FIELD: food industry.
SUBSTANCE: present invention relates to food industry, in particular, to production of hot air-dried instant noodles. Method comprises obtaining raw noodle strips from main raw material, including at least wheat flour and starch. Raw noodle strips are placed into a drying chamber without cooking said strips with steam. Raw noodle strips are dried with hot air at temperature of 110–150 °C while maintaining humidity within range from 80 to 300 mmHg. Invention enables to obtain noodles having improved taste and texture. Sensory problems comprising rubber-like property of noodle strips is prevented and need for too long chewing is avoided.
EFFECT: provides amplification of gelatinisation of noodle strips on surface.
6 cl, 3 dwg, 4 tbl, 9 ex
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