Oriental noodles.

Abstract

Oriental noodles have been consumed for thousands of years and remain an important part in the diet of many Asians. There is a wide variety of noodles in Asia with many local variations as result of differences in culture, climate, region and a host of other factors. In this article noodle classification, formulation, processing and evaluation are reviewed, with emphasis on eight major types. Wheat quality requirements, basic flour specifications, ingredient functions, and production variables are identified for different noodles. In the evaluation of flour for noodle making, three key quality attributes are considered: processability, noodle color and texture. Noodle process behavior is particularly important in the modern industrial production. Each noodle type has its own unique color and texture characteristics. Flour color, protein content, ash content, yellow pigment and polyphenol oxidase activity are important factors responsible for noodle color. Starch characteristics, protein content and quality play major roles in governing the texture of cooked noodles. However, the relative importance of starch and proteins varies considerably with noodle type. Starch pasting quality is the primary trait determining the eating quality of Japanese and Korean noodles that are characterized by soft and elastic texture, while protein quantity and strength are very important to Chinese-type noodles that require firm bite and chewy texture. Other factors such as ingredients added in the noodle formula and processing variables used during noodle preparation also affect the cooked noodle texture as well.