of glmenin and gliadin. The alkali soluble protein 1 - is a soluble protein and has a disulfide bond for the chain end bonding of the subunit to provide dough ductility. The alcohol-soluble protein is an alcoholic, hexa-protein, and has an intermolecular double bond to provide dough elasticity. In addition, the protein contained in the small 1249378 wheat flour has a water-soluble and salt-soluble protein of about hydrazine, and contains a large amount of thiol amino acid which provides a network or matrix structure during dough making. The starch contained in wheat flour generally contains about 25% of amyl〇Se and about 75% of amyl〇pectin, and when it is in terms of starch size, it contains two types. starch. When wheat flour is used to make dough, the aleurone formed by the combination of starch granules and proteins contained in the wheat flour will collapse. The starch granules are dispersed in the network structure to form a hard structure with the protein shells. The dough having a mesh structure is then formed into a noodle by the entire type 10, compounding, calendering and slitting. As described above, the "style noodle is generally made of duran wheat" as a main component. Duran wheat differs from hard wheat or soft wheat in chemical composition and physical properties. Although durum wheat contains a large amount of protein, its gluten has considerable flexibility and thermocoagulation. In addition, the rubbery nature of the 15 ash contained in the Duran wheat and the processing conditions for the preparation of the noodle noodle are different from those of the noodle made from hard wheat or soft wheat. Therefore, the color, flavor, texture and mouthfeel characteristics of the Duran Mai noodles are different from those of the hard wheat or soft wheat noodles. As described above, although the hard wheat or soft wheat noodles and the Duran Mai Yi 2 type noodles are different in wheat flour type and processing conditions, the principle of making individual noodles is similar, that is, via The protein and starch contained in the powder form a network structure. Although oat flour contains 12 to 15% by weight of protein, it lacks a sufficient proportion of gluten egg 1249378 white matter to form the desired network structure during dough preparation. It is difficult to make oat dough into traditional noodle noodles by conventional methods and devices. Further, although the oatmeal dough can be processed into a noodle noodle by a noodle machine, the noodle made therefrom is easily broken. The noodle made from oatmeal is also easy to paste during cooking. Flour compositions containing a relatively large content of non-wheat grain components (such as oats, etc.) have not been developed to date. SUMMARY OF THE INVENTION The benefit of the present invention is a flour composition containing a relatively large amount of non-wheat mash component 10 in order to overcome the disadvantages of the prior art. Another benefit of the present invention is a noodle made from the flour composition of the present invention. According to one aspect of the invention, a dry flour composition is mixed with added water to form a dough. The flour composition comprises wheat flour component 15 and a cereal component of non-wheat flour. The amount of the cereal component of the non-wheat flour is controlled by making the overall dough contain at least 6% by weight of crude protein based on the total weight of the dry flour composition lacking the added water. The dry flour composition may contain an additive selected from the group consisting of wheat gluten protein and Curdlan gum, which is present in an amount sufficient to provide a dough network. According to another aspect, the present invention comprises a noodle made from the aforementioned dry flour composition. Accordingly, the present invention comprises a noodle noodle having a wheat grain and non-wheat Valley 1249378 in an amount sufficient to form a matrix capable of providing the proper texture of the noodle. More specifically, the instant noodles will contain wheat cereal, wheat gluten and oatmeal in a proportion and content sufficient to provide a hard, bite texture of the noodles. [Embodiment] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 5 The wheat flour component for use in the present invention may comprise a mixture of wheat gluten meal or wheat gluten meal and soft or hard wheat flour alone. The wheat flour component provides crude protein, which contains wheat gluten protein. The φ fraction of the wheat flour group is sufficient to provide at least 6% by weight, preferably 6-20% by weight, more preferably HM8% by weight, of the crude protein (based on the total weight of the dry flour composition of 10). A dry flour composition is added. When the crude protein content is higher than 20%, the noodle obtained therefrom has an unacceptably harder taste characteristic. When the crude protein content is less than 6%, the noodle noodles exhibit an unacceptably softer mouthfeel. Further, when the crude protein content is less than 6% by weight, the noodle prepared therefrom exhibits a taste characteristic similar to that of a rice having a low bite feeling and elasticity. When the crude protein content is more than 6% by weight, the formed noodles exhibit improved and acceptable elasticity and bite. The crude egg provides a gluten self-quality as a substrate for providing a mesh structure to bond oats. Soft or hard wheat can not provide gluten unless it is present in large quantities, so it can be supplemented with wheat gluten to provide the necessary (6_2%) crude protein. Because of this, soft or hard wheat, wheat gluten and oatmeal compositions are necessary to produce a noodle with acceptable mouthfeel, texture, hardness and viscosity. Although ',,; is not necessary for use in the present invention, Duran wheat or semolina may be incorporated. More specifically, as noted above, at least 6% of the crude protein is required to be derived from the cereal combination. Therefore, if 8% of the crude protein is 1249378, and if the wheat gluten is 80% crude and the wheat flour used is 16% crude, use the equation: 8% = 80% x + 16% yx = wheat gluten meal in dough (dry weight) / 〇 5 soft or hard wheat flour % in dry dough (dry weight) and equation: X + yz = 100% z = oat flour in dough (dry weight) 0/〇 confirms the required percentage of each component in the dried flour of the noodle. 10 15 20 Different percentages of crude protein and oatmeal content will have different flavors of noodle texture. If the crude protein is less than 6%, as described, the texture is loose and soft and unacceptable. Preferably, if the crude protein content is η·18%, the texture is found to be optimal. Of course, Duran wheat and semolina are used in conjunction with this hair yell to use a variety of flavors and effects, and within the scope of the invention. For healthy food applications, 75% of oats may require at least 20% of wheat gluten, and (2) this and texture. The necessary structure of the ribbed noodle noodle can be used as an additive to the dry flour composition of the present invention, with the following formula: another structure. The cardran gum is obtained by micro/from M/Μ νπ. field work 以 by the fermented g 1 3; I produce a natural polysaccharide (/5 -U-«] ♦ ♦ sugar). Cardland Glue I. The molecular weight of the species (DP-450) is unbranched linear glutamate without molecular weight (molecular weight ~100K). The card can be used alone or in the surface. The protein powder is added to the dried 10 1249378 flour composition as a component for providing the dough network structure. The cardran gum is generally used as a gelling agent in food processing, and if heated to 60 ° C and then cooled to Below 40 ° C, a weakly low-cure gel is produced. However, if the temperature is greater than 8 (TC, the gellan gum will produce a stronger irreversible gel. Because 5 is a noodle, it is generally required to be higher than 80. Cooking at a temperature of °C, then cooling, the noodles will exhibit different characteristics at different temperatures. The amount of oats used can be increased by the use of an appropriate amount of gellan gum in the flour-containing flour composition. The elasticity of the noodles can be improved by such addition, and the stickiness of the noodles can also be reduced. When the Kadland gum When added with 10 wheat gluten protein, the content of the gellan gum is 0.1 to 1.5% by weight based on the total weight of the dry flour composition. When the methacrylate gum is added alone without the wheat gluten protein The content of the gellan gum is 7.5 to 15% by weight based on the total weight of the dry flour composition. 15 Furthermore, since about 20% of the water-soluble and salt-soluble protein is contained in hard or In soft wheat flour, the salt may be added to the flour composition together with water to further promote the formation of the network structure of the dough. The salt content is generally less than 2% by weight, preferably less than 1.5% by weight, and more preferably It is from 0.1 to 1.5% by weight based on the total weight of the dry flour composition. 20 Other features and advantages of the present invention will become more apparent from the following detailed description of the preferred embodiments. Materials used·· 1. Oat flour: Grind the oats of Australian varieties into powder for use; 1249378 2. Wheat gluten powder: contains more than 60% gluten, and the laboratory measured 80% crude protein; 3. Wheat Powder: contains 14% crude protein; 4. salt: more than 99.5% purity; and 5 5. Cardland gum contains more than 98.6% of plant fiber, supplied by Japan Takeda Pharmaceutical Co., Ltd. 1. Machine for making traditional noodles:

- Maximum capacity: 200 kg / hour; 10 - Noodles after drying: thickness 1.1 mm, width 1.8 mm; - Unit containing raw material mixture, dough tableting, mixing of two sheets, calendering, cutting and cooking; Noodle noodle making machine: - Maximum capacity: 30 kg / hour; 15 - Dried noodles after drying · Thickness 1.1 mm, width 5.0 mm;

- Laboratory type noodle noodle making machine made by La Parmigiana, Italy; and 3. Drying equipment: - Temperature controlled humidity oven 20 Analytical method · 1. Sensor evaluation: The quality of the noodle is in the water After boiling for 5 minutes and draining, five testers evaluated the turbidity, bite and elasticity of the water. The results of sensory analysis for each property are divided into five levels. 12 1249378 Turbidity of water: 1: no turbidity; 2: slightly turbid; 3: moderate turbidity; 4: turbid; 5: very turbid; bite: 1: no bite; 2: slightly bite; Medium bite; 4: bite; 5: very biting; and 5 elasticity: 1: inelastic; 2: slightly elastic; 3: medium elastic; 4: elastic; 5: very elastic. 2. Measurements were performed by a texture analyzer from Stable Micro Systems.

50 g of the noodle product was boiled in 500 ml of boiling water for 5 minutes, then immersed in cold water, drained and cooled to room temperature. Five noodles were taken for analysis by Texture Analyzer 10. The probe was used to detect the hardness of the pasta noodles (Pasta Firmness RIG code HDP/PES). The force required to compress the noodle is measured. Measurement parameters: - pre-test rate: 1.0 mm / s; - test rate: 0.5 mm / s; 15 - post-test rate: 10 · 0 mm / s; and - distance: 90%.

The texture, viscosity and hardness of the noodle product samples were analyzed under constant speed and constant pressure. Viscosity and hardness are expressed in grams per centimeter. 3. Measurement of turbidity meter: 20 Turbidity meter is a portable turbidity meter of 2100P type manufactured by HACH Company. A 50 gram portion of the noodle product was boiled in 500 ml of boiling water for 5 minutes and then drained to remove water. The turbidity of water is measured by a turbidimeter. The turbidity meter reading is expressed in NTU. The higher the reading, the higher the turbidity. The results of the texture analyzer measurement and the turbidimeter measurement are compared with the results of the sensory evaluation 13 1249378. Examples 1 to 14 The dry flour composition of each of the examples contained a wheat flour component containing wheat gluten flour or wheat gluten flour and wheat flour. These Example 5 contained 8% or more of crude protein. After the addition of water, the flour composition is processed by a conventional machine for making noodle noodles by dough pressing, mixing of two sheets, calendering, cutting, cooking and drying. The characteristics of the noodle strip product are analyzed by using a texture analyzer. The results are shown in Table 1. 10 15

20 Table 1 14 1249378 The total weight of the dry flour composition is added as a basis. Then, the dried flour composition is processed by dough pressing, mixing, calendering, cutting, cooking, and drying using a machine conventionally used for making noodle products. The quality of the noodle products was analyzed. The results are shown in Table 2.

Embodiments 23 to 30 are the same as Examples 15 to 22, but Examples 23 to 30 are processed into a noodle by a noodle machine. The results are shown in Table 10 of Table 10.

Table 2 Example Functional evaluation turbidity meter measurement No. Crude protein turbidity bite sensibility Elasticity gram/cm 2 Viscosity gram/cm 2 NTU 15 6% 5 1 1 1365 453 56.3 16 8% 5 2 1 1673 433 50.2 17 10% 5 3 2 2054 426 30.1 18 12% 4 3 3 3124 412 34.1 19 14% 3 3 3 3674 401 30.5 20 16% 2 3 3 4122 393 31.2 21 18% 2 4 4 4512 400 29.8 22 20% 2 5 5 4965 397 28.5 Examples 23 to 30: Table 3 16 15 1249378

As shown in the tables 2 and 3, the composition is processed into a noodle product by calendering by a machine conventionally used for making noodle noodles and by extrusion by a noodle machine. Properties such as elasticity and hardness are improved as the crude protein content is increased. The network structure of this meaning noodle product is reinforced by the addition of ~曰 a/progenitor protein. The degree of association is accompanied by a decrease. This means that the tendency of the cooking surface _ mouth to keep the scallops from the starch is reduced, and the promotion of the bite feeling is exhibited. The traditional Chinese noodles are cooked after the ruler and viscosity. You are 1500-3000 g / cm 2 and 150_25 g / cm 2 ^ 糸10 As shown in Figure 1 to 3, δ the flour composition of the present invention contains at least 6 曰 amp amp amp amp 、 、 ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( ( The upper surface of the above-mentioned noodle is compared to the hardness' regardless of whether or not the salt is added. When the composition of the present hair contains more than 12% by weight of crude protein, shell%, and the addition of the riding group money to make the W product (four) is more rigid than the noodle product on the market today, and has a ratio of , Shikou cage, the main non-meaning noodles higher viscosity. As shown in the table, the noodle prepared by the Yiyi noodle machine and containing the flour composition of 20 17 15 1249378% by weight of crude protein has the bite feeling, elasticity and hardness which the consumer prefers. However, its taste is not like the noodle in the market, even if the flavor changes. Therefore, it may be necessary to increase the crude protein content by adding more wheat gluten or selective kadran gum to meet specific regional flavors. Examples 31 to 35:

Examples 31 to 35 contained 80% by weight of oat flour and 20% by weight of wheat gluten flour. The amount of the saline solution added to the flour composition is changed. Each flour composition was formed into a calendered noodle product by a calendering process using a conventional calender and mixing, tableting, bonding, 10 calendering, cutting, cooking, and draining. The quality of the noodle product was analyzed. The results are shown in Table 4. Table 4 Example Functional evaluation turbidity meter determination No. salt w/w% Turbidity bite sensibility Elasticity gram/cm 2 Viscosity gram/cm 2 NTU 31 0 2 3 3 3040 409 24.7 32 0.5 2 3 3 3478 397 25.5 33 1.0 2 3 3 3980 393 25.0 34 1.5 2 3 3 4023 387 30.5 35 2.0 2 3 3 4024 386 24.8 Examples 36 to 40:

The flour compositions of Examples 36 to 40 were the same as those of Examples 31 to 35, but the flour compositions of Examples 36 to 40 were extruded into noodle noodles by a noodle extruder. The results are shown in Table 5. Table 5 18 1249378 Example No. ~36~ ~37~ Ιο" Salt w/w%ZXI Z5H —ιχΐXT'

月月色品品】 Turbidity I 'ST ~m± 3 deg. Measured soil τ τ τ 2 Ύ 2 —34·4 ~32.5 —3—2·0 If the brother 4 does not, the 义 延 制 制Noodles, ^ ” is affected by the salt of the salt. From the 〇 to 1.5% (dry weight) of the salt content, the stone 'increased with increasing salt content. The noodle of Example 31 (the degree of systemicity is 1/4 lower than that of the noodle of Example 34 (which is added with 15% of salt) = salt), and the amount of addition is high. Add it again. = Ground if • S/. The salt affects the amount of salt-soluble protein contained in the flour composition. The fifth table shows the influence of the hardened salt of the noodle prepared by extrusion. Another rabbit gold selection [41 to 45: 10 15] Each of the flour compositions used in the examples contained 8% by weight of hot powder and 20% by weight of wheat gluten. In addition, 15% sleep and different amounts of Kadland gum are added to each _ orphan

Jr; ά, . . , ◊ and adult. The mother-flour group = the use of the multi-purpose machine for the production of traditional French noodles and through the mixing, second production, combination, secret, _, steam _ (4) rationale a break analysis. The results are as shown in Table 6 7K 〇苐6 Table 19 1249378 Example Functional evaluation turbidity meter measurement number Cardland gum w/w% turbidity bite elastic hardness gram / cm 2 viscosity gram / cm 2 NTU 41 0 2 3 3 4049 373 30.4 42 0.5 2 3 3 4165 390 31.5 43 1.0 2 3 3 4480 464 32.1 44 1.5 2 3 3 4475 404 31.5 45 2.0 2 3 3 4473 489 32.4 Examples 46 to 50:

The flour compositions of Examples 46 to 50 were the same as those of Examples 46 to 50, but the flour compositions of Examples 46 to 50 were pressed into a noodle by a noodle extruder. The results are shown in Table 7. 5 Table 7 Example Functional evaluation turbidity meter measurement number Cardland gum w/w% turbidity bite elastic hardness gram / cm 2 viscosity gram / cm 2 NTU 46 0 4 2 2 2123 208 31.4 47 0.5 4 2 2 1943 219 31.6 48 1.0 4 2 2 1978 219 32.4 49 1.5 4 2 2 1978 215 32.5 50 2.0 4 2 2 1854 236 32.6 As shown in Table 6, the hardness of the food produced by calendering is added by

Cardland gum is effectively increased while maintaining a functional rating. That is, the network or matrix structure formed by the gluten can be reinforced by the addition of the gellan gum to the flour composition. However, when the addition amount of the kefran gum is higher than 1%, the hardness of the 10 noodle product no longer increases. Furthermore, the addition of the kefran gum has no effect on the viscosity of the noodle product. It is shown that the matrix formed by the gellan gum is different from the one formed by the gluten protein, which comprises the fine starch granules of the oats contained in the matrix. Table 7 shows that the noodle product made by extrusion is not affected by the addition of the gellan gum. 20 1249378 Furthermore, when the gellan gum is used alone as an additive to improve the base hair, and no wheat gluten meal and wheat flour are added, it is obtained. The amount of addition of the range is appropriate for obtaining the desired properties. Another .〇%

10 to 90% of the center of the oatmeal, such as the manufacture of the flour composition, and when the flour mouth is added by the addition of 4 to the noodle, the noodle noodle ratio made by only the (four) weight of the card By the exception of Cardland glue. 2 Made with 10% by weight of wheat gluten powder to make it harder and more sticky (10) g / cm 2 to 278 g / cm 2). It has also been found that when only the use of the gellan gum as an additive for the base of the dough = whether heated or not, the dough is not easily calendered to form a noodle. By-cooker made by calendering _ A dry flour composition containing 75% oat flour and 25% wheat gluten flour is used. 1.5% of the salt is further added to the flour composition 1

Fifteen products were prepared by calendering and cooked in water to test their cooking characteristics. The results are shown in Table 8. Table 8

Table 8 shows that the noodle noodles have a hardness of about gram/cm after cooking for 3 G minutes and exhibit good mouthfeel properties. After cooking, washing and drying, 21 !249378 quality. The noodle product has a mouthfeel similar to that of a noodle in the market. The examples in the 185 table are individually contained in an amount of 8 g% by weight of the indicated product. Example = The wheat gluten meal 5% salt was added to each implementation. Our noodle products were tested by calendering. I am a waiter, and the fine texture analyzer, "fruit system is shown in the table 9. Table 9 - hardness example viscosity j ^ / cm: 146 161 2Π ——-__204 10 15 for = 9 The garment contains a noodle product having a non-wheat grain content. Although the invention has been considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but rather The culverts are included in the various formulations of the most widely explained (4) and _ to include all such modifications and equalizations. [Simple description of the diagram] (None) [The main components of the schema represent symbol tables] (none) 22

Claims (1)

1249378,: The following year (4) The replacement page of the patent application specification No. 93105544 (Revised date: 94.10), the scope of application: 1. A dry flour composition which is mixed with water to form a dough, the flour composition comprising: a wheat flour component comprising wheat gluten flour having a crude protein, and the component provides 6-20% of the crude protein by weight of the total dry flour composition; and a non-wheat meal powder component, the component system At least 50% by weight of the total weight of the dry flour composition. 2. The dry flour composition of claim 1, wherein the non-wheat meal component is selected from the group consisting of oat, buckwheat, barley, white rice, sugar, yam and coix seed. 3. The dry flour composition of claim 1, wherein the non-wheat grain component is oatmeal. 4. If the dry flour composition of claim 1 of the patent application is further included, it is further included. 5. The dry flour composition of claim 1, further comprising a content of 0.1 to 1.5% by weight based on the total weight of the dry flour composition. 6. The dry flour composition of claim 1 further comprising a 7.5 to 15% by weight, based on the total weight of the dry flour composition, of the kefran gum. 7. The dry flour composition as claimed in claim 1 further comprising a salt. 8. The dry flour composition according to claim 7 of the patent application, wherein the salt 23 1249378 093105544 patent application specification replacement page ( The corrected flood season: 94.10) is 0.1 to 1.5% by weight based on the total weight of the dry flour composition. A dry flour composition having a composition comprising: wheat flour, wheat gluten meal and oat flour, wherein the wheat flour, wheat gluten meal and oat flour are combined to form the dry flour composition, and The crude protein content in the wheat flour and the crude protein content in the wheat gluten flour are combined to form a total of about 6-20% of the total dry flour composition, thereby providing a matrix structure within the formed dough. 10. The dry flour composition of claim 9, wherein the noodle product is obtained by calendering. 11. The dry flour composition of claim 9, wherein the noodle is made by extrusion. 12. A dough product prepared from the dry flour composition of claim 9 of the scope of the patent application. 13. A type of noodle, prepared from the dry flour composition of claim 9 of the patent application. 14. A dough obtained by adding water to a dry flour composition comprising wheat flour, wheat gluten flour and oat flour, wherein the wheat flour, wheat gluten flour and oat flour are Combining to form the dry flour composition, and the crude protein content in the wheat flour and the crude protein content in the wheat gluten flour are combined to form a total amount of the dry flour composition of about 6-20%, thereby forming the dough A matrix structure is provided. 15. A method of making a dough comprising the steps of combining wheat flour, wheat 24 1249378 patent No. 093W5544, said gluten flour and oat flour to form a dry flour, adding a dry flour composition, and controlling the wheat flour The amount of crude protein in the powder and the amount of crude protein in the powder are such that the dried glutinous flour composition provides a total of about 6-20% of the crude protein matrix structure. And providing, further comprising, the step of further forming the dough to further comprise the addition of a card. 16. The method of claim 15 of the patent scope. 17. The method of claim 15 of the patent application method of calendering > U. For example, the method of claim 15 of the patent scope. 25