FRIENDY M IN FRIED INSTANT NOODLE

[Introduction]
Friendy M is an emulsion based noodle quality improver to reduce the stickiness of dough to
the mixer during mixing process, so as to improve process yield and improve the smoothness
and hydration of end product.

[Dosage]
1-2% to flour (and modified starch) weight

[Method]
Ingredients % Process
Multi-purpose flour 85 1) Mix salt and Rikecolor YG-30 to water. Add
Modified starch 15 FRIENDY M and stir evenly.
Salt 1 2) Premix flour, modified starch and egg white
Egg white powder 0.5-1 powder. Pour into mixing bowl and add 1). Mix at
Rikecolor YG-30 0.05 sp1, 3min using Kitchen Aid.
Water 39 3) Sheet the noodle dough gradually from ~5mm to
FRIENDY M 1 1mm with ~1mm decrease in interval, and end
with a cutter of 1.5mm width.
4) Steam the noodles for 10 mins.
5) Divide the noodles into 4 portions, 90g each.
6) Place into mould and deep fried at 160°C for 1 min
20sec.

The best way of testing is to use two process lines simultaneously. These two lines should
comprise equipments from the same model. Run one line with FRIENDY M and as control,
run the other line without FRIENDY M. For best result, wash the line properly before the test.
Then,
• calculate the loss quantity after mixing, sheeting and noodle forming.
• check the smoothness of dough during sheeting
• check the texture with sensory evaluation after cooking