The objective of this invention is to provide instant fried noodles capable of lowering fat content compared with conventional instant fried noodles. By inhibiting forming layered gluten mesh structure within noodles, this invention may provide instant fried noodles having a porous structure with less fine pores and smaller porosity, so as to lower the fat content of fried noodles.本發明之目的在於提供較一般的速食油炸麵更為降低油脂含量之速食油炸麵。藉由抑制在麵條內形成層狀之麩質網目構造,而可提供具有細孔數少、空隙率小之多孔質構造的速食油炸麵。藉此,可降低油炸麵之油脂含量。
