ABSTRACT
To regain some sense of order after consideration of diversity, we will con sider in depth several key types of noodle and describe the quality attributes and processing inherent in their production. The Japanese form of white-salted noodles (udon) is perhaps the most intensively studied. They are white or creamy white in appearance and have a soft and elastic texture. The boiled forms of Japanese udon are the most popular types, which are either sold loose or packed in tightly sealed polyethylene pouches for extended shelf life. They are made from a mixture of flour (100 parts), water (32-35 parts), and salt (2-3 parts). The amount of salt added is based on the type of noodle (boiled or dried), climate, and consumer requirements. The criteria forjudging Japanese noodle quality are cooked noodle texture (eating quality), followed by color, taste, surface appearance, cooking loss, and noodle yield (Toyokawa et al., 1989a). The flour used is predominantly made from relatively soft wheat of low to medium protein level (8-10%), low flour ash content (0.36-0.40%), low damaged starch, and a good color grade (Nagao et al., 1977; Crosbie et al., 1990), giving the bright creamy tone and desirable texture to the noodles. The low protein level results in a less tough and lighter colored dough for noodle formation (Oh et al., 1985). Any discoloration, visible specks, or dull gray hue is considered to be of unacceptable quality. Extremely low protein content, ab normally weak gluten, and low amylograph viscosity cause problems in noodle manufacture and reduce the quality and acceptability of the final product (Nagao, 1995).
