To begin, add four grams of carboxymethyl chitosan to 100 milliliters of distilled water and dissolve at 60 degrees Celsius on a heating magnetic stirrer. Dissolve four grams of whey protein in 50 milliliters of distilled water to prepare a 0.08 grams per milliliter of whey protein stock solution. After the solutions cool, store them in a freezer overnight to fully saturate the polymer molecule.
Add eight grams of matcha, followed by four grams of sodium chloride and 50 milliliters of sterile boiled water to a beaker. Stir the solution with a glass rod to prepare the slurry. Mix matcha slurry with 50 milliliters of carboxymethyl chitosan solution, and blend with a magnetic stirring apparatus at 300 revolutions per minute at room temperature.
Drip 25 milliliters of whey protein into the mixture and stir at 300 revolutions per minute for 30 minutes to create an embedded suspension. Dispense 300 grams of wheat flour into a round plastic container. Cover the container with a plastic wrap and place it in the microwave oven at 700 watts for 60 seconds.
Afterward, keep the container with flour outside until it feels cool.
