A A C C   2 0 0 0   A n n u a l   M e e t i n g

Steamed and fried Instant Noodles were manufactured from a European straight run flour. Initial temperature of the frying oil was varied from 165 to 175°C at a constant frying time and the resulting changes in noodle characteristics were observed. Noodle colour and final cooked texture were clearly affected by changes in oil temperature in this range. As initial frying oil temperature increased in the range 165 to 175°C increases were observed in maximum cutting force of the final recooked product as well as in both a* and b* values of the fried blocks. L* values of the fried noodle blocks were not significantly altered by the changes in frying oil temperature. Even decreases as small as 1.5°C in initial frying oil temperature were detectable as decreases in cooked noodle firmness. Changes in final moisture content and oil uptake of noodles were also observed over this magnitude of change in frying oil temperature. The results are discussed in relation to laboratory scale manufacture and assessments of Instant Noodles and the subsequent interpetations of results.