Noodles yellow alkaline

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... 

With protein levels between 13% and 14%, AWB prime hard is the top quality high protein milling wheat. Flour milled from AWB prime hard is used to produce Chinese-style yellow alkaline noodles and Japanese ramen noodles. It is suitable for the production of high-protein, high-volume breads. AWB prime hard can be blended with lower protein wheats to produce flour suitable for a wide range of baked products and noodles. 

AWB hard wheat is made up of specific hard-grained white wheat varieties selected for superior milling performance and excellent dough quality. It is segregated at a guaranteed minimum protein level of 11.5%. Suited to the production of a wide range of baked products including European-style pan and hearth breads, Middle Eastern flat breads, and Chinese steamed products such as mantou and pao, as well as Chinese-style yellow alkaline noodles. 

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. 

Wheat-flour noodles exist in two distinct types based on the use or not of alkaline salt white-salted and yellow-alkaline. Noodles are a staple of the Sontheast Asian diet, with alkaline Chinese or Cantonese noodles having the dominant market share. According to Hatcher (2001), wheat-based noodles account for 30% t0% of the cereal diet in most Asian countries, second only to rice dishes. The other major type is the white-salted noodles widely consumed in Japan. Alkaline noodles are... 

Hatcher, D.W. Edwards, N.M., and Dexter, J.E. 2008. Effect of particle size and starch damage of flour and alkaline reagent on yellow alkaline noodle characteristics. Cereal Chem. 

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... 

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