Noodles: Types of flour used and their processing
1. Introduction
Noodles are stapled foods in many regions of the world. Instant noodles were born and manufactured by Nissin Foods, in Japan, in 1958. It is made from an unleavened dough that is rolled flat and cut, stretched, or extruded into long strips or of different shapes. Noodles are long thin pieces of food made from a mixture of flour, water, and eggs. Most noodle types share the common processing steps of mixing ingredients, kneading rolling, or sheeting the dough, and cutting it into pieces. Noodles are usually consumed in wet, boiled, steamed, or fried form.
Noodles are produced in over 80 countries worldwide. It is one of the most important staple foods in Asia. Asian noodles are evolved into various types and forms. Noodles or pasta are made from very simple formulas. Noodles manufactured in the United States use eggs, but in other parts of the world, the egg is not a required ingredient, in place of eggs, salt is used everywhere.
Noodles are food that represents an inexpensive means of improving diet quality in developed countries and helps to reduce hunger problems in developing countries. For the manufacturing of noodles, generally, Durum wheat is used.
2. Types of Flours used for noodle processing
Noodles are the most versatile food items in the world. We can eat noodles either with vegetables or on our own. Noodles can be consumed with sauces to enhance their taste and they can also be consumed with lots of vegetables to enhance their nutritional value.
For making noodles, five basic ingredients are used: Water, Salt, eggs, oil, and the very important ingredient is flour. Different kinds of flour are used for making noodles for health, taste, and texture reasons. Following is the flour generally used for manufacturing noodles.
2.1 All-purpose flour
All-purpose flour is the most common flour used for making different kinds of dishes. Just like the name suggests, it is good to use for all purposes. The benefits of using all-purpose flour are its texture, color, and elasticity.
2.2 Semolina flour
Semolina is referred to as Noodle or Pasta flour because of its coarser texture. Semolina has a very high gluten content which helps in binding and gives its firm texture. But the disadvantage of semolina flour for Gluten intolerant people can’t consume noodles made from Semolina flour.
2.3 Whole-wheat flour
Whole wheat flour is the ingredient that is mostly used for noodle manufacturing. This flour adds texture and nutrition along with this it is a healthier option, being less refined and containing lower carbs than other flour. Wheat flour contains fewer calories than another refined kind of Noodles.
Wheat noodles are manufactured by mixing durum wheat flour, water, and salt. For making wheat noodles, wheat flour is the main ingredient, and their appearance and texture strongly depend on flour characteristics.
Flour with protein levels below 10% results in the production of flour having poor cooking tolerance. The swelling and gelatinization characteristics of wheat flour determine whether the surface of noodles is sticky or hard.
2.4 Corn Flour
Corn flour is gluten-free flour so, it is a good option for gluten intolerant patients. The noodles made up of corn flour have a distinct taste of corn, also it creates a slight grainer texture than wheat noodles. Corn- flour can be used for noodle making by mixing with other flour also.
2.5 Quinoa flour
Quinoa flour is the best flour made by grinding the grains into powder. It is the best flour because this flour has all the health benefits including high protein, high fiber, and low glycemic index, which is good for controlling blood sugar levels.
2.6 Buckwheat flour
Buckwheat is like whole grain, but the main difference is that it is gluten-free. It is a popular ingredient because of its nutritional value, it is high in minerals and antioxidants. The noodles made from this flour are chewy and grainy.
2.7 Rice Flour
Rice noodles have a long history. It can be used in different forms, such as fresh dried, and instant noodles which provides variation by which rice is enjoyed in our diet. Rice is a staple food used all over the world. It delivers both benefits of the gluten-free and low glycemic index.
2.8 Plantain Flour
Plantain is a variety of bananas that is a hybrid of two species, i.e., Musa acuminata and Musa balbiciana. The botanical name of plantain is Musa paradiciaca. Mature green plantain was processed into plantain flour. Plantain flour is made by peeling, washing, slicing, drying, and grinding green plantain.
Instant noodles are classified into two types based on methods used for the removal of moisture:
· Instant dried noodles
In dried noodles, the moisture of noodles is removed by the process of hot air drying to decrease the moisture content to about 8 – 12 %.
· Instant fried noodles
Frying the noodles decreases the moisture content to about 2-5 %. But the disadvantage of frying is it contains about 15-20% oil. So, this is more susceptible to oxidation resulting in rancidity and health issues due to higher oil and fat content.
3. Manufacturing of noodles
Noodle manufacturing comprises mixing raw materials, resting the dough, sheeting the dough into sheets, and gradually sheeting the dough into the specified thickness and slitting it into noodle strands. For instant noodle preparation, strands are steamed and dehydrated by drying or frying followed by cooling and packaging. These are the following steps followed for the manufacturing of noodles:
3.1 Mixing and Kneading Machine
As a first step, the wheat flour made up of durum wheat goes into the mixing machine. Then, the dough is kneaded with water at room temperature of about 20 to 30 degrees centigrade.
The kneading machine mixes the ingredients slowly without causing friction or heating the dough. In a more automated industrial process, kneading is made inside vats with a single rotating shaft for 15 to 20 minutes with a speed between 29 to 100 revolutions per minute.
3.2 Roller belt
After mixing and kneading the dough it goes into rotating rollers to form sheets. This roller belt helps to distribute the noodles evenly. Then we leave the dough for a specific time to mature. After rolling the thickness of the roller reduces by about
1 mm to 1.5 mm. This machine is suitable to produce flat pasta such as lasagna, Fettuccine, and Spaghetti.
3.3 Cutter/ Slitter Machine
The Slitter machine is also named as Noodle cutter. It is a type of cutter that can slit dough sheets into noodles. Noodle cutting is the final procedure in noodle manufacturing, so it plays a crucial role. With the help of a slitter, these instant noodles are made even thinner. Slitter cut the noodles in strands generally about 2 inches wide and 13 inches long.
3.4 Steaming Machine
Steaming of noodles can be done for around 4 to 5 minutes at 100 degrees centigrade. Steamed noodles are partially cooked by treating fresh noodles with either saturated or unsaturated steam before they are marketed. Steamed noodles are prepared using a semi-automatic steamer.
3.5 Dehydration process
After steaming, most of the noodles are dehydrated either by oil frying or by air drying, thus fried or un-fried noodles are formed. Drying noodle is a very important and risky process because when the noodle is too dried they will break down and if it is dried too slowly they will spoil.
3.6 Cooling
After steaming the noodles, they should be goes through the cooling machine for further cooling of noodles. It should be kept in a cooling machine for 4-5 minutes.
3.7 Packaging
The dried and cooled noodles are then put into firm bags and containers as required and then it is used for packaging. The instant noodles can also be garnished and packed into plastic bags. Then the packed noodles can be transported to the market for sale.
4. Shelf life of Noodle
Shelf life of noodles depends on various factors like best-by-date, preparation method and how it was stored. Shelf life of dry pasta is roughly about 1 to 2 years and cooked or processed noodles is about 4 to 5 days in freezer and 1 week in refrigerator.
5. Nutritional benefits of Noodles
Noodles are generally very low in calorie and fiber. It is a good source of energy. Noodles can help with stomach problems, and it may help lower cholesterol. Cooked noodles contain 34% carbohydrate, 6% protein, low amount of fat with moderate amount of manganese.
5.1 Sustained Energy
Cooked noodles provide 34% carbohydrates which is a crucial fuel for our brain and muscle. It releases energy in a slow and sustained level. It is consumed by the players before playing to enhance their energy level.
5.2 Low sodium and cholesterol free
The amount of sodium is very low in noodles, and it is cholesterol free. It helps with stomach problems. Noodles is a good source of several essential nutrients including iron and B- vitamin.
Noodles contain 6% protein and low amount of fat. It is a good source of complex carbohydrate. It can be consumed to enhance calorie. Noodles can be combined with vegetables for a complete meal that puts you well on the path of hitting dietary goals.
6. 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
5. http://www.shutterstock.com
6. file:///C:/Users/PMG/Downloads/Instantnoodles.pdf
7. https://www.pastapantry.com.au/2017/05/16/health-benefits-pasta/
8. http://www.mostinside.com
9. http://www.afaqs.com
10. http://www.smartcookie95.com
11. http://www.allfoodproducts.com
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