And Oriental noodles

Because wheat flour, which comprises 70-75% starch, accounts for >95% of the dry solids in Oriental noodles, it is not surprising that the quality of noodles varies with starch properties.534 Quality differences of Chinese yellow noodles produced from Australian and US wheats are attributable to their starch properties.535 The water-holding capacity of starch was strongly correlated with the viscoelastic properties of Japanese noodles.536 Numerous researchers have provided evidence that moderately high swelling wheat starch in flour is important to the quality of Japanese salt noodles.313,534,537-549 By contrast, wheat flours with low-swelling starch are preferred for alkaline noodles in Japan.550... 

The flour is used for the production of yeast-leavened donuts, wheat-flour tortillas, crackers/ saltines, oriental noodles, Chinese steamed bread, pretzels, soft pizza crusts, and gravies. It is also used to produce breakfast cereals, and snacks. 

Asian noodles and Western pasta products have been consumed for many centuries. Italian pastas still dominate the worldwide market, although oriental noodles have gained in popularity. Pastas made from semolina are widely consumed in Europe and America, whereas wheat and rice oriental noodles are a mealtime staple year... 

What are the differences in terms of raw materials and processing between oriental noodles and pasta Why is waxy wheat preferred in the production of some types of oriental noodles ... 

Hatcher, D.W., and Anderson, M.J. 2007. Influence of alkaline formulation on oriental noodle color and texture. Cereal Chem. 84 253-259. 

Nip, W.K. 2007. Asian (oriental) noodles and their manufacture. Chapter 23 in Handbook of Food Products Manufacturing. Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. YH. Hui (ed.). WUey-Interscience, Hoboken, NJ. 

In Asia, oriental noodles play an important role in the diet. Similar to pasta products, oriental noodles manufactured from wheat flours are considered an important source of calories. Practically all the caloric load is supplied by starch and gluten proteins. Alkali noodles contain significant amounts of potassium carbonates, bicarbonates, and phosphates used to impart typical flavors, aroma, texture, and colors. These salts increase sodium, phosphorus, and potassium levels. Wonton or egg noodles contain higher protein content, quality, and overall nutritional value due to the addition of whole eggs. 

Noodles (Oriental) kitchen cakes and crackers, pie crust, doughnuts, cookies, foam cakes, very rich layer cakes... 

Wheat noodles are consumed in large amounts in China, Japan, Korea, Malaysia, Taiwan, Singapore, Hong Kong and the Philippines.509 Oriental wheat noodles may be divided broadly into two classes the Japanese white salted noodle and the Chinese (Cantonese) yellow alkaline noodle. The first class is made from wheat flour (100 parts), water (35 parts) and table salt (1-2 parts) whereas the second class is made by replacing table salt with a mixture of sodium and potassium carbonates, often referred to as kansui. Within the two classes, the five popular types of noodles are raw wet (boiled) dried instant fried and steamed and dried.509,532,533... 

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