NOODLE DOUGH ENHANCED WITH RICE WINE LEES FLOUR

Fecha de publicación: 10/09/2021
Fuente: WIPO Wine
The present utility model concerns a noodle dough comprising rice wine lees flour. Particularly, the utility model pertains to a noodle dough comprising wheat flour, rice wine lees flour, egg, oil, and salt. The noodle dough can be used to produce fresh and dried noodles with improved protein and dietary fiber content.