Cereals processing technology

Asian noodle processing 147
Fig. 7.7 Lamination step in alkaline noodle production using compound rollers.
cottage type production tends to immerse the noodles, in a batch mode, for a
longer cooking time before removal and immersion in cool water. Automated
conveyor systems tend to cook for only 30–40 sec before rinsing with a series of
sprayers arranged in tandem. The cooking water is constantly monitored and
fresh water added to remove the buildup of cooking loss materials such as
starch, protein and the alkaline salts. The rate of noodle introduction into the
cooking water in an automated system significantly affects the accumulation of
these undesirable cooking loss materials. The quality of the final product can be
degraded significantly by excessive material in the cooking water. Noodle
surface breakdown is enhanced by elevated pH and ionic strength. A series of
fans suspended above the conveyor belt cool and help remove water off the
surface of the noodles before lightly coating them with palm or sometimes
peanut oil. The finished product has a 50–60 percent moisture content. The
noodles are then packaged in plastic bags or containers by weight and normally
consumed within 24 h of production. Quick boiling or frying is the normal