Wheat Noodles

South Perth, Australia Flour swelling power and swelling volume tests were developed for breeders to identify noodle wheats 253,254... 

AWB segregates noodle wheats for the production of both Udon white salted and Chinese noodles. AWB noodle prime hard is also segregated to produce high quality Chinese-style yellow alkaline noodles, with Japan being the key market. 

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). 

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. 

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. 

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. 

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. 

Nowicki, T.M. et al., Retention of the Fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles, J. Cereal Chem., 8, 189, 1988. 

Pinto beans Corn flakes Crisped rice cereal Oatmeal Creamed corn White rice Oat ring cereal Noodles Cornbread (HM) English muffin Granola Pancake (mix) Pretzels (hard) Shredded wheat Bagel Rye bread Saltine crackers Whole wheat bread Cracked wheat bread Corn chips Butter crackers Sweet roll White bread Graham crackers Peanut butter... 

Shibanuma et al.232 examined the molecular structures of starch isolated from three Japanese wheat varieties, one Australian standard white wheat and one US western white wheat. The data presented in Tables 10.9 and 10.10 again indicate that the properties and structural features of amylose and amylopectin are dependent on the starch source. The molecular sizes of amylose and amylopectin were larger in the US wheat compared to the corresponding starch fractions from the Australian and Japanese wheat starches. Among the five wheats, the two preferred for salt noodles in Japan, the Japanese variety Chihoku and the Australian standard white, contained a higher proportion of branched amylose and a lower number of chains per amylose... 

Tokyo, Japan Flour of acceptable quality for salt noodles milled from Western Australian wheat produced an amylogram with low pasting temperature and high pasting peak 247... 

Uses of partial-waxy and waxy wheat in Asian noodles, bread and tortillas have been reviewed.269,270,298 French bread made from double-null partial waxy wheat flour retained 1-2% more moisture in its crumb in 24 hours compared to bread from a wild type flour. French bread made from the mutant wheat had a softer crumb immediately and up to 48 hours after baking.299 Wheat noodles are made from flour and low levels of salts, so starch plays a major role in noodle quality. Flours from partial waxy wheats with —10% protein and 21-24% apparent amylose (starch basis) are favored for white salted (sodium chloride) noodles because partial waxy starch swells during cooking somewhat more than non-waxy wheat starch. For good appearing noodles, the flour should be from a white wheat low in polyphenol oxidase, and... 

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... 

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... 

Crosbie543 measured the swelling power of wheat flours and starches from 13 cultivars grown in Western Australia and found that the desired texture of cooked salt noodles was correlated positively with swelling power, which agrees with the results... 

The presence of hollows in cooked rice grains was additionally confirmed for four more cultivars Koshihikari with various amylose contents."" The size, shape and total volume of hollows differed between cultivars. The hypothetical model for the formation of hollows has not been proved experimentally. NMR microimaging was used to determine moisture distribution in boiled Japanese noodles (udon) made from different varieties of wheat.The T2 profile of a piece of boiled udon was monitored in time course measurements during and after boiling. Water permeation from the surface to the core was evaluated by the T2 profile. Effect of moisture distribution on texture of boiled Japanese noodles was discussed. 

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