Instant noodles are a newer style of Asian noodles that are increasingly popular in Western countries due to their convenience of fast preparation, desired flavour and texture. A range of noodles are made with different ingredients, formulation and processing procedures to suit the regional preference (Nagao, 1996). Additional ingredients for example starches, gums, emulsifiers, enzymes and colourings are added in the formulation to improve the quality of noodles (Crosbie and Ross, 2004). Lipases areclaimed to reduce stickiness and increase firmness and cooking tolerance of noodles (Crosbie and Ross, 2004).
展开▼
