Abstract: The present invention relates to a process for the production of an instant non-fried noodle. In particular the invention relates to a process for the production of an instant non-fried noodle comprising a) a lipid activation, wherein the lipid is activated by heating the lipid to a temperature between 100 to 180° C. and applying an aeration into the lipid having an air flow rate between 0.5 to 8 L/h/g for 2 to 10 h; b) mixing the activated lipid with flour and other dry ingredients with Kansui salts to form an uniform dough; c) sheeting and slitting the dough to obtain noodle strands; d) steaming the noodle strands; c) optionally seasoning; f) cutting and folding the noodle strands; g) drying and cooling.

Abstract: The present invention relates to a process for the production of a roasted plant material with oil. The oil used for roasting the plant material comprises the fatty acids C16:0 in the range of 1 to 25 wt% (based on weight of total fat) and C18:1 in the range of 60 to 90 wt% (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt% (based on weight of total fat).