Processing technology of wheat flour noodle

Abstract Commercial processing technology of wheat flour noodles includes primary and secondary processing steps. The primary processing steps are similar for most Asian noodles, but the secondary processing steps vary and, therefore, create different types of noodle products. The primary processing steps comprise dough mixing, resting, sheeting, and compounding, thickness reduction, slitting, and cutting into noodle strands. The resultant fresh raw noodle strands can be further processed in the secondary processing unit to manufacture specific noodle styles for different market requirements, such as extended shelf life, convenience, taste, and other improved quality attributes. This chapter focuses on the commercial processing technology of nine major noodle types, the process control points, and finished noodle quality characteristics.