BAMBOO SHOOT (Bambusa vulgaris) NOODLES

Abstract

The present utility model discloses a composition of bamboo shoot (Bambusa vulgaris) noodles is disclosed. The composition comprises of preparing 4.69% of bamboo shoot flour, 68.67% of noodle flour, 0.59% of salt, and 26.05% of water in specific proportions; mixing and combining the ingredients by hand; pressing and kneading to form a firm dough; flattening, slicing, and rolling the dough to develop gluten structure; and cutting the rolled sheets using a pasta machine to form noodles. The noodles are sprinkled with flour to prevent sticking. This process provides nutritious noodles with enhanced fiber content while maintaining desirable texture and elasticity.