ABSTRACT
No o d l e s represent a dominant usage of wheat flour in much of Asia. Many Asian countries, including China, are rapidly growing wheat importers. Exporting nations are increasingly interested in the quality requirements for wheat flour destined for use in noodles. Food scientists are interested in devel oping new, high-quality, convenient forms of noodles, often developed from traditional formulations and processing methods. A basic understanding of noodles requires an overview of their diversity, an in-depth look at the scien tific basis for quality in a few key types, and some guidelines for testing methods and criteria that may aid in product development.
