FIELD: food industry.
SUBSTANCE: group of inventions relates to a method for the production of instant noodles. The dough is prepared using starch, or a mixture of starches, or a mixture of starch and rice flour with the addition of liquid soy or sunflower lecithin. The dough is moulded with a matrix, which is preheated in water to a temperature of 80-90°C. The dough is cut into filamentous or ribbon-like products, followed by their steaming at a temperature of 47-50°C for 3-3.5 hours. The resulting noodles are cooled and dried at a temperature of 47-50°C and relative humidity 30-50% for 4-6 hours. Glassy noodles are obtained with certain combinations of components by weight.
EFFECT: reduction of starch retrogradation in the process of manufacturing glassy noodles.
5 cl, 7 ex
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