echemi logo
Product
  • Product
  • Supplier
  • Inquiry
    Home > Food News > Food Articles > Protein in instant noodles

    Protein in instant noodles

    • Last Update: 2021-02-06
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com
    authorities said: We want to ensure the nutrition of food, so to specify the protein content of instant noodles, manufacturers said: our "high-end" instant noodles are low-protein flour, protein content regulations hinder the development of "high-end" products, consumers say: instant noodles protein content is higher than milk? Will Black Heart manufacturers add melamine to it? So how much protein should instant noodles contain?, the nutritional value of protein in flour is very low whether beef noodles, fresh shrimp noodles or rib noodles, chicken soup noodles, instant noodles protein mainly comes from flour. Although flour comes from wheat, the protein content of flour obtained by different processing processes varies slightly. Whole powder (or "head powder") is all flour that can be removed from wheat, with a protein content of about
    13
    to
    15%
    . From which the separation of high-grade flour "powder powder", protein content of about
    11
    to
    13%
    , while the remaining "powder" may be as high as
    17%
    . Depending on the protein content, flour is usually classified as "high rib" "medium rib" and "low rib", in which the protein content of high rib flour can reach
    14%
    , while the low rib flour used to bake cake may be only
    8%
    .protein in flour is mainly what is commonly referred to as "gluten protein". Its amino acid composition is very different from the human body's needs. For example, the human body needs lysine, which contains very little; In food science, a "protein digestion correction score" is used to indicate the efficiency of a protein to meet the needs of the human body. Egg protein, milk protein, purified soy protein is the best, with a score of
    1
    , while gluten protein is only
    0.25
    . In other words, if you eat only one protein, the gluten you eat to meet your body's amino acid needs will be
    4
    times that of several "premium proteins." Gluten protein, on the other hand, is an allergen, and about
    1% of
    people are allergic to it, so some foods even sell as "gluten-free". Gluten is therefore used as a "poor quality protein" and is hardly used as a source of protein in formulated foods.gluten in food as long as the role is functional rather than nutritional. Gluten-free flour is mainly starch and does not produce "toughness" - what we commonly refer to as "ribs". The cake is far less than the bread "hamstring", because the gluten protein in the cake powder is much lower than the bread flour., the cost and protein content of instant noodles and there is no inevitable link instant noodles in addition to the type of fried dry contains a lot of oil, its nutritional content and traditional noodles are not fundamentally different. Traditional noodles can be made with a variety of flours, as can instant noodles. On the one hand, the protein content of these different flours may be different, on the other hand, the content of ingredients other than flour (mainly oil) is also different, so that the protein content of finished instant noodles has a relatively large difference. Since the protein content of flour is not a measure of flour quality ("powder" is the best and most expensive flour, its protein content is even lower), the cost of instant noodles and protein content is basically nothing to do. For manufacturers claimed that "high-end" instant noodles, if in order to process performance or taste color considerations to add starch, the protein content has dropped, but the cost has to increase., instant noodles should contain how many proteins Whether it is instant noodles, bread, or traditional noodles, scones, the protein is not the main source of human protein. They mainly provide carbohydrates. It doesn't make much sense to specify what the protein content is - if you rely on these foods alone for a long time, even high-gluten flour can cause "malnutrition" of protein deficiency, and protein-free starch contributes enough when the overall balance of recipes is taken into account.4th, national standards and melamine doubts hotly debated instant noodles in the national standards require protein content of not less than
    8%
    . It should be said that this content is not difficult to achieve. Some consumers worry that this content is almost three times the protein content of milk, will not lead to black heart manufacturers to add melamine and other things for profit. This suspicion is largely unnecessary. The solid content of milk is only ten percent, and the rest is water. Melamine can be added to milk to turn money-free water into the price of milk. In instant noodles, flour is the cheapest raw material, and even cheaper flour has a higher protein content. Therefore, the general instant noodles to add melamine does not help manufacturers "profit." If so-called "high-end" instant noodles are added starch to cause protein content to drop, and to show "high" protein content, it is theoretically possible. However, since it is a "high-end" product, naturally it is a high price. It is not difficult to meet the requirements of the "national standard" by rational formulation, such as adding foreign proteins, or by improving processes, such as reducing the absorption and adsorption of oil.Based on the nutritional value and content of protein in pasta, mandatory protein content is not too necessary, but it is easy to mislead consumers into thinking that instant noodles are "rich" in protein, rather than mandatory requirements to indicate the content of protein, oil, carbohydrate and salt and other major additives, rather than simply give a "qualified" or "unqualified" label. In terms of promoting the healthy development of the industry, it is more difficult but meaningful to ensure that the content of the product is consistent with the claims of manufacturers.
    This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.