The water and oil content in the instant noodle are two important factors for the quality of the noodle. In this paper, the effect of fried time and fried temperature on the quality of the instant noodle was investigated. The results showed that the longer fried time and higher fried temperature would lead the lower water and higher oil content in the noodle. In addition, the effect of fried time was correlative with that of fried temperature on the quality of the noodle.
ZHU Yun-ping, YUAN Zuo-yun, LV Yue-gang. Effect of Fried Time and Temperature on Water and Oil Content of Instant Noodle[J]. Journal of Food Science and Technology,2011,29(1):15-17.Copy