A tapioca-based speciality starch promises noodle manufacturers increased cooking yields, improved processability, and better control over end-product parameters, according to the UK-based manufacturer National Starch.
The product, Elastitex 1, can be used to replace 10 to 15 per cent of the wheat flour in traditional oriental noodle formulations, resulting in a highly elastic texture for easy handling and improved eating quality.
Specially modified to hydrate rapidly during cooking, the company claims that the superior water absorption capacity of Elastitex starches ensures that cooking yield and bowl-life are increased. Reconstitution cooking times can be reduced by up to a minute.
"It's amazing to think that a product first rejected by the Japanese food industry as a novelty is now enjoyed all over the world," said Peter Hendrikx, market development and innovation manager for National Starch.
"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."
The company believes that Elastitex 1 can improve the quality of both cup and instant noodles. The product forms part of a comprehensive range of speciality starches from National Starch, which can be used to increase crispiness, extend shelf-life, improve dough handling, raise fibre content and reduce stickiness.