Cereals processing technology

150 Cereals processing technology
internal noodle structure being formed. The spongy structure is the reason for
the rapid hydration and cooking of the instant noodle. However the limited
processing of the noodle before frying does not allow complete swelling of the
starch and as such instant noodle texture improves with boiling, to cause
complete gelatinization, over simple rehydration at a lower temperature. This is
due to the competition for water by both the gluten and the starch. Low protein,
high starch flours usually retain more frying oil than high protein flours with oil
levels in the final product ranging from 15–40 percent. The nature and content of
the oil plays a key role in determining the shelf-life of the instant noodle.
Problems due to oil rancidity are not uncommon in low-quality products.
7.6 Buckwheat noodles
7.6.1 Soba noodles of Japan
Buckwheat has the benefit of acting as a functional food in South East Asia. It is
incorporated in noodles as its starch characteristics are very similar to those of
wheat 46 while increasing dietary fiber. Buckwheat is gluten free with a stronger
and sweeter flavor. The fresh noodles have the benefit of being cooked quickly
(1–3 min) as compared to regular fresh wheat noodles. Japanese millers produce
five different types of buckwheat flour which are incorporated into the noodles.
Quality soba noodle shops in Japan insist on stone ground flour which
maximizes the sweet taste and fragrance 47 and use the highest quality
buckwheat. Mass production usually involves dried noodle types. Buckwheat
is indigenous to Japan, although a significant amount is now imported, with
regions specializing in their own unique noodle composition. High-quality
noodles are free of preservatives or additives.
Buckwheat noodles are usually a combination of 70 percent hard wheat flour,
30 percent buckwheat and 28 percent water. Salt is not used because of the low
water content and to avoid changing the flavor of the noodle. 5 They have a
number of nutritional benefits; high lysine content, elevated fiber and vitamin B
complex. 47 Attempts to increase buckwheat noodle shelf-life have been
extremely limited due to high enzyme activity and rapid flavor deterioration.
They are usually consumed on the same day of their manufacture to preserve their
optimum flavor. Buckwheat noodles are one of the most common fully cooked
noodles available although cooking time varies from 7–20 min. 2 Flour quality is
not as critical as the boiling reduces problems caused by pigments and enzymes.
7.6.2 Naengmyon noodles of Korea
Naengmyon noodles are very popular during the summer months and represent
approximately 3.5 percent of the Korean noodle market. 48 Their formulation
requires a minimum of 5 percent buckwheat. Unlike the Japanese soba noodle,
naengmyon noodles are extruded, contain salt and optionally potato starch. They
have a dark brown to black color, slightly greyish, and a very rubbery texture.