Instant noodles are one of the most popular noodle types consumed across Asian countries. There have been various studies of the significance and potential of enzymes during noodle processing and these may have adverse effects (a-amylase, Cato et al,2006a) or alternatively have potential to enhance quality attributes (lipoxygenase, Cato et al, 2006b). There have been a number of reports on the use of lipases (EC 3.1.1.23, Wong 2003) but little has relates specifically to Asian noodles (Serensen et al, 2000).
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