User:Shuoouay/sandbox
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]
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- ^ Belitz, H.-D.; Grosch, Werner; Schieberle, Peter (2009-01-15). Food Chemistry. Springer Science & Business Media. ISBN 9783540699330.