Noodle

A nation of one biUion people, China is traditionally regarded as a rice-eating nation. But China grows almost as much wheat as the United States and buys and uses more wheat than any other country in the world. Each person in China on the average consumes 180 lb of wheat every year, mosdy in the form of noodles. The average American eats only about 116 lb of wheat flour per year in all types of wheat-based products. Some nations have much higher per capita consumption, up to 300 lb of wheat per year per person (46—48). 

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

White wheat (WW) is a preferred wheat for noodles, flat breads, and bakery products other than loaf bread. WW, which includes both fall- and spring-seeded varieties, is grown mainly in the Pacific Northwest. This low protein wheat, usually about 10%, comprises about 15% of U.S. wheat exports, destined primarily for East Asia and the Middle East. Subclasses include hard white, soft white, western white, and white club. 

Semolina is the coarsely ground endosperm of dumm wheat. High in protein, it is used by U.S. and ItaHan manufacturers for high quaHty pasta products such as macaroni and spaghetti. In Africa and Latin America it is also used for a dish called couscous. Dumm flour, a by-product in the production of semolina, is used to make commercial American noodles. Farina is the coarsely ground endosperm of hard wheats. It is the prime ingredient in many American breakfast cereals. It is also used by manufacturers for inexpensive pasta. 

Several washing procedures have been devised to remove water and water-soluble by-products. The most common of these procedures are noodle... 

Noodle washing is often inconvenient because of high gelatin content and the length of time required to leach by-products. 

Instant Active Dry Yeast. Instant ADY (lADY or HADY) production is similar to ADY production but requires a different strain of yeast. After pressing, the yeast is extmded into noodles 0.2—0.5 mm in diameter and 1—2 cm long and deposited on a metal screen or perforated plate in a fluid-bed air dryer. Drying time is shorter than with ADY, about 1—2 hours in practice, with a final moisture level of 4—6%. Instant active dry yeast does not require separate rehydration. It is always packaged in a protective atmosphere or under vacuum. On an equivalent soHds basis, the activity of lADY is greater than that of regular ADY, but stiU less than that of compressed yeast. 

The common model of a polymer as a coHection of noodles ia a bowl is aot adequate for diffusioa. A better model is a coHectioa of loag, active worms. Movemeat through the coHectioa is enhanced if the worms are widely spaced (static effect) and if they have agitated motion (dynamic effect). 

Americans were eating a wide variety of artificially colored products, including ketchup, jeUies, cordials, butter, cheese, ice cream, candy, sausage, noodles, and wine. The use of the new synthetic colorants in dmg and cosmetic products was also increasing rapidly. 

Through-ckculation compartments employ perforated or screen bottom trays and suitable flow baffles so gas is forced through the material. If material is not inherently pervious to gas flow, it may be mechanically shaped iato noodles, pellets, or briquettes. These dryers are used ia small-scale operations to dry explosives, foods, and pigments. Dryer efficiency is 50—70%. Based on tray area, water vaporization rates are 1—10 kg/(h-m ). 

Uniform depth of loading in dryers and furnaces handling particulate solids is essential to consistent operation, minimum heating cycles, or control of final moisture. After a tray has been loaded, the bed should be leveled to a uniform depth. Special preform devices, noodle extruders, pelletizers, etc., are employed occasionally for preparing pastes and filter cakes so that screen bottom trays can be used and the advantages of through circulation approached. 

Nudeln,/.pi, noodles vermicelli macaroni. Nukleinsaure, /. nucleic acid,... 

Deming TJ (2010) Regenerative medicine noodle gels for cells. Nat Mater 9 535-536... 

YANG X Q, WANG Y F and XU F (1995) Natural antioxidant tea polyphenols application on oil and food Study on inhibiting the deterioration of salad oil and instant noodles , J UnivAgric Zhejiang, 21 (5), 513-18. 

Bacillus cereus—emetic 0.5-6 Rice, noodles, pasta, pastries 24 hour Vomiting Supportive... 

A lasagna recipe calls for 3j pounds of noodles. How many pounds of noodles are needed to make y of a recipe ... 

Suspend cell pellet with minimal volume of lysis buffer and pack into the back of a plastic syringe. Dispense yeast through syringe into LN25 to make frozen yeast beads or noodles (Schultz, 1999). Frozen yeast can be stored at —80° or processed immediately. 

XJ. Zhang, A. Fakler, and U.E. Spichiger, Design of pH microelectrodes based on ETHT 2418 and measurement of pH profile in instant noodles. Anal. Chim. Acta 445, 57-65 (2001). 

This beetle is found on a wide range of foods, but develops best on animal feeds, whole grains, pollen, and various processed food commodities such as egg noodles and wheat germ (Partida and Strong, 1975). Adults are short lived and oviposition peaks after a few days and then declines rapidly. Eggs are laid singly either loosely or in crevices. This species has a larval diapause similar to T. granarium. 

No observed effect level (NOEL), 18 548 of aquatic toxicity, 25 887 Noodle washing, 19 184-185 Nootkatone, 24 549 Nopol, 24 497... 

Field Pea Flours in Pasta. Incorporation of non-wheat flours into noodles improves the protein content and quality, but may have an adverse effect on the flavor and texture of the pasta. Hannigan (38) reported that 10% substitution of wheat flour with pea or soy flour resulted in satisfactory quality of Japanese Udon noodles. 

When the pea flour was heated, the flavor was considerably improved. Cooked yellow pea flour-fortified noodles were comparable to the control with respect to sensory characteristics and yield. 

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

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