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Noodles: Types of Flour and Manufacturing Process

By PMG Engineering · 8 Mar 2023

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

Frequently asked

What's the difference between instant dried and instant fried noodles in terms of process and shelf life risk?

Instant dried noodles are hot-air dried to bring moisture down to 8–12%. Instant fried noodles are deep-fried to reduce moisture to 2–5%, but they retain 15–20% oil content, which creates shelf life and health challenges due to fat oxidation. The dehydration step, whether hot-air drying or frying, is the critical control point for shelf stability in noodle manufacturing.

Which flour should I choose if I want to launch a gluten-free noodle line?

For gluten-free noodles, corn flour gives a slightly grainy texture and distinct corn flavour and is often blended with other flours; buckwheat flour is antioxidant-rich and yields chewy, nutrient-dense noodles; rice flour suits instant and fresh rice noodles with a soft texture and low glycemic index; and plantain flour, from green plantains, adds unique texture and suits functional food lines. Semolina is unsuitable for gluten-intolerant consumers.

What are the key process parameters in an industrial noodle line?

In noodle manufacturing, flour, salt and water are mixed and kneaded into dough at 20–30°C, taking 15–20 minutes in industrial rotating vats. Rolling machines form sheets of 1–1.5 mm, followed by dough resting to mature. A slitter cuts standard strands, for example 2-inch width by 13-inch length. Steaming runs 4–5 minutes at 100°C, then dehydration, then cooling for 4–5 minutes before packaging.

How long do noodles keep, and what does that mean for warehouse design?

Dry noodles have a shelf life of 1–2 years, while cooked noodles last 4–5 days in the freezer or about one week under refrigeration. Because shelf life depends heavily on residual moisture and storage conditions, proper engineering and consulting during storage facility design is essential to hold these conditions and to keep the facility compliant with food safety standards.

Which flour gives the firmest noodle texture, and which is best for a health-positioned product?

Semolina, also called pasta flour, is high in gluten and gives noodles their firm texture, while all-purpose flour offers good texture and elasticity for general-purpose noodles. For health-positioned products, whole wheat flour is rich in fibre and nutrients with better swelling and gelatinization properties, and quinoa flour offers high protein, high fibre and a low glycemic index suited to diabetic-friendly noodles.

What does PMG Engineering actually deliver for a noodle manufacturing project?

PMG Engineering provides food consultancy for noodle manufacturing units covering conceptual layout, equipment selection, automation, safety compliance and process optimization. This applies both to upgrading an existing plant and to launching a new facility, with the aim of building noodle production systems that are efficient, scalable and aligned with market demand and regulatory standards.

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PMG Engineering. (2023). Noodles: Types of Flour and Manufacturing Process. PMG Engineering. https://pmg.engineering/Article/165/noodles-types-of-flour-and-manufacturing-process/

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