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Oriental noodles.

G Hou1

  • 1Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209, USA.

Advances in Food and Nutrition Research
|April 5, 2001
PubMed
Summary
This summary is machine-generated.

This review details the classification, formulation, processing, and evaluation of Oriental noodles. Key flour quality attributes like protein and starch characteristics significantly impact noodle texture and color, varying by type.

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Area of Science:

  • Food Science and Technology
  • Cereal Chemistry
  • Nutritional Science

Background:

  • Oriental noodles are a staple food in Asian diets, with diverse regional variations.
  • Understanding noodle characteristics is crucial due to their global consumption and cultural significance.

Purpose of the Study:

  • To review the classification, formulation, processing, and evaluation of Oriental noodles.
  • To identify wheat quality requirements and ingredient functions for different noodle types.
  • To analyze factors influencing noodle color and texture.

Main Methods:

  • Review of existing literature on noodle production and quality evaluation.
  • Analysis of key quality attributes: processability, color, and texture.
  • Identification of critical flour components (starch, protein) and processing variables.

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Main Results:

  • Noodle color is influenced by flour color, protein, ash, yellow pigment, and polyphenol oxidase activity.
  • Noodle texture is governed by starch characteristics and protein content/quality.
  • The relative importance of starch versus protein varies significantly among noodle types (e.g., Japanese/Korean vs. Chinese).

Conclusions:

  • Specific flour quality attributes and processing methods are essential for achieving desired noodle characteristics.
  • Starch quality is paramount for soft, elastic noodles (Japanese/Korean), while protein is key for firm, chewy noodles (Chinese).
  • Optimizing ingredients and processing variables is critical for industrial noodle production and consumer acceptance.