TLE

• Noodles


  are a type of pasta that is generally made from flour, rather than semolina or farina
• Pasta and noodles


  are wheat-based products that are formed from a dough but are not leavened.
• Starch noodles


  made from many beans are popular throughout Asian countries as vermicelli-sized strings
• French noodles

  Dry noodles

  Wet noodles

  Instant, fried noodles

  Steamed and dried noodles


  different kinds of noodles
• Fresh noodles are not cooked and contain about 35% moisture. They deteriorate rapidly unless stored under refrigeration. The color is white or light yellow. When cooked it has a chewy texture because they come from the strong kind of flour
• Dry noodles are dried up 8-10% moisture. Drying is under the sun or under controlled low humidity condition. Since they are dry, they have long shelf life. Color and opaqueness are major qualities.
• Wet noodles are cooked in boiling water before they are sold. Their moisture content is 52% and thus have a short shelf life. They are made of weak all-purpose flour and composed of sodium and potassium carbonates
• sodium and potassium carbonate


  wet noodles are composed of this compounds.
• Instant, fried noodles are cut, waved, precooked with steam, formed into individual servings, and dried by deep-fat frying to about 5-8% moisture. They are called "ramen" or "ramyeon" and are usually packed with seasonings.
• Steamed and dried noodles are precooked with low pressure steam. This has a long shelf life, until a year because of low moisture content
• flour is the largest component of noodles. It has two major pigments: the carotenoids and the flavonoids.
• Carotenoids


  are found in the endosperm and gives the creamy-yellow color to the flour.
• Flavonoids


  mostly come from the bran and are colorless and more stable at acidic pH
• protein quantity and quality are important in noodle making
• high amount of protein produce noodles with a chewy, elastic texture while a poor amount of protein has poor cooking tolerance. The noodles are mushy and sticky when overcooked.
• Instant fried noodles are cut, waved, precooked with steam, formed into individual servings and dried by deep-fat frying to 5-8% moisture. They are called "ramen" or "ramyeon" and are usually packed with seasonings.
• Steamed and dried noodles are precooked with low-pressure steam, shaped and then dried to about 10% moisture. Because they are dry, they have long shelf life, up to a year. This type of noodle requires longer cooking time.
• Starch noodles, made from many beans are popular throughout Asian countries as vermicelli-sized strings.
• starch is the most predominant component in flour. It changes from the raw granular form to gelatinized form, which causes the noodle to set. If the starch on the surface of the noodle is overcooked before the interior becomes cooked, the surface of the noodle becomes sticky.
• Flour contains a small amount of enzymes. Excessive amount of enzyme cause rapid breakdown of the noodle structure.
• semolina


  coarse flour made from durum wheat
• durum wheat


  hard type of flour
• farina


  a flour or a meal made from wheat other than durum with the bran and most of the germ removed
• pasta


  traditionally, is a staple food of Italian cuisine