Noodle know-how from National Starch
to their Chinese and Japanese ancestors. Nowhere is this more
evident than in the unrelenting growth of the instant noodle
market. UK starch specialist National Starch has come up with a
tapioca-based starch designed for traditional oriental noodle
formulations.
Consumed for nearly 2000 years, noodles today bear little relation to their Chinese and Japanese ancestors. Nowhere is this more evident than in the unrelenting growth of the instant noodle market. UK starch specialist National Starch has come up with a tapioca-based starch designed for traditional oriental noodle formulations.
According to the company, Elastitex 1 can be used to replace 10-15 per cent of the wheat flour in noodle formulations, 'resulting in a highly elastic texture for easy handling and improved eating quality.'
"Ingredients such as speciality starch are making life even easier for both manufacturers and consumers by making noodles simpler to process - and even more instant," said Peter Hendrikx, market development and innovation manager for National Starch.
Modified to hydrate rapidly during cooking, the water absorption capacity of Elastitex starches ensures cooking yield and bowl-life are also increased, said the company. Adding that reconstitution cooking times can be reduced by up to a minute.
For further information email sbbq.radhvevrf@afgnepu.pbz
