What I want to contribute to the instant noodle wikipedia page is the structure and ingredients that make instant noodles "instant cooking".
When steaming, the addition of heat and water breaks up the crystalinity of amylose. Amylose begins to diffuse out of the starch granule and forms a gel matrix around the granule. [1]
 | This is a user sandbox of Shuoouay. You can use it for testing or practicing edits. This is not the sandbox where you should draft your assigned article for a dashboard.wikiedu.org course. To find the right sandbox for your assignment, visit your Dashboard course page and follow the Sandbox Draft link for your assigned article in the My Articles section. |
- ^ Belitz, H.-D.; Grosch, Werner; Schieberle, Peter (2009-01-15). Food Chemistry. Springer Science & Business Media. ISBN 9783540699330.