Introduction
Noodles are one of the most versatile staple foods globally, especially across Asia. First introduced as instant noodles by Nissin Foods in Japan (1958), they are now produced in over 80 countries. Noodles are made from unleavened dough consisting of flour, water, and sometimes eggs, then shaped via cutting, stretching, or extrusion.
They are consumed in various forms—boiled, steamed, fried, or dried—and represent an inexpensive source of nutrition in both developed and developing nations. As a food processing consultant, it is essential to understand the ingredients, process, and equipment used in noodle manufacturing to design efficient and hygienic production facilities.
Types of flour used for making Noodles
All-purpose flour
A standard ingredient offering excellent texture and elasticity, suitable for general-purpose noodle making.
Semolina flour
Known as pasta flour, semolina is high in gluten, which gives noodles their firm texture. Not suitable for gluten-intolerant individuals.
Whole wheat flour
Rich in fiber and nutrients, whole wheat flour is a healthier choice. It results in low-calorie noodles with less refined content and better swelling and gelatinization properties.
Corn Flour
A gluten-free option producing noodles with a slightly grainy texture and distinct corn flavor. Often blended with other flours.
Quinoa flour
A premium health flour offering high protein, fiber, and low glycemic index, ideal for diabetic-friendly noodles.
Buckwheat flour
A gluten-free, antioxidant-rich flour yielding chewy and nutrient-dense noodles.
Rice Flour
Used for instant and fresh rice noodles, it provides a soft texture and is gluten-free with a low glycemic index.
Plantain Flour
Derived from green plantains, this gluten-free flour adds unique texture and health benefits. Especially useful in functional food product lines.
Instant Dried Noodles – Hot-air dried to reduce moisture to 8–12%.
Instant Fried Noodles – Deep-fried to bring down moisture to 2–5%, but with 15–20% oil content, posing shelf life and health challenges.
Manufacturing of noodles
Mixing and kneading
Flour, salt, and water are blended and kneaded into dough at 20–30°C. In industrial settings, this process takes 15–20 minutes using rotating vats.
Roller belt
The dough is passed through rolling machines to create thin sheets (1–1.5 mm). Dough is then rested to mature.
Cutter/ Slitter Machine
A slitter machine slices the dough into standard noodle strands (e.g., 2-inch width × 13-inch length).
Steaming Machine
Steaming for 4–5 minutes at 100°C partially cooks the noodles, making them ready for final processing.
Dehydration process
Moisture is removed either by hot air drying or frying—a critical step for shelf stability.
Cooling
Noodles are cooled for 4–5 minutes before packaging.
Packaging
Cooled noodles are packed in bags or containers and dispatched for retail or bulk sales.
Shelf life of Noodle
- Dry noodles: 1–2 years
- Cooked noodles: 4–5 days (freezer) or 1 week (refrigerator)
Proper engineering and consulting during storage facility design ensures compliance with food safety standards.
Nutritional benefits of Noodles
While often seen as a convenient food, noodles can also provide:
Sustained Energy
With 34% carbohydrates, noodles offer long-lasting energy, especially for athletes.
Low sodium and cholesterol free
Most noodles are low in sodium and cholesterol, offering essential nutrients like iron and B-vitamins.
Conclusion
Noodles are more than just a convenient meal—they are a reflection of evolving food processing technologies, diverse dietary preferences, and global manufacturing innovations. The choice of flour, processing method, and packaging greatly influence the quality, nutritional value, and shelf life of noodles. For businesses in the food industry, understanding these technical aspects is crucial for developing efficient, compliant, and scalable production lines.
At PMG Engineering, we offer expert food consultancy services to support noodle manufacturing units, from conceptual layout and equipment selection to automation, safety compliance, and process optimization. Whether you're upgrading your plant or launching a new facility, our food processing consultants and engineering experts can help build world-class noodle production systems tailored to market demand and regulatory standards.
Reference
1. file:///C:/Users/PMG/Downloads/21403-76702-1-PB.pdf
2.https://marutinoodlez.wixsite.com/noodles/single-post/2016/10/04/step-by-step- process-of-instant-noodles-manufacturing
3. https://www.stilltasty.com/fooditems/index/17131
4. http://www.istock.com
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