Air-dried noodles are another form convenience food. During their manufacture, the frying step is replaced with an air-drying process. As a result, the end product contains significantly lower amounts of fat - a healthy feature of air-dried noodles that is helping it to regain its market acceptance.
Air-dried noodles have distinctive texture properties. In order to achieve these textural properties, the manufacturing process requires the addition of starch with a low gelatinisation temperature and high cohesion after gelatinised. Adding AVEBE's range of potato based starches (10-35% of wheat flour weight) to an air-dried noodle formula can result in enhanced noodle elasticity, smoother mouthfeel, a shiny surface, translucent appearance, improved dough handling and noodle hydration.
AVEBE NS 450 is a physically modified potato starch that improves noodle elasticity and results in smoother mouthfeel, a shiny surface and translucent appearance.
FARINEX™ AG 600 is a modified potato starch that improves the hydration rate and results in a smooth, elastic noodle. It is an excellent choice for manufacturing instant air-dried noodles.