Noodles oriental

Similar protocols are used for the preparation and evaluation of Chinese, Cantonese, Hokkien, and instant noodles. The major differences are in the amount of alkaline salts used in the various types of formulas. The determination of pH in alkaline cooked noodles is important because the alkaline salts affect color, texture, and taste (Miskelly 1996). 

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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 starch of waxy wheat contains more than 95% amylopectin. In Asia, partial waxy wheats are preferred for the production of oriental noodles because they impart the preferred cooked texture (Chapter 10). 

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. 

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