| 摘要 |
A process for producing an instant noodle (or similar pasta product) comprises the steps of either (i) providing a dough having a developable protein (e.g. gluten) concentration of at least about 9% (for example, at least about 10%, e.g. at least about 11%) w/w (with respect to the total wet weight of the dough) or (ii) supplementing a dough with developable protein (e.g. with gluten); and then extruding the dough; wherein the instant noodle (or similar pasta product) is at least partially cooked post-extrusion and/or the dough is also supplemented with starch. The process may comprise steps of supplementing a dough mix with developable protein (and optionally also supplementing it with starch); developing (e.g. by working) the dough mix to form a dough; extruding the dough to form an extruded noodle (or similar pasta product); at least partially gelatinizing starch in the extruded product; and then dehydrating the gelatinized product. The dough may be produced by working (e.g. mechanically working) a mixture comprising flour and water to an extent sufficient to produce substantial developable protein (e.g. gluten) development. |
