Noodles yield

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. 

Konjac gel has been a popular traditional Japanese food (konnyaku) for over 1000 years. It is also used to produce noodles and jelly dessert. Noodles are produced by pumping an aqueous solution of the konjac marman through a spinneret immersed in a hot alkaline solution. Gelation occurs yielding strings of konjac gel. 

The distilled essential oil of holy basil is sometimes used as a food flavoring agent, e.g., in instant noodles. However, the essential oil is relatively expensive compared to essential oils of other herbs beeause of its limited production, which is partially due to low yield of only about 0.29% of the fresh herb weight [1]. Additionally the flavor of the steam-distilled or hydrodistilled essential oil is considered inferior to that of the fresh herb and has led to limited success of the essential oil in the marketplace. 

CWHWS has excellent milling yield, equivalent to or slightly higher than CWRS. Its dough strength is suitable fa- yeast-leavened bread products, some noodles, and pasta. 

There are other kinds of noodles manufactured from starch and nongluten flours. The most popular are starch- and gluten-free rice noodles. The rice component may be wet-milled rice starch or plain rice flour. Generally, wet-milled rice yields better-quality noodles and, upon cooking, a smoother texture (Nip 2007). Due to the lack of... 

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