Wheat Flour Noodles

INTRODUCTION

Wheat flour noodles are an important part in the diet of many Asians. Asian noodles are different from pasta products in ingredients used, the processes involved and their consumption patterns. Wheat flour is the main ingredient for making Asian noodles. About three parts of flour are usually mixed with one part of salt or alkaline salt solution to form crumbly dough. The dough is compressed between a series of rolls to form a dough sheet. The gluten network is developed during the sheeting process, contributing to the noodle texture. The sheeted dough is then slit to produce noodles. The noodles are now ready for sale, or are further processed to prolong shelf life, to modify eating characteristics or to facilitate preparation by the consumer. In the preparation of instant fried noodles, the steaming process causes the starch to swell and gelatinize. The addition of alkaline salts (kan sui, a mixture of sodium and potassium carbonates) in some Chinese type noodles gives them a yellow color and a firmer, more elastic texture.

OBJECTIVE

• To learn preparation of yellow noodle, kuay teow and pumpkin noodles
• To determine the ingredient use for yellow noodle, kuay teow and pumpkin noodles
• To determine the sensory evaluation of different type of noodle

EQUIPMENT

Noodle maker machine, dough mixer, stove, analytical balance, top loading balance, container, strainer, scraper, spoon, vessel and ladle.

INGREDIENTS FOR YELLOW NOODLE

Wheat flour (500 g), water (125 g), alkaline solution (10 g), salt (12.5 g), egg (one) and cooking oil

PROCEDURE YELLOW NOODLE

[pic 1]

INGREDIENTS FOR KUAY TEOW

Rice flour (150 g), wheat flour (1 ½ tbsp), corn flour (2 tbsp), cold water (400 ml), cooking oil (1 tbsp) and salt (1/2 tbsp)

PROCEDURE KUAY TEOW

[pic 2]

INGREDIENTS FOR PUMPKIN NOODLE

Pumpkin (160 g), wheat flour (400 g), salt (1/2 tbsp), egg (one), corn oil (1 tbsp) and tapioca flour (for dusting)

PROCEDURE PUMPKIN NOODLE

[pic 3]

RESULTS

TABLE 1: SENSORY EVALUATION INDICATORS