Essay About Wheat Flour And Asian Noodles

Wheat Flour Noodles
INTRODUCTIONWheat flour noodles are an important part in the diet of many Asians. Asian noodles are different from pasta products in ingredients used, the processes involved and their consumption patterns. 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 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.OBJECTIVETo learn preparation of yellow noodle, kuay teow and pumpkin noodlesTo determine the ingredient use for yellow noodle, kuay teow and pumpkin noodlesTo determine the sensory evaluation of different type of noodleEQUIPMENTNoodle maker machine, dough mixer, stove, analytical balance, top loading balance, container, strainer, scraper, spoon, vessel and ladle.INGREDIENTS FOR YELLOW NOODLEWheat flour (500 g), water (125 g), alkaline solution (10 g), salt (12.5 g), egg (one) and cooking oilPROCEDURE YELLOW NOODLE[pic 1]INGREDIENTS FOR KUAY TEOWRice flour (150 g), wheat flour (1 ½ tbsp), corn flour (2 tbsp), cold water (400 ml), cooking oil (1 tbsp) and salt (1/2 tbsp)PROCEDURE KUAY TEOW[pic 2]INGREDIENTS FOR PUMPKIN NOODLEPumpkin (160 g), wheat flour (400 g), salt (1/2 tbsp), egg (one), corn oil (1 tbsp) and tapioca flour (for dusting)PROCEDURE PUMPKIN NOODLE[pic 3]RESULTSATTRIBUTES12345ELASTICITY Very inelasticSlightly inelasticModerately elasticElasticVery elasticFIRMNESS Very infirmSlightly infirmModerately firmFirmVery firmSTICKINESS Very non-stickySlightly non-stickyModerately stickyStickyVery stickyMOUTH FEEL Very not mouth feelSlightly not mouth feelModerately mouth feelMouth feelVery mouth feelCOLOUR White Pale yellowYellow Yellowish orangeOrange AROMAVery dislikeSlightly dislikeModerately likeLike Very likeOVERALL ACCEPTABILITYVery not acceptableSlightly not acceptableModerately acceptableAcceptableVery acceptableTABLE 1: SENSORY EVALUATION INDICATORS