## 3 Results and Discussion
### Hydration Time  
The hydration time is an important quality criterion for instant noodles. After pouring boiling water over instant noodles, the water migrates from the surface of the instant noodle towards the center, affecting its structure. The product should be ready for consumption after hydration in hot water in a few minutes. [PERSON] and [PERSON] [18] believe that the shorter the hydration time of an instant noodle, the better its quality. According to these authors, the hydration time of instant noodles in water at 80 \({}^{\circ}\)C must be less than 360 s, otherwise it is not considered instantaneous.  
The hydration time of instant noodles with the addition of rice protein, rice protein and TGase was, in most cases, equal to 3 min (Table 1). Only the additions of 3% and 4% protein with 1% TGase and 3% protein addition with 2% TGase reduced the hydration time to 2 min. The instant noodles with 5% rice protein and 2% TGase were al dente after 5 min rehydration in boiling water.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Time [min]**} \\ \cline{3-7}  & **Protein Content [\%]** & **1** & **2** & **3** & **4** & **5** \\ \hline Control sample & - & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \hline \multirow{4}{*}{Rice protein} & 1 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 2 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 3 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 4 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 5 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \hline \multirow{4}{*}{Rice protein and 1\% TGase} & 1 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 2 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 3 & \(-\) & \(+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 4 & \(-\) & \(+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 5 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \hline \multirow{4}{*}{Rice protein and 2\% TGase} & 1 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 2 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 3 & \(-\) & \(+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 4 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(++\) \\ \cline{2-7}  & 5 & \(-\) & \(-/+\) & \(+\) & \(+\) & \(+\) \\ \hline \hline \end{tabular}
\end{table}
Table 1: Hydration times of instant noodles with the addition of rice protein, rice protein and TGase (the meaning of symbols used for evaluation is as follows: “\(-\)”-hard instant noodle, “\(-/+\)”-semi-soft instant noodle, “\(+\)”-soft instant noodle, “\(+\)”-soft instant noodle, “\(+\)”-very soft instant noodle).  
The hydration times of instant noodles with the addition of hemp protein and hemp protein and TGase were 2 to 4 min (Table 2). Samples with a 1% addition of protein, 4% addition of protein and 1% addition of TGase had a 4 min hydration time. The addition of hemp protein with a 1% addition of TGase, 3% addition of protein with 2% addition of TGase reduced the hydration time to 2 min.  
Similar results were obtained by [PERSON] and [PERSON] [39] in their study over the quality of instant noodles fried in rapeseed oil. Instant noodles had a hydration time of 3 min. According to [PERSON] and [PERSON] [58], instant noodles can be classified as an instant product if their hydration time does not exceed 6 min. Hydration times of the tested samples with the addition of rice protein and hemp protein with TGase were within the acceptable standard and can be considered as instant noodles.