GOLDENTIME, noodle’s flour
Noodle was originated from china and is mainly consist of flour and water. Sometimes egg salt and coloring agent are added to improve the noodle quality.
The 3 steps of making noodle
Types of noodle
Noodle classified by it recipes are Chinese and Japanese noodles.
- Chinese noodle: Make from 10-12% all-purpose flour, 0.5-2% sodium carbonate, 30-35% water and 1.5% salt.
- Japanese noodle: Make from 9-10% wheat flour, 28-33% water and 2% salt.
There are 5 types of Noodle classified by it making processes.
- Fresh raw noodle: is a type of noodle that have been kneaded and cut but have not been cook and dry yet. This type of noodle has to be eaten within 1-2 days. The fresh raw noodle composes of wheat flour, water, alkaline solution, egg, salt and sometimes yellow coloring agent.
- Wet noodle: is a type of noodle that have been cooked roughly so that the microbe on the noodle skin would be killed, which would result in longer shelf life. The wet noodle has 50% moisture content and should be cook again before consumption.
- Dry noodle: is a type of noodle that have been oven dried. The moisture content will gradually decrease from 35% to 8-10% during the drying process. The dry noodle has very long shelf life and need to be cook again before consumption.
- Instant dried noodle: Made from fresh raw noodle, cooked by steam and dried until only 10-13% moisture content left. The noodle has long shelf life and is sturdier than dry noodle. Must be cook again before consumption.
- Instant fried noodle: Made from fresh raw noodle, cooked by steam and dried by deep frying for 1-2 minutes in hot oil (150 Cº – 160 Cº). The instant friend noodle can be cooked easily as it requires shorter time to cook than other types of noodle.
- Wheat flour: is the main ingredient in noodle making. Components of flour which are carbohydrate(starch), protein, flavones and enzyme can determine the quality of noodle.
- Starch: is the major component of wheat flour, when mix with water will form together and create a structure. When starch react to protein, gluten will be created. Starch with higher viscosity will make sturdier, softer noodle and able to absorb more water which render the noodle to not cake together. Amylose which contain in starch correlate with the hardness and springiness of noodle. The shelf life of flour can also affect the quality of noodle, the longer the flour manufactured the poorer it quality will be as “alpha-amylase” an enzyme in flour will gradually destroy starch.
- Protein: play an important role in noodle elasticity. Protein also affect the water absorbing ability of the dough; the suitable amount of water helps in better dough structure forming.
- Enzyme: is created naturally and can affect both color and sturdiness of noodle. The “polyphenol oxidase” will create oxidation reaction with tyrosine or phenol in flour and cause the noodle color to be brown which is not ideal for consumption.
- Flavones: will react with alkaline solution and cause noodle to be yellower.
- Water: 30-40% of water usually added in the noodle making. Water helps mix together every ingredients and allowed the dough able to be knead into thin sheet. The added amount of water is also important, too little then the dough will crumble, too much then the dough will be too soggy.
- Salt: helps control the function of protease, which strengthen the noodle.
- Alkaline solutions: in noodle are “Potassium carbonate” and “Sodium carbonate” often use to help get yellower color of noodle in Chinese noodle. Also help with dough’s water absorption and starch viscosity. Alkaline solutions also help prevent microbe.
- Egg and other solutions: Egg is necessary for Chinese noodle, it enhances the noodle’s color, taste, nutritional value and viscoelastic.