Why is the foaming noodle bubble soft

answer:

Simply put, it is due to the water absorption of starch in the instant noodle cake. During the period, the hydrogen bonds between the starch molecules are broken and converted to the hydrogen bond with the water molecules. The starch chain segment can be more free to move.

Figure 1 instant noodles! (Don't want a whole bowl?)

Convenient noodle cakes are mainly made of various flour, such as wheat, rice or buckwheat flour. The main ingredients contain are starch and water, and also contain a certain proportion of protein. The protein content is preferably 8.5–12.5%. The mesh structure formed makes the noodles more flexible and is exempted from crushing during drying. In addition, it can also reduce the absorption of fat during the fried process.

Figure 2 The hydrogen bonds between starch molecules are significant | Pictures from data [3]

During the processing of fried or hot air, the noodle cake was dry and dehydrated. The water content dropped from 30-50%of the water absorption state to 10%or even less than 5%. At this time, a strong hydrogen bonding network will be formed between starch molecules, and the starch chain segment will not move freely, so it shows a more dry texture. When water is added, the water first enters the amorphous part, and then breaks the hydrogen bonds between starch molecules and forms a key with starch molecules, that is, the process of approximation of dissolving, but because of the large amount of starch and the support of the protein network, it still maintains the overall solid state as a whole shape.

Figure 3 Starch molecules and water to indicate | Pictures from data [2]

Because its essence is similar to dissolving, the speed of softening is often related to temperature, that is, hot water brewing is generally required to effectively paste. However, spray cooking technology can be produced in cold water expanded starch that combines lower temperatures and water.

Reference materials:

[1] Instant Noodles

[2] Panic, Vesna; SESLija, Sanja; Nesic, Aleksandra; Velickovic, SAVA (2013). Adsorption of azo Dyes on Polymer Materials. 67 (6), 881–900.

[3]Sudhakar, Y. N.; Sowmya, ; Selvakumar, M.; Bhat, D. Krishna (2012). Miscibility Studies of Chitosan and Starch Blends in Buffer Solution. Journal of Macromolecular Science, Part A, 49(12), 1099– 1105.

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by Yunkai Leaves

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