A Koay Teow type noodle containing 30-45% dry matter, pH 3.7-4.5, cooked flour or semolina, softened water, ionic gelling agent, emulsifier, acid, and an oil

摘要

The present invention relates to a full moisture shelf stable Koay teow type noodles having a dry matter content from 30-45% by weight, pH of 3.7-4.5 and comprising a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, an acid and an oil. The product being made by a process including cooking-extruding a mixture of an uncooked flour or semolina of a starchy plant, softened water, the starch, the ionic gelling agent and the emulsifier.