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Academic literature on the topic 'Asian noodles'

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Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Asian noodles"

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Shrestha, Pratiksha, Krishna Prasad Rai, and Anil Kumar Anal. "Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 1–10. http://dx.doi.org/10.3126/jfstn.v9i0.16197.

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The review focuses on how the protein, fats, carbohydrates and water interact and form the complexes during different stages of processing of instant noodles. Moisture is needed for dough formation and chemical interactions therein. Appropriate moisture content is required for proper gelatinization of noodle strand during steaming and eventually moisture is evaporatedoff by drying and frying to increase its shelf life. Frying oil may undergo degradation process invited by high frying time and temperature, high moisture in oil and polyvalent metals. Various intermediate products like dimers and polymers accelerate the oil degradation finally changing the physiochemical properties of oil rendering it unacceptable for processing. Gliadinand glutenin gives noodle its viscoelastic character. The polymeric glutenin network develops throughout the process of mixing, resting and subsequent stages of sheeting. Protein content and amylose content in noodle are inversely proportional to the oil uptake ratio. Another possibility is the non-enzymatic browning reaction during frying of instant noodles.
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Diep, Sally, Daiva Daugelaite, Anatoliy Strybulevych, Martin Scanlon, John Page, and Dave Hatcher. "Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties." Canadian Journal of Plant Science 94, no. 3 (March 2014): 525–34. http://dx.doi.org/10.4141/cjps2013-043.

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Diep, S., Daugelaite, D., Strybulevych, A., Scanlon, M., Page, J. and Hatcher, D. 2014. Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties. Can. J. Plant Sci. 94: 525–534. Nine wheat varieties, five Canada Western Red Spring (CWRS) and four Canada Prairie Spring Red (CPSR), grown at the same locations and composited by variety, were milled to yield 65% extraction flours, which were used to form yellow alkaline raw and cooked noodles. The CWRS flours were ∼2% higher in protein content than the CPSR varieties, with varieties within each class exhibiting a wide range in dough strength as determined by Farinograph dough development time and stability. The ultrasonic velocity and attenuation of the raw noodles were measured at 40 kHz in disk-shaped samples, enabling the longitudinal storage modulus, loss modulus and tan Δ to be determined. Significant differences (P=0.05) between classes and within a class were found to exist for all ultrasonic parameters. In general, the CPSR varieties generated the highest storage moduli values, the lowest loss moduli, and the lowest tan Δ values, indicating this class/varieties exhibited a more elastic (firmer) raw noodle than the CWRS varieties even at a 2% lower protein content. A significant correlation, r=0.72,0.70, P=0.03, was also found between raw noodle velocity and M”, respectively, with cooked noodle bite as determined by maximum cutting stress.
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Mares, Daryl, and Kolumbina Mrva. "Genetic variation for quality traits in synthetic wheat germplasm." Australian Journal of Agricultural Research 59, no. 5 (2008): 406. http://dx.doi.org/10.1071/ar07224.

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Synthetic hexaploid wheats offer breeders ready access to potentially novel genetic variation associated with the D genome of Aegilops tauschii. In order to assess the application of this germplasm to wheat quality improvement, collections of primary and derived synthetic hexaploid wheat lines were surveyed for traits that determine colour and colour stability in Asian noodles and the frequency of a genetic defect know as late maturity α-amylase (LMA). The range of variation was then compared with bread wheat and durum wheat cultivar collections. Primary synthetics contained substantial genetic variation for quality traits associated with colour and colour stability of Asian noodles including near-zero extremes for polyphenol oxidase and lipoxygenase. These extremes represent a significant advantage compared with current bread wheat cultivars and are similar to the best durum wheats. While alternative strategies for reducing polyphenol oxidase and lipoxygenase are available, the synthetics nevertheless provide a useful resource for wheat breeders attempting to develop improved wheat cultivars for the Asian noodle market. Unfortunately, however, most primary synthetics were prone to late maturity α-amylase and mature grain contained unacceptably high levels of α-amylase. Elimination of this genetic defect, or selection within breeding populations for low or non-LMA, is both time consuming and labour intensive and presents a significant obstacle to exploitation of variation for other traits. As proof of concept, near-zero polyphenol oxidase (PPO) lines, free from LMA, were recovered from backcross populations involving a high LMA primary synthetic.
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Fu, Bin Xiao. "Asian noodles: History, classification, raw materials, and processing." Food Research International 41, no. 9 (November 2008): 888–902. http://dx.doi.org/10.1016/j.foodres.2007.11.007.

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Kraithong, Supaluck, and Saroat Rawdkuen. "Quality attributes and cooking properties of commercial Thai rice noodles." PeerJ 9 (April 6, 2021): e11113. http://dx.doi.org/10.7717/peerj.11113.

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One of the most popular and abundant traditional foods in Asian countries is dried rice noodles. In fact, the demand for this product has increased steadily around the world in recent years. The qualities of rice noodles are directly related to the specific preferences of consumers. Hence, the present study aimed to determine the properties of eight commercial dried rice noodles that are readily available in most Thai markets. The specific properties under investigation and comparison in this study were proximate composition, amylose content, color, pasting quality, cooking quality, texture, and sensory properties. The specimens were divided into two groups: white (A, B, C, D, and E) and colored rice noodles (F, G, and H). The results showed that the proximate composition, amylose content, and color of both white and colored rice noodles were significantly different (p < 0.05). The lowest cooking losses in white and colored rice noodles were 0.11% (B) and 2.03% (G) (p < 0.05), respectively. Higher values of pasting (setback and final viscosities) and texture properties (tensile strength and extensibility) provided higher overall acceptability. The highest scores for acceptability of white and colored rice noodles were 7.00 (B) and 5.87 (H) (p < 0.05), respectively.
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Camps, Stefan Gerardus, Joseph Lim, Melvin Xu Nian Koh, and Christiani Jeyakumar Henry. "The Glycaemic and Insulinaemic Response of Pasta in Chinese and Indians Compared to Asian Carbohydrate Staples: Taking Spaghetti Back to Asia." Nutrients 13, no. 2 (January 29, 2021): 451. http://dx.doi.org/10.3390/nu13020451.

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In this study, we compared the metabolic properties of the Asian staples rice and noodles, which are typically high in glycaemic index (GI), to two types of spaghetti. It is hypothesised that pasta can be a healthy replacement, particularly amongst the Asian population. Thirty Chinese and Indian subjects (17 men, 13 women; BMI: 18.5–25 kg/m2) participated in this randomised crossover trial. On seven occasions, they consumed a glucose reference drink (3 times), white rice, wheat-based mee pok noodles, semolina spaghetti and wholegrain spaghetti. Blood samples were taken to measure glucose and insulin response over a period of 3 h. The current evaluation showed that semolina spaghetti and wholegrain spaghetti can be classified as low GI products, with a GI of 53 and 54, respectively, significantly lower than wheat based mee pok noodles (74) and rice (80) (p < 0.005). In addition, both spaghettis had a lower insulin response compared to rice (p < 0.05). Furthermore, there was no difference in glucose or insulin response between semolina and wholegrain spaghetti. After controlling for gender, ethnicity, fat and fat free mass (kg), the glucose and insulin results did not change. In conclusion, wheat-based pasta can be helpful to modify the carbohydrate-rich Asian diet. Notably, there was no effect of gender, ethnicity and body composition on the glycaemic and insulinaemic response. We speculate that the starch-protein structure as a result of the spaghetti production process is a major driver of its favourable metabolic properties.
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Pronyk, C., S. Cenkowski, W. E. Muir, and O. M. Lukow. "Optimum Processing Conditions of Instant Asian Noodles in Superheated Steam." Drying Technology 26, no. 2 (January 31, 2008): 204–10. http://dx.doi.org/10.1080/07373930701831457.

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Pronyk, C., S. Cenkowski, and W. E. Muir. "Drying Kinetics of Instant Asian Noodles Processed in Superheated Steam." Drying Technology 28, no. 2 (March 8, 2010): 304–14. http://dx.doi.org/10.1080/07373930903534545.

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Zuñiga, Yasmin L. M., Salome A. Rebello, Puay Leng Oi, Huili Zheng, Jeannette Lee, E. Shyong Tai, and Rob M. Van Dam. "Rice and noodle consumption is associated with insulin resistance and hyperglycaemia in an Asian population." British Journal of Nutrition 111, no. 6 (November 14, 2013): 1118–28. http://dx.doi.org/10.1017/s0007114513003486.

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High consumption of refined grains, particularly white rice, has been reported to be associated with a higher risk of type 2 diabetes. Therefore, in the present study, we evaluated the association between rice and noodle consumption and markers of glucose homeostasis, inflammation and dyslipidaemia in an Asian population. We carried out a population-based cross-sectional study in 2728 Singaporean Chinese men and women aged between 24 and 92 years. Rice and noodle intake was assessed using a validated FFQ and studied in relation to glycaemic (fasting glucose, glycated Hb, homeostasis model assessment (HOMA) index for insulin resistance (HOMA-IR) and HOMA index for β-cell function (HOMA-β)), inflammatory (plasma adiponectin and C-reactive protein (CRP)) and lipid (fasting TAG and HDL-cholesterol (HDL-C)) markers. We used multiple linear regression analyses with adjustment for total energy intake and sociodemographic, anthropometric (BMI and waist:hip ratio) and lifestyle factors. Higher rice consumption was found to be associated with higher fasting glucose concentrations (0·81 % higher values per portion increment; 95 % CI 0·09, 1·54) and HOMA-IR (4·62 %; 95 % CI 1·29, 8·07). Higher noodle consumption was also found to be significantly associated with higher fasting glucose concentrations (1·67 %; 95 % CI 0·44, 2·92), HOMA-IR (6·17 %; 95 % CI 0·49, 12·16) and fasting TAG concentrations (9·17 %; 95 % CI 3·44, 15·22). No significant association was observed between rice and noodle consumption and adiponectin, CRP and HDL-C concentrations or HOMA-β in the fully adjusted model. These results suggest that high consumption of rice and noodles may contribute to hyperglycaemia through greater insulin resistance and that this relationship is independent of adiposity and systemic inflammation.
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Ross, Andrew S. "Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles." Cereal Chemistry Journal 83, no. 1 (January 2006): 42–51. http://dx.doi.org/10.1094/cc-83-0042.

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Dissertations / Theses on the topic "Asian noodles"

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Cato, Larisa, and lcato@awb com au. "The effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles." RMIT University. Aerospace, Mechanical and Manufacturing Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20070111.123042.

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Wheat and wheat products represent a major food staple consumed around the world. Asian noodles account for the end-use of at least twelve percent of all wheat produced globally. Whereas there has been extensive research into the role and significance of enzymes in the utilisation of wheat flour in bread-making, less is known of their role in Asian noodles. Accordingly, this study has been based on the hypothesis that some enzymes will have a significant impact on the quality characteristics of at least some styles of Asian noodle products. Five enzymes were selected for study: á-amylase, lipase, lipoxygenase, peroxidase and ascorbic acid oxidase. The focus has been on the processing of white salted and yellow alkaline styles of Asian noodles and the role of the enzymes in relation to the quality attributes of these products has been systematically investigated. The quality aspects encompass colour and colour stability, texture, cooking properties as well as structural characteristics of the products. As a part of the preliminary phases of the investigation, procedures for analysis and assessment of flours and noodles have been evaluated. In particular, for the textural properties of noodles, results were obtained with the TA-XT2 Texture Analyser using both a flat cylinder probe, to measure noodle hardness, and also a cutting blade measuring noodle firmness. In addition, various approaches were trialled for sample preparation and presentation in the use of scanning electron microscopy for the investigation of noodle structure. In order to measure the activity of the enzymes in flours and noodle products, assay procedures were set up and validated. These were then used for the analysis of a series of commercial flours and the levels of activity in each of the flours was relatively low indicating that they had been milled from wheat which had not been subjected to preharvest sprouting. á-Amylase was measured using the Ceralpha method and two different sources of exogenous á-amylase (bacterial and barley) were added to noodle formulations. In preliminary experiments various levels of á-amylase incorporation were compared and Abstract viii the impact on texture measured. Both sources of á-amylase resulted in softer noodle products. Adverse effects of the preparations on colour were observed in fresh noodles, although the differences were less obvious when noodles were cooked or dried immediately after preparation. Cooking losses were higher in noodles incorporating amylase, particularly the bacterial preparation. These impacts were reflected in changes in the appearance of starch granules in scanning electron micrographs of the noodles. Three different lipase preparations were studied and their incorporation had only minor effects on texture of noodles. Addition of wheat germ lipase resulted in slightly softer noodles, fungal lipase caused slightly harder noodles, while addition of porcine pancreas lipase gave harder noodles in the raw state and softer noodles after cooking. Similarly variable results were observed when colour and colour stability were evaluated, and there were no adverse effects upon cooking quality of Asian noodles. Two different preparations of horseradish peroxidase were investigated and both resulted in adverse effects on colour including at all stages of storage. One of the preparations resulted in softer noodles when texture was measured using the cylinder method and in firmer noodles when the blade attachment was applied. Neither the surface appearance of noodles nor the cooking properties were altered by the addition of peroxidase to the formulations. Different levels of addition of ascorbic acid oxidase from Cucurbita species showed only minor effects on characteristics for both styles of noodles. Incorporation of this enzyme resulted in lower lightness values but there was little effect on yellowness. Discolouration of noodle sheets was faster and more obvious at 25°C and compared to the storage of noodles at 4°C. The cooking qualities of noodles did not change upon addition of the oxidase. Activity of the enzyme lipoxygenase was measured spectrophotometrically using linoleic acid as substrate. Upon addition to the noodle formulations the enzyme preparation from soy bean resulted in slightly harder and firmer noodles. Colour and colour stability were not enhanced by the addition of lipoxygenase and significantly higher yellowness values were measured in some samples. This enzyme did not adversely impact upon the cooking or structural properties of either style of noodles. Abstract ix Some of the enzymes studied here demonstrated undesirable impacts on one or another aspect of noodle quality, particularly producing darkening or soft textural characteristics. Enzymes that might usefully be considered at lower levels of addition are ascorbic acid oxidase, porcine pancreas lipase and lipoxygenase. These three had no negative effects upon texture, structure or cooking quality of noodles. Visually the colour properties were not adversely impacted and instrumental assessment indicated brighter noodle sheet colours. At lower levels of addition, these three enzymes provide enhancement of noodle quality. On the other hand peroxidase, the two amylases and lipases affected the colour and colour stability of noodles. It was observed that the amylase preparations did result in pronounced softening of noodles. However, the data indicate that the adverse impact attributed to this enzyme when flour from sprouted wheat is used in noodle processing, are probably due to enzyme activities other than a- amylase.
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Hau, Rodney, and s3016872@student rmit edu au. "The analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles." RMIT University. Applied Sciences, 2009. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20091006.120940.

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Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many countries. Furthermore, this vitamin is unstable upon exposure to light, air, heat and extreme conditions of acidity and alkalinity. Internationally, folate in foods has traditionally been analysed by a microbiological assay, however, due to the extensive time required for sample preparation and analysis, alternative procedures for analysis require consideration. The aims of the current study have been to investigate the stability of added folic acid in fortified instant fried noodles by analytical methods of capillary electrophoresis and reversed-phase HPLC. Additionally, procedures for the microencapsulation of folic acid by spray drying have been evaluated along with their significance in increasing the stability of the vitamin during processing and boiling of instant noodles. Optimisation of capillary electrophoretic conditions showed that the maximum response of folic acid relative to an internal standard was achieved using various concentrations of phosphate and borate. Analytical parameters including the effects of pH, voltage and temperature were studied along with enzymatic treatments for liberation of folic acid from the noodle matrix based. Higher recoveries were obtained using the enzymes however these exceeded 100% due to sample matrix interference. Standard addition or internal calibration were both effective in correcting for matrix interferences. Comparative investigations with reversed-phase HPLC confirmed the results obtained with the capillary electrophoresis. Using either a phosphate based buffer in conjunction with an ion-pairing agent at alkaline pH or an acidic mobile phase, the results attained were in good agreement as folic acid exhibited excellent stability under typical processing conditions. Various food approved hydrocolloids were evaluated for encapsulation of folic acid by spray drying. Incorporation of the microcapsules into formulations of instant fried noodles showed that after boiling the folic acid was chemically degraded to some extent and leaching also occurred. The microcapsules exhibited similar properties regardless of the binding agent used, with losses still occurring during the boiling stage. In order to enhance the structural integrity of the spray dried microcapsules, CaCl2 was used as a cross-linking agent for capsules prepared using alginate or pectin binding agents. Considerable increases in retention of core material were observed as the network exhibited a reduction in swelling and hydration, and subsequently a decrease in the release of folic acid. In summary, capillary electrophoresis and reversed-phase HPLC provided excellent separation and good quantitatation of added folic acid in instant Asian noodles. Excellent resolution was obtained between the sample matrix interference of instant noodles and the analysed vitamin. Folic acid displayed high stability throughout the processing of instant noodles whereas there was consistent evidence that unencapsulated folic acid was degraded during boiling. Microencapsulation of folic acid with combinations of alginate and pectin as the binding agents, proved to be effective in maintaining folic acid stability when calcium treatment was performed after spray drying. These findings provide an effective way to retain folic acid used in fortifying Asian instant noodles.
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Salimi, Khorshidi Ali. "Use of ultrasound to determine the effects of sheeting work input and barley β-glucan addition on mechanical properties of Asian wheat noodles." Journal of Texture Studies, 2014. http://hdl.handle.net/1993/31962.

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Empirical tests developed for an objective evaluation of noodle texture as well as sensory methods provide no information about the rheological parameters responsible for differences in the texture of Asian noodles. Therefore, there is a need for a technique to evaluate the rheological properties of Asian noodles that is fast, easy and inexpensive. Promising results from ultrasonic assessments of the rheological properties of wheat flour doughs and preliminary noodle studies were an encouragement to use ultrasound to address such need in this thesis. Using ultrasound at a relatively high frequency (1.4 MHz), the rheological properties of raw noodles made with three Canadian wheat varieties at various barley β-glucan (BBG) contents, sheeting work input levels and salt to kansui ratios (formulas) were evaluated. Conventional rheological, i.e., stress relaxation (SR) and uniaxial extension (Kieffer), measurements were employed for comparison purposes. The capability of ultrasound for evaluating the effects of BBG addition and sheeting work input on the rheological properties of raw wheat noodles of this study was confirmed. A greater sensitivity of ultrasound to microscopic changes in noodle dough structure, compared to SR and Kieffer tests, was reflected in differences between the results of ultrasound and those of the SR and Kieffer tests with respect to the influences of flour variety and formula on noodle rheology. Investigations of the density of raw noodles showed that air bubbles were present in the noodle dough matrix. A simple, fast and low-cost method, based on the measurement of noodle dough dimensions during the sheeting process, was proposed for a quick evaluation of noodle dough rheology. The results of the proposed method were in agreement with those of conventional rheological measurements on the effects of flour variety and sheeting work input on noodle texture. The time-dependent effect of kansui on noodle dough structure was confirmed by comparing the results of this new method with those of SR and Kieffer tests with respect to the effect of formula on noodle rheology. Further investigations are proposed to establish this method for quick assessment of Asian wheat noodle rheology.
February 2017
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Watson, Benedette. "Use of marker assisted selection for the introgression of quality traits from Australian into Chinese wheats." University of Southern Queensland, Faculty of Sciences, 2008. http://eprints.usq.edu.au/archive/00006290/.

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[Abstract]Quantitative Trait Loci (QTLs) for polyphenol oxidase and xanthophyll have a significant impact on variation in wheat flour for noodle colour and colour stability. QTLs from two Australian wheat cultivars, Sunco and Tasman, have been backcrossed into two Chinese wheat varieties, Chuanmai 22 and Mianyang 11, to assess marker predictability for these important traits in significantly different genetic backgrounds. The concept of Marker-Assisted-Selection (MAS) is being trialled in this study as a proposed method for wheat improvement. In this approach molecular markers are used in conjunction with backcross breeding methods to introgress specific characters into elite breeding materials, with the goal of improving the quality attributes of wheat for the Asian noodle market. After three single seed descent generations, the backcross populations generated allow four QTLs to be investigated. These include two for polyphenol oxidase (chromosome 2A and 2D) and two for xanthophyll (chromosome 3B and 7A). This research was successful in identifying microsatellite markers that are capable of predicting PPO activity levels and Xanthophyll content within the backcross populations. These microsatellites were validated as useful markers for these quality traits, as they have also found to be important in the Sunco x Tasman doubled haploid population. The combination of marker assisted selection and backcrossing has generated three lines that contain different combinations of the PPO activity and Xanthophyll content QTLs. These lines have been found to produce low levels of PPO activity and have a low Xanthophyll content. This improvement in flour colour and colour stability highlights the potential of marker assisted selection as a useful tool in wheat breeding.
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Martins, Nuno Miguel Ferreira. "A emergência da “Tigela de Massa” : as consequências não-intencionais dos acordos comerciais bilaterais na Ásia Oriental." Master's thesis, Instituto Superior de Economia e Gestão, 2017. http://hdl.handle.net/10400.5/14772.

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Mestrado em Desenvolvimento e Cooperação Internacional
O século XX e o início do século XXI marcaram uma mudança quase global no que toca a políticas comerciais, assistindo-se a uma mudança de paradigma com a passagem de um sistema protecionista para uma maior liberalização das trocas comerciais. Analisando esta mudança de paradigma destacam-se diferentes padrões de liberalização comercial, neste trabalho será analisado o modelo seguido pela Ásia Oriental centrado nos acordos comerciais bilaterais. A escolha deste modelo por parte dos países desta região é influenciada por um conjunto de acontecimentos nos quais se destaca a crise financeira de 1997/1998 e o falhanço das negociações de Doha no seio da Organização Mundial do Comércio (OMC). Apesar de este modelo ter permitido o desenvolvimento económico da região, que em sua parte é explicado pelo aumento das exportações, este acabou por criar o que se apelida de "Tigela de Massa". Esta "Tigela" surge da sobreposição de acordos e de regras de origem que aliados à grande interdependência criada pelo modelo de produção da região, e à inexistência de uma instituição política coerente que permita a resolução de conflitos acabam por fragilizar uma maior e melhor integração económica e comercial da Ásia Oriental.
The twentieth century and the beginning of the twenty-first century marked a global change in trade policies, witnessing a paradigm shift from a protectionist to a more liberalized trade system. There are different patterns of trade liberalization. This paper is mainly focused on the model of trade liberalization in East Asia, a model that focuses mainly on bilateral free trade agreements. The choice of this model by the region is influenced by a series of events, in particular the 1997/1998 financial crisis and the failure of the Doha negotiations within the World Trade Organization (WTO). Although this model has allowed the rapid economic development of the region, which in part is explained by the increase in exports, this ended up creating what is known as a "Noodle's Bowl". This "Bowl" arising from the overlapping of agreements and rules of origin and combined with the great interdependence created by the production model of the region, as well as the lack of a coherent political institution allowing the resolution of conflicts, has ended up causing a fragile economic integration and trade development in East Asia.
info:eu-repo/semantics/publishedVersion
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Bourre, Lindsay. "Incorporation of selected pulse flours into dried Asian white salted noodles." 2012. http://hdl.handle.net/1993/5225.

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This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two different particle sizes, and incorporated into noodles at 25, 30 and 35% with Canadian Western Red Spring wheat flour. Compositional and functional analysis was performed on all flours. Pulse type, blend level and flour particle size all had an effect on noodle quality as determined by instrumental and sensory methods. The addition of pulse flours improved the nutritional profile of the noodles by increasing fibre and protein content. Dried and cooked noodle colour, as well as optimal cooking times, were affected by the addition of pulse flours. Differences in firmness were observed using instrumental texture analysis but were not detected in sensory analysis, however the sensory panel did detect differences in other textural and flavour characteristics.
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Pipatsattayanuwong, Siriporn. "Instrumental and sensory texture profile analysis of Asian wheat noodles." Thesis, 1998. http://hdl.handle.net/1957/27246.

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Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate Asian wheat noodle texture. Nevertheless, a standardized method for performing TPA on these products has not been established. A series of studies were conducted to develop a testing method to best relate TPA results to sensory texture characteristics of Asian wheat noodles. First, the optimum TPA testing conditions (crosshead speed and degree of deformation) were determined for each noodle category (alkaline, instant fried, salted flat, and salted round), and were defined as the conditions which best related their results to the sensory data. Partial Least Squares (PLS2) was used to examine relationships between sensory first-chew characteristics (hardness, cohesiveness, springiness, denseness, starch between teeth, and toothpull) and TPA output (peak areas and heights). Response Surface Methodology determined the optimum TPA conditions (crosshead speed and % deformation) as follow: 1 mm/s and 85 % for alkaline, 1 mm/s and 70% for instant fried and salted round, and 5 mm/s and 65 % for salted flat noodles. Second, the effects of two sample cooking factors: noodle weights (20, 50, 100 g) and noodle to water ratios (1:10, 1:20) and three holding factors: media (with, without water), temperatures (25, 55 °C), and times (2, 15, 30 min), on the TPA results were investigated. Cooking factors did not significantly affect the TPA results but higher holding temperatures, the use of water as a holding media, and longer holding time significantly decreased most TPA parameters' values. Third, relationships between TPA and sensory first-chew parameters were examined for each noodle category. Predictive models of each sensory first-chew attribute were developed using linear and nonlinear (Fechner and Stevens) models, with single and multiple parameters. Hardness could be satisfactorily predicted by a single TPA parameter (area 1 or area 2), but other attributes required multiple parameters in the models to be satisfactorily predicted. Different model types were selected for each sensory attribute and noodle category. TPA peak area 1 and 2 were the best predictors for first-chew characteristics of cooked Asian wheat noodles.
Graduation date: 1998
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Janto, Mimi. "Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis." Thesis, 1997. http://hdl.handle.net/1957/27243.

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As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia. The major reason was that the United States was unable to supply Asian countries with quality wheat suitable for noodle production. To overcome the problem, the U.S. wheat industry needs to understand the specific quality requirements required for Asian noodles. Research on understanding sensory characteristics of Asian noodles was proposed to bridge the communication barrier regarding Asian noodle quality. Descriptive analysis was utilized for this study to provide sensory characteristics of noodles from different Asian countries. In the first study, four classes of U.S. wheat flour samples were evaluated for their ability to make high quality Taiwanese noodles. Taiwanese noodle industry representatives came to the United States and made 4 major types of their noodles using U.S. wheat flours; they evaluated them by employing both the Taiwanese industries' scoring system and modified descriptive analysis. The results of this study indicated that hard white wheat was suitable for making two types of Taiwanese noodles (dry and yee noodles), a blend of hard red winter and hard red spring wheat was suitable for wet noodles, and a blend of hard red winter and white wheat was suitable for fresh noodles. The second study was undertaken to better understand the texture profile of noodles from various Asian countries. Sensory texture characteristics of fresh noodles from Taiwan, Thailand, and Malaysia were identified. A total of 16 patent flour samples for Taiwan, and 18 straight grade flour samples each for Thailand and Malaysia, were milled from hard white wheat varieties and made into each Asian country's noodles. A texture profile of each country's noodles was developed by an Oregon State University descriptive panel while quality evaluation was performed by each countries' noodle experts. The results characterized the Taiwanese noodles as the smoothest, springiest, and highest in integrity of noodles; the Thai noodles were the hardest, most dense, cohesive noodles and also higher in starch between teeth and toothpull; and the Malaysian noodles were the softest, least dense, cohesive, and sticky noodles. The optimum protein to achieve specific texture quality for each country was identified.
Graduation date: 1998
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Diep, Sally. "The use of ultrasound to investigate Asian noodles: a comparison of methods." 2014. http://hdl.handle.net/1993/23521.

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This research investigates the properties of flours of different wheat varieties, belonging to the Canadian Western Red Spring (CWRS) and Canadian Prairie Spring Red (CPSR) wheat classes, for their suitability in making yellow alkaline noodles (YAN), a staple of Asian diets. Maximum cutting stress (MCS), Stress-Relaxation and Kieffer rig tests are traditional methods that were used to evaluate cooked YAN firmness. Ultrasound at 50 kHz was used to measure the rheological properties of raw YAN made from the various wheat classes/varieties. In general, higher protein CWRS wheat class flours produced firmer YAN, but some CPSR wheat varieties produced comparable if not firmer YAN despite being significantly lower in flour protein content. These differences were also evident from ultrasonic tests. My research demonstrates the suitability of Canadian wheat for YAN production as well as ultrasound’s ability to discriminate raw YAN rheological properties.
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Lagasse, Shelley Lynn. "Evaluation of hull-less barley flour and fiber-rich-fractions in Asian noodles." 2003. http://hdl.handle.net/1993/19946.

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Books on the topic "Asian noodles"

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Hou, Gary G., ed. Asian Noodles. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.

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Liley, Vicki. Noodles. Boston, Mass: Periplus Editions, 1998.

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Noodles Asian style. New York: Rizzoli International, 1996.

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Helen's Asian kitchen: Easy Asian noodles. Hoboken, N.J: John Wiley & Sons, 2010.

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Hou, Gary G. Asian noodles: Science, technology, and processing. Hoboken, N.J: John Wiley & Sons, 2010.

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Ya Zhou jing dian chao mian. Taibei Shi: Yang tao wen hua shi ye you xian gong si, 2003.

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Noodle. San Francisco: Soma, 1999.

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Simonds, Nina. Asian noodles: Deliciously simple dishes to twirl, slurp, and savor. New York: Hearst Books, 1997.

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Noodle fusion: Asian noodle dishes for Western kitchens. Freedom, Calif: Crossing Press, 2000.

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Barber, Kimiko. Easy noodles: Recipes from China, Japan, and Southeast Asia. London: Ryland Peters & Small, 2003.

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Book chapters on the topic "Asian noodles"

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He, Zhonghu, Xianchun Xia, and Yan Zhang. "Breeding Noodle Wheat in China." In Asian Noodles, 1–23. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch1.

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Fu, Bin Xiao, and Linda Malcolmson. "Sensory Evaluation of Noodles." In Asian Noodles, 251–60. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch10.

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Baik, Byung-Kee. "Effects of Flour Protein and Starch on Noodle Quality." In Asian Noodles, 261–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch11.

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Fuerst, E. Patrick, James V. Anderson, and Craig F. Morris. "Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement." In Asian Noodles, 285–312. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch12.

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Ross, Andrew S., and Graham B. Crosbie. "Effects of Flour Characteristics on Noodle Texture." In Asian Noodles, 313–29. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch13.

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Hou, Gary G., Syunsuke Otsubo, Verónica Jiménez Montaño, and Julio González. "Noodle Plant Setup and Resource Management." In Asian Noodles, 331–62. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch14.

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Kamolchote, Sumonrut, Toh Tian Seng, Julio González, and Gary G. Hou. "Quality Assurance Programs for Instant Noodle Production." In Asian Noodles, 363–92. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch15.

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Lu, Zhan-Hui, and Lilia S. Collado. "Rice and Starch-Based Noodles." In Asian Noodles, 393–431. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch16.

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Carter, Arron H., Carl A. Walker, and Kimberlee K. Kidwell. "Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread." In Asian Noodles, 25–55. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch2.

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Okusu, Hideki, Syunsuke Otsubo, and James Dexter. "Wheat Milling and Flour Quality Analysis for Noodles in Japan." In Asian Noodles, 57–73. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch3.

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Conference papers on the topic "Asian noodles"

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C Pronyk, S Cenkowski, W E Muir, and O M Lukow. "Effect of Dough Resting Time on the Textural Properties of Raw Asian Noodles." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.22952.

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Nugroho, Anton Priyo, Fajar Fandi Atmaja, Ilham Itsnanisa Ghilma, Yuli Andriansyah, and Siti Achiria. "The Impact of Halal Label and Social Support on Purchasing Behavior of Imported Instant Noodles." In 2nd Southeast Asian Academic Forum on Sustainable Development (SEA-AFSID 2018). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.210305.052.

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C Pronyk, S Cenkowski, W E Muir, O M Lukow, J Wyatt, and D Nicholson. "Effects of Dough Resting Time and Saturated Steam Pre-Treatment on the Textural Properties of Superheated Steam Processed Instant Asian Noodles." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.22955.

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Boonpichai, Atchara, and Piyarat Sirivongpaisal. "Rheological Properties of Purple Sweet Potato Flour and Its Application to Noodle Product." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009992203300334.

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Tangthanantorn, Jidapa, Santad Wichienchot, and Piyarat Sirivongpaisal. "Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009983303170321.

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Pramono, Eko, and Umi Hanifah. "Design of Automatic Dough Feeder Control System on Modified Cassava Flour-based Noodle Extrusion using Fuzzy Logic Controller." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009981903120316.

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