Noodles/vermicelli from maize (corn, Zea mays L.) and a process for its preparation

摘要

A noodles/vermicelli made from maize having the following characteristics:PPSolid loss during 10 min cooking % 7.4- 9.3,PP Texture of cooked noodle:firmness % 36.8-39.3, PPElastic recovery % 12.1-12.5,PPWAI (g/g) 5. 4-5.6,PPWSI % 3.9-4.0,PPAmylose content % 30.3-31.2, and a process for preparing the noodles/vermicelli.