FIELD: food industry.
SUBSTANCE: invention relates to the food industry, namely, to dried noodles and a method for producing it. Dried noodles contain the main ingredient and, at least, one crosslinked gelatinized potato starch selected from the group consisting of esterified crosslinked gelatinized potato starch and esterified to form esters of crosslinked gelatinized potato starch. Viscosity of the crosslinked gelatinized potato starch is 50 mPa∙s or less under the measurement conditions, at which the temperature of the suspension is 20 °C, the concentration is 5 % by weight and the rotational speed is 60 rpm. Method involves mixing and kneading the main raw material with the above gelatinized potato starch and water to form a dough, making noodle threads from the dough and drying the noodle filaments. Invention makes it possible to prevent or suppress "cracking of noodle filaments" caused by high-temperature drying with hot air, without the use of an oil or fat component in the form of a powder or granular oil, or fat, or an emulsifier.
EFFECT: obtained noodle filaments have a viscous texture when chewing.
8 cl, 6 dwg, 10 tbl, 8 ex
