What is Instant Noodles ?

common noodles like udon or flat noodles

The wavy form of instant noodles sometimes creates random spirals after noodles are cooked, which can give a unique springiness to the noodle strands.

The wavy form of instant noodles is formed when noodle dough sheets are being cut by rotation

As mentioned above, due to the difference between the velocity of conveying belt and blade rotation, noodle dough sheets could be pressed by blades multiple times within a certain area,

wavy noodle strands are formed and maintained during processing

Other than the physical springiness, the selection of ingredients also ensures the high elasticity of instant noodles.

make a more viscoelastic noodle dough and result in more elastic noodles.

Therefore, the addition of starch could also increase the elasticity of noodles. High salt content in instant noodles also increase the elasticity of noodle strands

dissolved in water as ions, could strengthen the interaction between gluten structures which can also increase the elasticity of noodles

The initial purpose of inventing instant noodles was to shorten the cooking time of conventional noodles.

Therefore, a short cooking time could be regarded as the most decisive characteristic of instant noodles

Instant noodles are cooked in boiled water; therefore, enhancing water retention is the major method to shorten cooking

the most important feature in instant noodles

that can enhance water retention during cooking

Two key steps in instant noodle processing serve the function to trigger

which could bind to water and increase the viscosity of gluten matrix

condition for the gelatinization of potato starches. After steaming

migrates from central region outwards to replace the surface water that is dehydrated during frying

Therefore, a porous sponge structure in the noodle is created due to vaporization.

During the migration of water, it carries thermal energy from oil to the surroundings and bound water

instant noodles from burning or being overcooked during frying.

can not only increase the elasticity and viscosity of noodles

it can also increase the water binding ability of noodles

when cooking in boiling water. Hydrocolloids could bind large

water; the more water they bind, the faster heat will transfer to the center of noodles.