Wheat flour noodles are an important part in the diet of many Asians. It is believed that noodles originated in China as early as 5000 BC, then spread to other Asian countries. Today, the amount of flour used for noodle making in Asia accounts for about 40% of the total flour consumed. In recent years, Asian noodles have also become popular in many countries outside of Asia. This popularity is likely to increase.
Wheat flour is the main ingredient for making Asian noodles. About three parts of flour are usually mixed with one part of salt or alkaline salt solution to form a crumbly dough. The dough is compressed between a series of rolls to form a dough sheet. The gluten network is developed during the sheeting process, contributing to the noodle texture. The sheeted dough is then slit to produce noodles. The noodles are now ready for sale, or are further processed to prolong shelf life, to modify eating characteristics or to facilitate preparation by the consumer. In the preparation of instant fried noodles, the steaming process causes the starch to swell and gelatinize. The addition of alkaline salts (kan sui, a mixture of sodium and potassium carbonates) in some Chinese type noodles gives them a yellow color and a firmer, more elastic texture.
Zhengzhou Dongfang Naomu Food Machinery Co., Ltd. specializes in wheat flour product machine.
