Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 13 : Nuts and Oil Seeds

Noodles and Vermicelli

Addition of 10-12 per cent defatted soya flour to wheat flour will give a product with increased moisture retention in case of wet noodles. Whereas , in case of fried noodles , it saves oil during frying. Just addition of 10 per cent soya flour almost reduces 60 per cent usage of eggs in case of egg noodles.