1.The main raw materials are wheat flour or Maida and starch. 2.The micro nutrients vary according to different instant noodle
brands. Instant noodles are low in calories, protein, fibre, vitamins and minerals.
3.Semolina and all types of flour are used to make Noodles or pasta, but soft white wheat flour is also preferred.
4.Several commercial starch noodles made from legume, tuber, geshu (kudzu and sweet potato) and fernery starch are used.
5. In Asian noodles, the addition of sodium chloride at 2-3%level could improve noodle texture.
6. Edible oils such as palm oil, partly hydrogenated palm oil, pure lard, altered lard, and mixtures thereof are commonly used.
