The present invention provides a composition for the production of rice noodles, which is characterized in that composition comprise 30-60 % of flour weight, 6.5-39 % of corn starch weight, 5-34 % of rice flour weight, 0.5-2 ‰ of fat weight, based on the total weight of the composition. In addition, the present invention provides noodles, which are characterized in that the raw material for the preparation of said noodle comprises the above composition. The preparation steps sequentially includes the steps of mixing, aging and squeezing, kneading and rolling, pressing, aging, cutting and mechanical shaping. In accordance with the present invention is provided by the low content of flour (containing only 30-60% by weight of the composition of the flour) preparation having excellent chewiness and soak resistant rice noodle.本發明提供了一種用於製備米麵的組成物,其特徵在於,該組成物含有其總重量30-60重量%的麵粉,6.5-39重量%的玉米澱粉,5-34重量%的米粉,0.5-2重量‰的油脂。此外,本發明還提供了一種米麵,其特徵在於,製備該米麵的原料包括上述組成物。製備的步驟依次包括和麵、熟化擠絲、揉練、壓延、老化、切絲切斷和機械定型的步驟。根據本發明由低含量麵粉(只含有30-60重量%的麵粉)的組成物可製備具有優異筋道性的耐泡米麵。
