INSTANT NOODLES

Timeline History of Noodles

2011-11-23T02:09:00.000-08:00

The whole history of noodles is one of innovation over the centuries. Noodles were gradually adopted by other cultures around the world.
5000 B.C.
Wheat flour, believed to originate in the Middle East, serves as the basis of the first “noodles.”

4000 BC
Noodles have been a staple in the Chinese diet.

200 BC
Handmade noodles were well established by the time of Han Dynasty (206 BC- 220 AD).

25
Migration of noodles proceeded quickly throughout southeast Asia, arriving in Japan.

300
The Chinese form whole grain paste into various noodle-like products.

500-600
Amidst numerous cultural exchanges, China shares Buddhism and the art of noodle-making with Japan. Buckwheat noodles become a staple of the Japanese tea ceremony.

1138
Arab geographer, Idrisi, travels to Sicily and writes about “triyah,” a food resembling threads and produced in large quantities.

1400
Marco Polo, the great Venetian adventurer, introduced the Chinese staple dish to Italy upon returning from his travels in the Far East.

1700
The very first spaghetti is produced in Napoli, Italy.

1800
Japanese specialty shops create noodles, similar to those eaten today, but requiring considerable preparation time and effort.
Durum pasta had become street food in Naples, and common in much of Italy.

1958
Nissin company first developed instant noodle. Chicken ramen was introduced in Japan.

1970
Ramen have been a staple in college diets, when Nissan brought them to the United States.

It is believed that noodles originated from China as early as 5000 BC, then spread to other Asian countries. Today, about 40% of the flour consumed in Asia is for Noodle manufacture. In recent years, noodles have also become very popular outside Asia and this popularity is likely to increase.

The relationship between noodles and pasta also goes back more than 700 years. It is believed that in the late 13th century, Marco Polo traveled to China and brought noodles back to Italy to add to his country's repertoire of pasta.
Timeline History of Noodles

Kansui for noodles

2011-10-16T01:15:00.001-07:00

Kansui is an alkaline salt used for processing of noodle. The high pH associated with alkaline salt in the formula promotes fresh noodle darkening during storage through autooxidation of phenolics.

Alkaline noodles contain kansui will raise dough pH to 9-11.5. Numerous combinations of alkaline salt, including sodium and potassium carbonates, bicarbonates and phosphates and sodium hydroxide are used, depending on regional preference.

The concentrations of kansui and the ratio of sodium to potassium carbonate vary.

The alkaline salt composition has a significant effect on noodle color, whereas concentration has a significant impact on noodle texture.

Kansui provides the noodles with distinctive elasticity. Inclusion of alkaline salt in noodles formulas also imparts a characteristics aroma and flavor and a yellow color.

Alkaline salt also toughen noodle dough and affect the pasting characteristics of starch.

Oriental noodles which is consumed in large amounts in China, Japan, Korea, Malaysia, Taiwan, Singapore, Hong Kong and Philippines may be broadly divided in two classes
*The Japanese white salted noodle
*The Cantonese yellow alkaline noodle

The first class is made from wheat flour, water and table salt, whereas the second class, the Cantonese noodle is made by replacing table salt with a mixture of sodium and potassium carbonates, often referred to as ‘kansui’.
Kansui for noodles

Flavor for instant noodle

2011-09-11T17:56:00.000-07:00

Instant noodles have become synonymous with convenience foods, and consumers have come to expect a certain consistency in the product, both in flavor and texture.

One of the key components for the success of these instant noodles is the spice seasonings that provide a consistent flavor balance.

Spice seasonings are defined as blends of salt, herbs and/or spices used to enhance or improve the flavor of food.

Momofoku Ando the founder of Nissin, the Top Ramen and the ubiquitous Cup Noodle first invented chicken flavored instant ramen in 1958.

Normally supermarkets stock a large range of instant noodles. Some include a flavor sachet. They can be added to a quick stir fry after cooking as directed in the pack. This is a great way to add variety to people’s diet.

These packets of flavor save the consumer time and effort. They are inexpensive and can make great meals in minutes. The sachet flavor everything from salad dressings to vegetables and the noodles and seasonings can also be put together for great one dish meals.

The great thing about flavored instant noodles is the consumer can go by adding olive oil and herbs combination enhances the flavor instead of hiding it.
Flavor for instant noodle

Ravioli

2011-07-11T08:07:00.001-07:00

Ravioli, cavettelli, cannoli, and many other types of filled pasta are well known and widely offered.

Ravioli are little nuggets of filling surround by a layer of thin pasta. Culturally accepted as Italian, almost every nation in the world has a variation.

One means of classifying these products is as
1. Pieces filled before cooking
2. Pieces filled after cooking
Ravioli is typical of the first class and ziti of the second. Practically all the filled varieties were originally made in the home by hand shaping methods, but specialized equipment is now available for quality production of several of the more popular items.

Ravioli is a pillow shaped piece of pasta formed of two layers of dough surrounding a deposit, of beef meat, mozzarella or vegetable filling.

When making stuffed pasta, think like Italian if the filling is complex in flavor, the sauce should be simple and of the sauces is complex in flavor, stick with a simple filling.

The most common forms of ravioli are rectangular or circular sheets wrapped around a meat or cheeses based filling.

In fact, the word ravioli comes from ‘ravvolgere’ the Italian verb ‘to wrap’. In the last entry ravioli made use of meat left over from festive meals.

Ravioli come in a wide variety of shapes and fillings. Efferent shapes of ravioli can be created by using the different pasta cutters which are available.
Ravioli

Twisted goods

2011-06-12T08:42:00.001-07:00

Spaghetti and vermicelli are sometime sold as ‘biscuits or ‘skeins’, i.e. twisted clumps, which are dried on trays.

These twisted products were formerly made by cutting a handful of vermicelli or spaghetti in 8 or 10 inch length and putting this products in a tray for drying.

In Europe, ‘nidis’ are popular. These noodles arranged in a shape somewhat like a bird’s nest, The noodles are extruded in a cluster and hang down into a hollow metal cylinder.

When the noodle is cut off near the die, the air jet whirls it into desired form, which is then dropped onto a drying tray.
Twisted goods

Noodle in Indonesia

2011-04-13T02:42:00.000-07:00

Noodle are a universal favorite in Indonesia which the Indonesians have enthusiastically adopted from the Chinese.

In Indonesia the noodle generally come dried in packets, like ramen. Both fresh and dried noodles should be blanched in boiling water before cooking to rinse and revive them.

Egg noodles or bakmi in Indonesia made from wheat flour and eggs and yellow in color, these noodles are sold in round ‘cakes,’ which need to be shaken loose before cooking.

In consumer branded products the instant noodle segment is the largest contributor with a capacity of 15 bn packs per year. Consumption of instant noodles in Indonesia increases at a rate of 12.38% per year.

Indomie, Sarimi, SuperMi, and Mie are all leading brand of instant noodles in Indonesia.

Pioneered under the brand name Indomie, even for the numerous other instant noodle brands now available. Indomie is a product of an Indonesian multinational, Indofood Makmur Jaya is sold nationwide in each and every supermarket and neighborhood shop. It is also exported to many Asian countries, European and American destination.

The importance of noodles in Indonesian diet is significant. Currently, an average of 50% of the total wheat flour consumption in Indonesia in the form of noodles.
Noodle in Indonesia

Carbohydrate in Pasta

2011-02-13T18:21:00.000-08:00

Pasta is an excellent source of carbohydrate. As pasta is made from flour it is high in starch which makes it a carbohydrate food.

Human get energy from carbohydrate and pasta is particularly healthy source.

If we eat a large plate of pasta at lunch, most of us will hardly be able to stay awake at 3.30 pm.

The carbohydrates in the past have triggered a rapid release of insulin into bloodstream, which drives blood glucose levels down.

We are sleepy because of a significant drop in brain function that resulted form a diminished supply of blood glucose.

Carbohydrate are made solely of rings of carbon, oxygen and hydrogen. The number and structure of the rings determine the type of carbohydrate.

Simple carbohydrates contain one or two rings, and complex carbohydrate contain many. And pasta is a concentrated source of complex carbohydrate.
Carbohydrate in Pasta

Protein in Noodle

2010-08-29T20:04:00.001-07:00

Protein in Noodle
Wheat flour protein content, as in other wheat-based products, has a major influence on mixing and sheeting properties as well as on noodle appearance surface smoothness, cooking time, fat intake (in instant fried noodles), and textural properties.

Qualitative effects of protein on noodle processing and product quality have received less attention by cereal chemist and are less well known than the role of protein content.

Considering the fact that protein content of wheat largely depends on environmental conditions while protein quality is mostly determined by genotype background and that wheat flour with a narrow range of protein content is used by manufacturers for the production of the specific types of noodles, protein quality is what wheat breeders pay attention to for the development of what gives rose to variations in processing and product quality of noodles.

However, comparatively little is known about the protein quality of wheat desirable for making noodles, nor has a guideline for selecting and developing noodle wheat varies been established.

In addition to protein content, the protein quality of flour, as expressed by sodium dodecyl sulfate sedimentation volume, mixograph subunits score, has a large influence on processing and textural properties of Asian noodle.

Cooking Quality of Pasta

2010-07-21T02:42:00.000-07:00

Cooking Quality of Pasta
Pasta products, as sold, could be described as ‘uncooked’, ‘partially cooked’, or fully cooked’, depending on the degree of which the protein is denatured and the starch gelatinized.

Traditionally, pasta products are prepared in an uncooked state, because dry, uncooked pasta can be stored at room temperature for long period while maintaining its highly glutinous properties.

Particle size of semolina is an important characteristics: it is recommended that at least 90% of the particles should fall between 150 um and 340 um in size.

Particles larger than 340 um impeded the activity of enzymes in the dough. Good quality of the pasta may be defined as the ability of the proteins to form an insoluble network capable of entrapping swollen and gelatinized starch granules, and is thus related to the composition of the protein.

In uncooked pasta, the protein is largely undenatured, and most of the starch is ungelatinized. The processing conditions of dough moisture content an extrusion temperature were carefully controlled to prevent protein denaturation and starch gelatinization.
Cooking Quality of Pasta

Spaghetti Processing

2010-06-15T19:20:00.000-07:00

Spaghetti Processing
Before the 1800s, pasta was made by hand. The first mechanical devices for pasta manufacturing were invented in the 1800s.

Around 1850, the first hand-operated pasta press was built.

By early 1900s, mixers, kneaders, hydraulic piston type extrusion presses and drying cabinets were available for batch manufacturing of pasta.

In 1933, the first continuous single screw using low temperature drying profiles that mimicked open air drying conditions typical of the region around Naples, Italy.

It required 18 to 20 hours to dry pasta when using a low temperature drying profile. High temperature drying (60 to 80 degree C) of pasta was introduced in 1974 and ultra high temperature (80 to 100 degree C) drying was introduced in the late 1980s.

Drying at high or ultrahigh temperatures has reduced drying time of long goods (e.g., spaghetti) to about 10 and 6 hours, respectively.

Today, pasta manufacturing is totally automated with pasta presses capable of producing spaghetti at 3,5000 kg/h and macaroni at 8,000 kg/h.
Spaghetti Processing

Lipids role in Determining Spaghetti Cooking Quality

2010-05-14T01:24:00.000-07:00

Lipids role in Determining Spaghetti Cooking Quality
Lipids, although a minor constituent of pasts, appear to influence the physical properties of cooked spaghetti.

In one study on the changes in lipids during processing of pasta products, found that lipids were less emendable to extraction in the pasta product than semolina.

Such result suggested that lipids undergo chemical changes and/or complexation as a result of the mechanical action of the screw on the semolina dough during extrusion.

Subsequently there was a report that about 90% of the free lipids in semolina became bound during processing and more particularly, during the drying process.

Another study indicated that the lipids found to exert marked influence on spaghetti cooking quality were monoglycerides.

They not only improved tolerance to overcooking but also reduced surface stickiness. The ability of monoglycerides to form water insoluble complexes with amylase is thought to result in this reduced stickiness.

Unsaturated monoglycerides, for example, glycerol monolinolein and glycerol monoolein, are more effective in forming complexes with amylose at lower temperature (30-40 degree C) than at higher temperature (60 degree C).

Monoglycerides with saturated fatty acids, on the other hand, are very effective in complexing amylose in amylose solution at the higher temperature of 60 degree C.

Therefore, of complex formation can be assumed to follow similar temperature dependence in dough, the temperature at which dough development occurs during processing may be the deciding factor as to the effect of various lipids on the coking quality of pasta.
Lipids role in Determining Spaghetti Cooking Quality

Bologna Style

2010-04-19T16:54:00.000-07:00

Bologna Style
Many manufacturer especially those catering principally to the Italian trade make what is called “Bologna style.”

This category of products includes such fancy shapes as bow ties.

These items are formed out of a dough sheet made either continuously or by the batch process.

In the latter case, the dough strip may be wound around a wooden roller for convenient storage and handling prior to feeding into the forming machine.

The press folder is equipped with the devices for sheeting to thickness punching and stamping the shapes and collection of scrap.
Bologna Style

History of Noodles II

2010-03-24T16:26:00.000-07:00

History of Noodles II
The art of noodlemaking developed further in the Tang dynasty (618-907) AD) when the noodles were first cut into long strips.

The age-old custom od eating noodles to signify long life is believed to have originated in this era.
During the period of the Song Dynasty (960-1179 AD) the variety of different styles of noodles gradually increased local tastes were developed and a great variety of popular noodles dishes inclusion of meat and vegetables came into being.

The technique of making dried noodles was learned in the Yuan Dynasty (1271-1368 AD) and in the Ming Dynasty (1368-1644 AD) noodles were given the name of mian, and since then have continued until the present.

With increased travel and trade and widespread Chinese migration and emigration, noodles were taken across the country and gradually gained popularity in other countries.

Noodles spread from China to Korea, Japan, Thailand, Malaysia, Indonesia, Singapore, the Philippines, Burma and Vietnam with the many Chinese traders, seafarers and emigrants who moved into these areas.

The similarities of some of the generic words for noodles (mian, mein or mi – China. men – Japan, mie (Indonesia, and mee – Thailand, Malaysia, Singapore), support this common origin.

In Japan. Udon noodle were created in the 15th century and most of the types of noodles today were available by the 16th century.
History of Noodles II

History of Noodles I

2010-03-17T16:23:00.001-07:00

History of Noodles I
Noodles are strips or strands cut from a sheet of dough made of flour, water and either common salt or a mixture of alkaline salts.

They are one of the main staple foods consumed in East and Southeast Asian countries, representing up to 40% of total flour consumption.

It is believed that noodles originated in the north of China as early as 5000 BC, but their essential modern day form has developed over the last 2000 years.

Present day noodles were a unique contribution by the Han Dynasty (206 B to 220 AD) to Chinese culinary art.

The development of noodle foods in the Han period seemingly can be explained by the fact that techniques for large scale flour milling were introduced to China from the West during the latter part of the earlier Han Dynasty as a result of the Han expansion.

Han ingenuity in experimenting with such common food materials, combined with the willingness to incorporate technology from other cultures, led to the emergence of an eventually dominant new product in Chinese culinary history.

The writer Shu Hsi in the Western Jin Dynasty (late third and early fourth centuries) noted that the various kinds of noodles “were mainly the invention of the common people, whole some of the cooking methods come from foreign lands.”
History of Noodles I

Noodle Kugel

2010-02-27T15:57:00.000-08:00

Noodle Kugel
During the progressive era, many Jewish people immigrated to the United States from Europe. Kugel comes from German word that has come to mean a baked casserole or pudding.

In Yiddish kugel means and refers generically to dishes made variously with noodles, bread, rice and potatoes.

Noodle kugel is a type of pudding made with noodles that is served with the main course or as dessert. Quite often, it is made with raisins or apples.

In Jewish-American families with roots in Eastern Europe, particularly in Russia, Poland, Lithuania and Romania, no Jewish meal – from brunch to midnight snack to wedding banquet – is complete without a big heavy painful of noodle kugel.

In practice, though, they are often served alongside meat dishes, even though they are sweet. Certain other Eastern Europe kugels, like Czech Noodle and Apple Soufflé and Hungarian Cheese-Noodle Dessert are reserved exclusively for dessert.

In keeping with the kosher separation of meat and diary products there are dairy and nondairy kugels.

When served with meat dishes, they’re made with eggs, chicken or goose fat (not butter), sugar and raisins and candied fruit or fresh fruits, such as apples and pears.

Dairy versions include butter, cottage cheese and/or sour cream.
Noodle Kugel

What is rice noodles

2010-02-14T17:51:00.000-08:00

What is rice noodles
In China, rice noodle is called mi fen and in Japan, harusame. There is some difference between the two. Mi fen is made from rice only; harusame may be made from mung bean or rice or a mixture of these.

In China, Japan, and other Asiatic countries, rice noodles are consumed in the form of soups or snack foods.

The rice noodle soups are usually prepared from mi fen, water, meat, or chicken, green vegetables, soy sauce and fresh Chinese onion for an attractive aroma.

The product is highly attractive in sensory quality because of the special texture aroma and taste.

In Taiwan, mi fen has been manufactured from glutinous rice. The product can be easily reconstituted in hot water with the addition of some meat or vegetables before serving.

The raw material for making quick coking mi fen is nonglutinous rice flour and water. The product is highly elastic and sticky after cooking with water. The use nonglutinous rice enables easy extrusion of the dough.

The conventional processing method limited to sun drying. There are a few exceptions using using drying or infrared drying methods. The products made by sun drying are less desirable than those made by hot air drying and infrared light drying.
What is rice noodles

Making Noodles

2010-01-25T02:09:00.000-08:00

Making Noodles
Three significant classes of noodles:
- Japanese form of white salted noodles (udon)
- Cantonese style yellow alkaline noodles
- Instant noodles

Many other regional or local types of noodles can be shown to be variants of these with varying formulation, wheat quality demands, and expected texture and color outcomes.

In particular, salted noodles other than Japanese udon, such as in China, usually have a very different texture and require wheat flour with stronger dough and possibly lower swelling starch.

Starch and protein are the keys to wheat flour quality for noodles.

Noodles generally contain salt (NaCl) and/or an alkaline additive (often a mixture of sodium and potassium carbonate).

The interaction of starch and protein with these components is important.

Understanding how to measure and assess starch and protein quality is essential for any applied research in noodles.

China is far biggest producer and consumer of wheat in the world. China is also increasingly becoming a major importer of wheat.

In Asia, as disposable incomes rise, there is an increase in wheat consumption at the expense of diminishing rice consumption.

Whatever the outcome of China’s efforts to increase production, global trade in wheat is set to increase and prices may be expected to rise in the medium to long term.

Many tropical countries are also large consumers of wheat products but have essentially no domestic production, such as the Philippines, Malaysia, Indonesia and Singapore.

Although there is significant wheat production in Japan, the agricultural sector is not competitive on price, and Japan has long been a major wheat importer.

Thus, Asia seems certain to dominate a fast increasing global trade in wheat well into the future.

Major exporters such as the United States, Canada, and Australia will be exporting into increasingly quality conscious markets.

Scientists and technologists of these countries are fully aware of this significant shift in the market development and realize that quality selection will increasingly be focused on Asian end uses such as noodles and steamed bread.
Making Noodles

Manufacture of Rice based Asian Noodles

2010-01-13T08:27:00.000-08:00

Manufacture of Rice based Asian Noodles
For decades there have been products on the market that are made from materials other than wheat or rice, but are included in the Asian (oriental) noodle category.

One of the most fascinating Asian (oriental) noodles made from materials other than wheat or rice are mung bean threads, sometimes called cellophane or transparent noodles by Westerners.

This product has the unique property of being transparent like clear cellophane after it is cooked.

The best mung bean threads can stay in their original shape and remain intact for about 2 days after being cooked and kept in the soup.

This is because of their unique starch gelling properties, which also provide very good al dente properties.

True (pure) mung bean threads are made from mung bean only. However, the products today on the market may contain mung bean and other starch materials like broad beans and other starches.

The bottlenecks of making true mung beans threads include the intensive labor required and liquid waste disposal.

The liquid waste is fairly rich in nutrients as it contains all the vitamins, minerals and proteins in the mung bean.

In the past, this waste was used as animal feed.

Attempts have also been made to recover the protein from this liquid waste.

Because of these problems, it is understandable that material other than mung beans, improvements in technology are being considered.

Korean sweet potato vermicelli (“dang myun”) is a product similar to mung bean threads with transparency after it is cooked.

However, the vermicelli is colorless, but kind of light brownish green.

It also has very good al dente properties. Japanese “harusame” is also a similar starch noodle product as it is made also made from starches from potato, sweet potato, rice or mung bean.
Manufacture of Rice based Asian Noodles

Die Cleaning and Storage

2009-12-12T17:18:00.000-08:00

Die Cleaning and Storage
Some dies can be used to make more than one pasta product, but most are suitable for only a single shape.

This means that all pasta manufacturers must keep several dies on hand for use on a much smaller number of extruders.

It is not unusual to routinely make as many as 20 or 30 different pasta varieties in a plant that has only 2 to 3 large presses.

Consequently, the conditions or cleaning and storing dies must given careful attention.

Dies cleaning is one of the most sanitary operations in the pasta plant.

A relatively dry dough is forced into the holes in the die under pressure of approximately 1,000 psi.

When the press is shut down, the die cavity remains filled with a hard impacted material that is very difficult to remove.

Allowing the dough to dry in the small channels will create a blockage which could require drastic action to dislodge.

These considerations dictate the prompt and complete removal of all particles of dough from the doe as soon as production with that die is halted.

Cleaning of the die poses several problems. Because of the restricted access only a small part of the dough remaining in the doe is exposed to any cleaning solution or utensil that might be used.

Use of hard probes or wire brushes must be avoided because they can easily damage the dies.

The usual procedure is to remove the die from the press as soon as possible after production is interrupted and place it in a bath containing water that is continually moving and kept fresh.
Die Cleaning and Storage

Wheat Asian Noodles

2009-11-13T06:23:00.000-08:00

Wheat Asian Noodles
Noodles represent a dominant usage of wheat flour in much of Asia.

Many Asian countries, including China, are rapidly growing wheat importers.

Exporting nations are increasingly interested in the quality requirements for wheat flour destined for use in noodles.

Foods scientists are interested in developing new, high quality, convenient forms of noodles, often developed from traditional formulations and processing methods.

A basic understanding of noodles requires an overview of their diversity, an in depth look at the scientific basis for quality in a few key types an some guidelines for testing methods and criteria that may aid in product development.

There are a few key points that should be emphasized regarding Asian noodles.

Asian wheat noodles are made from common wheat flour (hexaploid wheat Triticum aestivum, bread wheat), not from the durum wheat flour used for European type pasta.

Asian noodles are sheeted and cut from slow moisture dough, not extruded like European pasta.

In Asian noodles the key criteria for quality are texture and color.

Textural requirements are specific for different types of noodles and according to regional preferences.

Discoloration of noodles toward gray is a major negative.

In many cases the right color – the right white or yellow is essential.

The basic types of wheat or wheat composite noodles represent for main types:
*White salted, consisting of flour, water, and common salt and typified by the Japanese udon noodles

*Yellow alkaline noodles, consisting of flour, water and alkali and typified by Cantonese yellow noodles.

*Composite flour noodles where wheat flour is mixed with other starch based material such as buckwheat flour and typified by the Japanese soba noodles

*Instant noodles, where noodle is steamed (for starch gelatinization, i.e. cooking) and fried (for drying) and can be rapidly rehydrated before consumption, typified by the common instant ramen packaged noodles.

Starch noodles are prepared by mixing purified starch with some pre-gelatinized starch as a binder, mixing to a “dough” and extruding into boiling water.
Wheat Asian Noodles

Processing of Yellow Alkaline Noodles

2009-10-24T23:39:00.001-07:00

Processing of Yellow Alkaline Noodles
Yellow alkaline noodles are essentially made from flour (100 parts), water (32 – 35 parts), and a solution of alkaline salts known as kansui or lye water (1 part).

These salts are usually a mixture of sodium and potassium carbonates (typically 9:1) or sodium hydroxide in some cases.

The alkaline salts confer a unique flavor and texture to the noodles and are responsible to the noodles are responsible for imparting the typical yellow color by detaching the flavones from starch and allowing their natural color to manifest.

Flours from hard wheat, with protein content in the range of 10-12%, with mellow gluten quality, is recommended for fresh alkaline noodle.

The desired textural characteristics are a bright, even light yellow appearance; free of any darkening or discoloration; a firm clean bite; a chewy and elastic texture with some degree of springiness; and a satisfactory al dente reaction on biting.

The basic procedure for making alkaline noodles is similar to that of white salted noodles, and lab scale method is described here below:

The ingredients (300 g flour, 96 ml water, Na2CO3 - 2.7 g and K2CO3 -0.3 g) are mixed in a mixer for 1 min at slow speed, 1 min at fast speed m and then for 3 min at slow speed.

The crumbly dough is sheeted between steel rollers, 2.75 mm apart, in a Ohtake noodle machine.

The dough sheet is folded and passed between the rollers twice and then allowed to lie at rest for 30 min in a plastic bag.

The single sheet of dough is then passed between the rollers, with the clearance successively reduced to 2.5, 2.0 and 1.5 mm.

After standing for 3 h at 25 degree C, the noodles are placed in wire mesh and cooled in boiling water until the uncooked core has just disappeared ( about 5 min); the cooked noodles are used for sensory testing.
Processing of Yellow Alkaline Noodles

Noodle Production

2009-09-28T10:23:00.000-07:00

Noodle Production
Noodle production methods differ somewhat from the procedures used for either macaroni products. The problems involved in proportioning and adding the eggs.

The principal difference in manufacturing, however, is that noodles are made as a flat product, and can be cut from a sheet of dough.

A few manufacturers extrude noodles through a die in much the same manner as other short cut products are made, that is, each strand is the width of one noodle.

The majority of producer, however make use of continuous processing equipment which forms a sheet of dough about 20 inches wide and from 0.070 to 0.125 inch in thickness.

This sheet of dough is fed into cutter consisting of calibrating rolls which reduce it to the required final thickness, then to cutting rolls which sever the sheet lengthwise to the required width, and finally to cutters which divide the strands into pieces of the required length.

The rest of the basic manufacturing operations for noodles are very much the same as those for macaroni.

In the old method the ingredient s are combined and blended in a mixer for 10 to 15 minutes before the mixture is dumped into a kneader, or gramola, where the dough is compacted. At the end of this operation, the procedure differs somewhat in that the chunks of dough are fed into a machine called a “dough brake.”

Large slabs of dough are fed back and forth through rollers which are moved closer and closer together, in steps, gradually reducing the thickness of the dough sheet.

When a specified thickness has been reached, the dough is would on a spindle for later feeding to the cutter.
Noodle Production

Pasta Processed from Low Test Weight Wheat

2009-09-10T16:33:00.000-07:00

Pasta Processed from Low Test Weight Wheat
Test weight (lb/bu or kg/hL) is an important quality trait of wheat as it can effect numerical grade designation and milling performance.

There was a report in the relationship of durum wheat test weight to spaghetti quality.

It was found that test weight had a highly significant effect on durum wheat quality when considered in the absence of environmental damage.

As test weight decreased, durum wheat milling potential declined because of the combined effects of lower semolina yield, higher semolina ash, and duller semolina color.

They found that semolina ash and semolina color were affected by environmental growing conditions, and that low test weight resulted in improved spaghetti cooked firmness and resilience because of a strong negative relationship between test weight and wheat protein.
Pasta Processed from Low Test Weight Wheat

History of Maggi Noodles

2009-08-26T08:43:00.000-07:00

History of Maggi Noodles
Maggi is a Nestle brand of instant noodles, soups stocks, bullion, sauces a and seasoning.

The original company came into existence in 1872 in Switzerland, when Julius Maggi took over his father’s mill. At that time during industrial revolution in Switzerland created factory jobs for women, who were therefore left with very little time to prepare meals.

Due to this growing problem Swiss Public Welfare Society asked Julius Maggi to create a vegetable food product that would be quick to prepare and easy to digest.

It was the first to bring protein rich legume meal to the market, which was followed by ready made soup based on legume meal in 1886.

In 1863, Julius Maggi developed a formula to add taste to meals, which later paved the way for Maggi and other easy to make food products. Apart from two minute noodles Maggi also offers a range of product.

However in India it was launched in 1980s by Nestle group of companies. Maggie had merged with Nestle family in 1947.

Today, Maggi is particularly well known in India, New Zealand, Australia, Malaysia, Pakistan, Nigeria, the Philippine and Singapore for its instant Maggi noodles. (Maggi mee).
History of Maggi Noodles

Pasta Technology - Die construction

2009-07-22T00:54:00.000-07:00

Pasta Technology - Die construction
The basic operation in the manufacture of any kind of pasta is extrusion.

The dough is prepared by the mixer, kneaded by the auger from the mixer to the die chamber, and the force through a die under high pressure.

Dies perform the function of forming the dough into characteristic, familiar shapes.

They are made in both circular and rectangular form, depending on whether they are to be used in oppresses for producing short goods or in an automatic spreader for long goods.

Dies are often made of bronze but stainless steel and other alloys have also been employed.

Combinations of material can be used, as when s stainless steel frame is fitted with brass inserts which can be removed and replaced.

The simplest form of pasta is the familiar spaghetti which is a solid round strand of dough.

On the inlet side of the die the hole is about 0.19 inch in diameter, although slightly different diameters may be employed by different manufacturers.

As the channel proceeds toward the exit orifice, it tapers down to about the diameter of the spaghetti and this diameter is maintained for short distance called the gauging thickness.

Tubular forms, such as macaroni, require a pin in the center of the die. The pin is anchored by two or more wings or extensions near inlet end.

The stream of dough is, of course separated by these extensions, but quickly merges together after it passes them and continues along the channel.

Curved elbow macaroni is formed by drilling one side of the die hole deeper than the other so that the dough will flow faster on that side – there is less friction because the channel is wider for part of its course.

In large elbow macaroni with thick pins, a notch can be cut into the pin to cause the dough to flow faster. Products with wavy edges can be made by allowing the dough to flow more rapidly at the wavy edge.

The extrusion rate through a die hole in a bronze die is normally about one inch per second.

Extrusion rates can be increased and the product made smoother and yellower by putting Teflon inserts into die so that the final extrusion surface is made of this very smooth and low friction material.

Teflon does have come into wide use in marketing regions where products are packaged in transparent film and must therefore have optimum visual quality. Bronze dies are used in area where the pasta is packaged in opaque containers such as cardboard boxes.

It is generally believed that bronze dies yield pasta that cooks in a more satisfactory manner.

Water penetrates more slowly into the Teflon-extruded product and there is a tendency for the surface to become soft before the interior has been thoroughly cooked.
Pasta Technology - Die construction

Pasta Processed from Sprout Damaged Grain

2009-06-14T05:51:00.000-07:00

Pasta Processed from Sprout Damaged Grain
Germination (sprouting) of grain before harvesting can be a problem when rain and cool weather prevent or slow down normal harvesting operations.

Pasta manufacturers are particularly sensitive to using semolina milled from sprouted durum wheat in their pasta processing operations since it can affect end product quality.

Several studies have been conducted of the problems of sprouting terms of pasta quality.

Some general conclusions from those studies indicate that test weight, kernel distribution, protein content, milling performance, pasta color, and cooking quality were not adversely affected by increasing sprout damage.

The only major adverse effect appeared to be higher semolina speck counts and spaghetti shelf stability.

It was noted that sprout damage levels of 4.0% or higher (Falling Numbers of 120 or less) resulted in pasta products having high potential for checking and cracking in storage.

Commercial manufacturers of spaghetti are concerned not only with the problems mentioned above but also with the tendency of spaghetti processed from sprout-damage grain to stretch and fall off the rods during drying.

Because of such concerns a number of US pasta manufacturers will not process pasta form semolina with Falling Numbers less than 300.

Result indicate that pasta can be processed utilizing semolina with Falling Numbers of 250 without any apparent problems, so commercial manufacturer’s use of semolina with values of 350 and higher provided a large margin of safety.
Pasta Processed from Sprout Damaged Grain

Pasta Processing –Dies

2009-05-21T19:40:00.001-07:00

Pasta Processing –Dies
In the ultimate analysis, it is the die which establishes the distinctive character of the product. Not only the appearance, but the texture of the cooked food and the way it interacts with the sauces and flings are functions of the shape and dimensions of the pasta.

Die makers have demonstrated an enormous amount of ingenuity in shaping the orifices, inserts and channels so as to make hundreds, of not thousands of different products by this basically very simple method.

Some problems do exist. The dies and inserts must be machined to very close tolerances of the shape and thicknesses of products emerging from every orifice are to be uniform.

If the die wears unevenly, and most do, the characteristic shape will subtly alter through a period of weeks or months of use.

Small pieces of grit or hard dough hanging up in a die channel will completely alter the shape of the product emerging from that orifice.
Pasta Processing –Dies

Manufacture of Fresh Asian Wheat and Rice Based Noodles

2009-04-16T18:06:00.000-07:00

Manufacture of Fresh Asian Wheat and Rice Based Noodles
Considerable amounts of fresh Asian (oriental) noodles are produced for retail market, restaurant trade, and a household.

Wong Ton Mien is one of the alkaline wheat based noodles produced for a fresh retail markets common in Taiwan.

Similar products are also produced elsewhere.

The production steps are similar to production of dry white-slated noodles, with basic mixing, sheeting, rolling, and cutting steps.

It should be noted that a differently shaped product called “pian er mien” (sheeted mien) is produced by similar procedures with or without alkaline salts; instead of cutting the dough sheets into thin stripes, the sheets are cut into about 1 inch squares.

Also, the fresh Won Ton Mien can be dried into dry Won Ton Mien, like other wheat-based “mien.”

Fresh oily wheat based “mien” are unique, in that oil is added to the cooked “mien” or “fen” to provided a special mouth feel and al dente.

They are common in southern China and southeastern Asian countries.

The oily, alkaline wheat based “mien” are sometimes called Hokkien-type noodles. The procedures of preparing the raw “mien” are essentially the same as other alkaline wheat based “mien.”

They are then boiled once or twice, or steamed until they are completely cooked before coating with oil and food coloring.

Another oily product is the Cantonese oily rice based “ho-fen” (rice stripes).

It is produced first by preparing a rice slurry from rice flour, followed by steamed a thin layer of the slurry on an oil coated stainless tray or bamboo sheet.

The gelatinized “fen” is then folded into layered slabs followed by cutting of the slabs into stripes.

These noodles are much thicker and broader than the Chinese “hand-cut mien” or Japanese “udon.”

Oily rice based “ho-fen” is very soft and smooth in texture.

The granular size of rice flour used has a definite effect on the quality of the final product, as the difference in granular size can be detected easily.

The original “ho fen” as made with wet-milled rice flour with a very fine texture. However, it is much more costly to make, and has the liquid waste disposal problem similar to dry rice noodles.
Manufacture of Fresh Asian Wheat and Rice Based Noodles

Rice Based Dry Asian (Oriental) Noodles

2009-03-25T04:23:00.000-07:00

Rice Based Dry Asian (Oriental) Noodles
Rice noodles (“mi fen” or rice stick) are a deviation of Asian (oriental) wheat-based noodles in that rice is the basic structural component.

In addition, traditional procedures for the production of rice noodles involve the wet-milling of rice to remove the soluble constituents in the rice kernel, and the gelatinization of the rice starch.

This process is tedious, and involves the problem of liquid waste proposal, even though it is not high in biological oxygen demand.

A modified procedure is to use rice flour directly instead of the wet-milled rice flour, thus avoiding the liquid waste proposal problem.

It should be noted that dry milled rice flour is not the same as the wet milled rice flour, and the quality of the final product is not expected to be the same.

It is generally believed that wet milled rice flour has a smoother texture after gelatinization.

Consumers should be aware that that in the recent years, some manufacturers have begun to use corn starch or other starched partially or completely instead of rice flour to make similar products, and still call them “rice stick.” They have similar properties, but are not as good as the original noodles (rice stick).
Rice Based Dry Asian (Oriental) Noodles

Packaging for Pasta

2009-02-24T18:13:00.001-08:00

Packaging for Pasta
There are thousands of different sizes, shapes and types of packages in which pasta products may be sold.

However, they all perform the same basic functions, such as keeping the product free from contamination, protecting it from damage during shipment and storage, and displaying the product favorably and with customer appeal.

Cellophane is used primarily for packaging noodles. It provides clarity as well as insect and moisture proof protection.

Low density polyethylene bags and other types of flexible films are often used for packaging pasta products.

These offer the same protection but may not have the clarity of cellophane. They also have the disadvantage of being difficult to stack on supermarket shelves.

Many U.S pasta manufacturers prefer to package their products in cardboard boxes since they are easy to stack and provide good physical protection for the product, and advertising is easier to print and read on boxes than on plastic containers.

Modified atmosphere packaging (MAP) methods are now being used to package fresh pasta products, which are typically marketed in retail refrigerated case and are at some risk of microbial contamination.

The aim of MAP is to change the atmosphere encompassing the food product, and thereby minimize oxidative enzymatic and organoleptic changes and to retarded microbial growth.
Packaging for Pasta

Eggs in Noodle Manufacturing

2009-02-02T02:07:00.001-08:00

Eggs in Noodle Manufacturing
In the manufacturing of noodles, egg yolks are first combined with water in a mixing tank. Most often, an attempt is made to combine just the correct amount of yolks with water so that the resultant mixture fed to the press will provide the right dough consistency and the correct amount of egg solids to give the correct solids content in the finished product.

This results in a rather difficult feeding problem, especially where the flow is regulated by a valve or orifice. The normal practice is to use a constant head tank having a standpipe which discharges through a line fitted with a valve to control the rate of feed.

This valve is subject to a buildup of sediment from the egg solids and therefore, some noodle manufacturers have substituted a constant displacement piston pump which assures a constant volumetric feed of the egg water mix.

Even though the egg solids in noodles constitute mainly 5.5% of the total solids in the finished product, they cost about as much as the flour sometimes more, sometimes less.

Consequently, even a small deviation from the correct rate of feed rates of eggs, can result in a substantial difference in the cost of the finished product.

Including less than the standard amount can lead to costly and embarrassing actions by regulatory agencies of the Federal government.
Eggs in Noodle Manufacturing

Japan’s the most Influential Invention

2009-01-10T19:53:00.000-08:00

Japan’s the most Influential Invention
Ramen is Japanese word for lo mein (Chinese boiled noodles). Momofuku Ando first introduced his instant chicken ramen in 1958 which had flavoring already infused in the noodles. A the time, at a price of 10 cents per packet, the product cost six times the price of a bowl of fresh ramen.

Ando preserved and ultimately succeeded, even though at took nearly half a century for the world to come around. China consumes 17.8 billion packets, while the figures for Indonesia, Japan, South Korea and the USA respectively are: 9.9 billion, 5.35 billion, 3.64 billion and 3 billion.

Ando’s Nissin Food Products has perfected a process to preserve cooked noodles. Fresh ramen is steamed, molded into blocks, dried, cooled and packaged. He improved flavor by packaging powdered soup mix separately from the brick of wavy noodles.

No longer limited to mild variations, ramen now comes in a variety of hot and spicy flavors.

The global noodle king produces more than four billion packs and cups a year and control 40 percents of the Japanese market and 10 percent of the world market. Nissin operates twenty-five plants in eight countries and uses shrimp from India and cabbage form China.

To conquer the world, Nissin has adapted its products to the peculiarities of foreign market. Shorter noodles are offered to accommodate forks rather than chopsticks.

The latest news said that Nissin spend 300 million dollars on entering Russian markets. He planned to buy around a one third in Russia’s LLC Mareven Food Central, which control 41 percent of Russia’s instant noodle market.
Japan’s the most Influential Invention

Asian Noodle

2008-12-27T01:19:00.001-08:00

Asian Noodle
The term “Asian noodle” is used very broadly to describe mostly noodle like product mainly in Eastern, Southeastern or Pacific Asian countries using common wheat flour, rice, (or rice flour or other starch materials) as the main structural ingredient.

Even though the terms “noodles” and “pasta” are often used interchangeably, they are technically different. The common wheat based “Asian or oriental noodles” differ from the Western style pasta that uses durum wheat flour as the main structural ingredient.

Asian noodles vary considerably in size appearance (color and shape), ingredients, chemical properties and methods of manufacturing.

It is generally believed that noodles originated in China several thousand years ago, and the present day form of noodle was developed at least two thousand years ago.

In the Chinese language, the term “mien (mian)” is used to describe noodle type products (with a few exceptions in shape) made from common wheat flour (main structural ingredient). In fact, the Chinese character for noodles has “mia (wheat)” in its side as part of its character structure.
Asian Noodle

Japanese Noodle

2008-12-19T06:16:00.000-08:00

Japanese Noodle
During the heat summer, Japanese noodles wonderfully refreshing when serve floating in a bowl of ice water and accompanied by a chilled dipping sauce. In winter, noodles are commonly served in hot, shoyu-season broth. Whether in soups or salads, sautéed with vegetables, baked or topped who the sauce, noodles are always delicious.

Although there are many varieties within each type, there are two main categories of Japanese noodles: those made from buckwheat (soba) and those made from wheat (udon and somen). Because buckwheat requires cooler, drier growing conditions, the thin brownish gray soba noodle is mostly popular in northern Japan. Natural foods stores and Asian markets offer a wide variety of soba noodles.

One hundred percent buckwheat soba is a hearty, delicious, wheat free noodle that comes in salt free and salted varieties. Most soba noodles are made from 40 to 80 percent buckwheat flour, with the reminder being unbleached white flour. Ito soba, which contains 40 percent buckwheat flour, is a thin, delicate, noodle that cooks quickly and easily absorbs the flavor of broths, sauces or seasonings.

Udon is a thick, chewy, beige wheat noodle that resembles linguine and is favored in Kyoto and southern Japan. The varieties sold in natural foods stores are made from 100 percent whole wheat flour, or a combination of whole wheat and unbleached white flour.

One hundred percent whole wheat udon is a sturdy noodle with a robust whole wheat flavor and textured appearance. For a noodle that will readily absorb the flavors of broths, sauces and seasonings, use lighter, smoother udons – typically those made with some unbleached white flour. Brown rice udon, a combination of brown rice and wheat flour, is not a traditional Japanese food, but rather was developed especially for the natural foods market.

Though Japanese noodles are well suited to a variety of cooking styles and preparations, it is important to choose the right noodle for the dish to be prepared. For example, while soba and udon are excellent choices for stir-fried noodles, thin, delicate varieties of soba, such as ito and cha soba, are not recommend for frying, and 100 percent soba is also a poor choice. Somen, a thin wheat noodle is too delicate for frying.
Japanese Noodle

What is Pasta?

2008-12-05T19:46:00.000-08:00

What is Pasta?
Pasta is a generic term used in reference to the whole range of products commonly known as spaghetti, macaroni, and noodles. Italians, who are the largest consumers of pasta products in the world, call this product ‘pasta alimentare’.

Production and consumption of the various pasta products, which number approximately 150 in the United States , including spaghetti and macaroni; short cut products such as elbows, shells, and noodles; and such specialty products as bow ties, rigatoni, lasagna, etc.

In the CFR (U.S Code of Federal Regulations) macaroni products are defined as a class of food, each of which is prepared by drying units of dough from semolina, durum flour, farina, flour or any combination of two or more of these, with water and with or without one or more of optional ingredients specified in the CFR.

Italy is generally regarded as the home of pasta products. They appear to have been first developed in Sicily and later in Japan. Certainly Italy is the country which pasta products are most readily identified. Pasta products, as we know them, were first made in Italy over 800 years ago. In the fifteenth century, Italians learned how to make noodles from the Germans, who had previously learned the process in their travels to Asia. In Germany, this product is called Nudeln, and it is still the more popular type of pasta consumed in that country.
What is Pasta?

Is Pasta Healthy Or Fattening?

2008-11-15T08:00:00.000-08:00

Is Pasta Healthy Or Fattening?
Many people who are trying to lose weight wonder is pasta healthy or fattening? Pasta, like many foods high in carbohydrates, often gets a bad reputation for being fattening; however, this does not have to be true.

Carbohydrates, though recently made out to be villains, are actually necessary to keep your body and mind running smoothly. When carbohydrates are broken down they provide a major source of glucose. Glucose is the primary source of energy for your body and the only source of energy for your brain. Many people who have tried to stick to very low-carb diets have suffered from low energy and bad moods. I know I would be in a bad mood if I never got to eat my favorite pastas!

Consuming too many carbohydrates can be fattening, but pasta itself is not fattening; cooked pasta has only about 200 calories per cup. Where you really get into trouble is with your pasta sauce. Pasta sauces that contain high calorie fatty meats, creams, cheese and other fattening ingredients can really make a pasta dish fattening. Tomato pasta sauces are usually not very fattening at all! Americans also have a tendency to eat too much pasta - portion control is important when controlling calories. Italians traditionally serve pasta as a side dish or as one course of a multi-course meal; not in the large mounds that are so common in the United States.

Along with being fattening, pasta has been criticized for being a simple carbohydrates and lumped into the same category as cake, pastries and white bread. The problem with all of these simple carbohydrates is that they spike your blood sugar resulting in excess insulin being secreted which encourages weight gain and a subsequent energy crash. Simple carbohydrates have a high Glycemic Index (GI) which is a number used to measure how quickly the body's blood sugar level rises after the ingestion of a food. The good news is that Pasta has a GI of 41, which is similar to pears and lower than many types of bread. And one easy way to lower the GI of pasta is to cook it like the Italians - "al dente".

Most pasta today is made from semolina flour obtained from durum wheat. This creates a firm dough which in turn also lowers the GI, while also providing a good source of nutrition. Homemade and dried pasta contain plenty of B vitamins, folic acid and iron. It's low in sodium and, despite a prevalent myth, pasta is not high in cholesterol even though it is usually made with eggs. It was once thought that egg consumption needed to be drastically reduced due to their high cholesterol content, but subsequent research has shown eggs are quite healthy in moderation and greatly contribute to the health benefits of pasta. For those on a strict diet, however, pasta can be made without eggs, while the flour and olive oil content still make this pasta healthy.

Another option is to use dried pasta. This pasta usually does not contain eggs or oil but is made from 100% semolina flour and is quite firm when cooked. The firmness of this pasta helps lower the GI index to less than bread, potatoes and white rice while still providing vitamin B, fiber and iron. Dried pasta can be stored up to 3 years, but be sure not to store your pasta in glass containers as the sunlight depletes the vitamin B.

Is Pasta healthy in other ways too?
Yes, homemade pasta can be quite healthy. It is not difficult to learn how to make pasta and homemade Pasta can be made even more nutritious with the inclusion of whole wheat flour, spinach, garlic and herbs that add to the vitamin, mineral and fiber content of the pasta. Fiber is another nutrient often lost in modern diets, but fiber is necessary for digestive health, hormonal balance and the prevention of certain types of cancers.

There are many easy pasta recipes which make this nutritious food very convenient for modern busy cooks as well. When trying to eat healthier, you don't have to wonder "is pasta healthy" since there are many ways to prepare pasta that are. So go ahead and enjoy your pasta without guilt, just remember to go easy on the fattening meats and sauces and enjoy your pasta in moderation!
Is Pasta Healthy Or Fattening?

About author:
Joy Harrison is an experienced home cook and cooking instructor. She loves to find easy ways to prepare great home cooked meals in today's busy world. To learn about homemade pasta and easy, delicious ways to prepare it visit her site at http://www.italian-cooking-made-easy.com
Article Source: http://EzineArticles.com/?expert=Joy_Harrison

Processing of Instant Noodles

2008-10-30T20:47:00.000-07:00

Processing of Instant Noodles
Instant noodles can be produced either by boiling and drying or by steaming and frying. Fried instant noodles have literally exploded in popularity since the mid 1970s. Instant noodles have become the most popular form of noodle in Japan. The product is popular because it is convenient and can be stored for several months. There are two common forms:

Square or round noodles blocks, which are sold in bags or packet

Cup noodles, which are sold in cups.

The noodles are accompanied by a soup base (in sachet), which is separately packaged.

The term instant is a little misleading because the product must be cooked or reheated prior to consumption. The noodle blocks sold in bags usually are cooked in boiling water for three to four minutes prior to serving. The cup noodles are marketed as a convenient snack food and are ready for eating one to three minutes after pouring hot water into the cup. The cup noodle strands usually are thinner and less densely packed than noodle block to facilitate rapid hydration.

The formulation of fried noodle includes salt (1.5 – 2%), and usually a small amount of alkaline salt (about 10% of salt), although some high quality products are produced without alkaline. After pressing through the cutter, the noodle dough is continually fed into traveling net conveyor that moves slowly than the cutting rolls above it. The speed differential between the noodle strands and the net conveyor imparts a wave to the strands. The waving procedure improves strand separation and makes steaming more efficient. The wave noodle strands proceeds through a steam tunnel, where they are steamed at 150 – 250 kPa for varying lengths of time (100 – 240 seconds), depending on noodle quality. Following steaming, starch gelatinization is about 80% complete. The steamed immediately cooled by fans and extended to separate the strands. The noodles are then cut to a predetermine length, folded back to form a double layer and placed in individually in square basket for noodle blocks or round baskets for cup noodles. The noodles baskets travel to a tunnels fryer where they are immerse in hot oil and deep fried at 140 – 150 degree C for about 1 – 1.5 minutes.

Palm oil is the most popular oil for instant noodles. In the frying process, excess water is removed, oil is incorporated into the noodles, and more starch gelatinization occurs. Then noodles come out of the fryer at over 140 degree C. The noodles are drained and cooled immediately to room temperature by passing through a cooling tunnel to prevent oil oxidation. The final product has an average oil content of 20% (range about 18 – 26%) and a moisture content of less than 10%. In the final stage of processing, the cooled noodles and the accompanying soup base packet are automatically packaged into a bag or cup.
Processing of Instant Noodles

Macaroni, Spaghetti and Noodles

2008-10-15T03:11:00.000-07:00

Macaroni, Spaghetti and Noodles
Macaroni products, alimentary pastes, and pasta are more or less synonymous terms describing a broad category of food products which includes such as familiar items of commerce as spaghetti, macaroni, vermicelli, linguini and noodles. Most of these products can be described as hard, brittle pieces, formed in many different shapes by extruding, cutting, and drying tough dough made of semolina or farina mixed with water. There are many deviations from this simple definition however, and it is the versatility of form and composition which has made such as a simple product so widely accepted among nearly all elements of the population.

Macaroni products are very easy for the consumer to prepare for the table, but the finished dishes are capable of almost infinite variations, two features which contribute greatly to pasta’s popularity. The inherent blandness of macaroni products makes them compatible with many kinds of adjuncts enabling pasta to be used as the basis of hundreds of different dishes which appear to the ultimate consumer to be quite different, in that respect resembling rice, bread, tortilla and potatoes.

Spaghetti, macaroni, and hundreds of other forms of pasta are made entirely, or almost entirely of durum semolina. Small amounts of nutritional enrichments may be added, but these do not materially affect either the organoleptic qualities or processing properties of the material. Water is added as a processing aid in the extrusion step, but it is removed later by drying, except in the relatively small amount of pasta sold as fresh products.

Noodles, in their various forms, require the use of egg ingredients in specified amounts but, in most other respects, they closely resemble regular pasta. The consumer can also find specialty pastas containing ingredients such as spinach and tomatoes, but these varieties are certainly a minor factor in the market. In summation, it can be said that the characteristics of pasta as purchased by the consumer depend almost entirely on the qualities contributed by durum semolina as modified by the processing treatments it has undergone.
Macaroni, Spaghetti and Noodles

Rice Noodle Processing

2008-09-16T19:14:00.000-07:00

Rice Noodle Processing
Rice noodles are widely consumed in China, Japan and Southeast Asia countries since ancient times. The raw material for rice noodle is nonglutinous rice, which is highly elastic and sticky. The use of nonglutinous rice enables easy extrusion of the dough. Like noodles, this rice should not stick together or break. The yield from the rice is about 95%.

The conventional processing method is limited largely to sun drying. There are exceptions using hot-air drying.

Rice noodles in Japan are sometimes called harusame. In China, the noodle made from mung bean or starch other than rice is called fung-Shu (or tong-fun). The differences between these two kinds of noodles are the raw materials and also tong sun is more transparent. The Chinese noodle after extrusion should be frozen and then dried. It can also be cooked for a longer time without becoming pasty.

Instant rice noodles are a specialty developed in Taiwan. The processing method for instant rice noodles is almost identical to that for the conventional rice noodles, except that instant noodles can be easily reconstituted in hot water in just a few minutes. To attain the quick reconstitution characteristic, the steamed rice should be dried at a high temperature to prevent the gelatinous starch from reverting to raw starch. Normally, hot air at a temperature of 80 degree C is used for drying, but some plants are using frying instead of hot-air drying in a tunnel drier.

Nonglutinous rice (preferably 92% milled rice) is soaked in water for 2- 4 hr, ground and mashed into a rice paste, which is then pressed to force out the excess water. This product is steam for 80 min, then kneaded and shaped into a column from which raw rice noodle is extruded. The raw rice noodle is steamed for 30 min, dipped into high temperature higher than 80 degree C. The final product (instant rice noodle) is then cooled and packaged.
Rice Noodle Processing

Homemade Noodles

2008-09-02T23:18:00.000-07:00

Homemade Noodles
People who belong to the younger generation may question why those in the older generation go to the trouble of making their own noodle, when they may be obtained for reasonable price at most supermarkets. The answer is that making homemade noodles allows the cook to incorporate ingredients as desired, within the limits of good culinary practices.

Basic Ingredients
Commercial pasta production generally utilize a dough containing about 70% solids and 30% water, which is a good general guideline for the maximum amount of liquid needed for a given amount of meal or flour. This works out to one egg per cup of sifted flour.

High Protein Noodles
The quantity and quality of protein in noodles may be increased considerably by the addition of certain ingredients. For example, the substitutions of defatted soy flour for only one-eighth of the wheat flour raises the quantity of protein by about 40%, and makes the protein quality almost equal to that of animal protein. It is best not to add nonfat dry milk, because this ingredient weakens dough. Professional pasta makers get around this problem by adding carrageenan to strengthen the dough.

Seasoning and Spices for Noodle Doughs
These should be added as fine, dry powder, because larger particle may weaken the noodles. Some typical seasonings that might be used are basil, bay leaf, garlic, onion, oregano, sage and thyme.

Vegetable Ingredients
Purees made from deeply colored vegetables add considerable color to noodles. However, only limited amounts of purees can be use without adding excessive water. It might be wise to experiment first by adding small amounts of food purees such as beets, carrots, creamed spinach, green beans, beans, sweet potato, and tomato soup. However ration of egg to flour would have to be reduced in order to allow for the water in the puree.
Homemade Noodles

About noodle

2008-08-10T10:43:00.000-07:00

About noodle
A Noodle is a delicious dish and also it is an item of fast food. Noodles were invented 4000 years ago in China. Mainly Noodles are made from Wheat, Millets etc. Wheat & Millets are high contents of carbohydrates, proteins etc therefore Noodles also high contents of carbohydrates, proteins & other nutrients. Noodles are made faster in cheap rate. This shows that eating Noodles is a cheap and good for Health also. The native dishes derived from Malaysia and Indonesia take full advantage of vegetables.

Rice noodles are noodles that are made from rice. Their principal ingredients are rice flour and water. Rice noodles are most commonly used in the cuisines of East and Southeast Asia, and are available fresh, frozen, or dried, in various shapes and thicknesses. This is a good salad for a hot day.
About noodle

Making Pasta

2008-07-20T16:45:00.000-07:00

Making Pasta
Pasta is made from the hardest of wheats (durum) and has a higher protein and gluten content that other wheats, giving it the capability of producing a very stiff dough. Pasta has two main ingredients: water and either flour or semolina. Semolina is the choice for commercial pasta makers for it has large chunks of protein and little starch. A dough made from it requires less water than flours, and pasta dough contains only about 25% water as compared to about 40% in bread dough.

In pasta making, after the dough is made, it is extruded into various shapes. The gluten matrix of semolina is stronger than that of flours and can with stand the pressure of dried to about 10% moisture. This process is sensitive and requires much care to assure the timing and temperature are perfect to dry thoroughly but on the surface and the escaping inner moisture will cause cracking when it is added to pasta to produce egg noodles. The main purpose for the addition of eggs is for color and flavor.
Making Pasta

A Healthier Whole Wheat Pasta

2008-06-28T22:09:00.000-07:00

A Healthier Whole Wheat Pasta
Whole-wheat pasta is generally known to be better for you because whole-wheat pasta contains the entire grain seed. Whole-wheat pasta contains vitamins, minerals and fiber, some of which are lost in the refining process when pasta is made from refined and processed flour.

The reason
The main reason that so many people prefer processed pasta, to whole-wheat pasta, is that the processed pasta has a slightly different taste and texture than the whole-wheat variety, and many people have become accustomed to processed pasta. It is true that whole grain pasta is better for you, and offers health benefits that you won't find in processed pasta.

Whole-wheat pasta is brown and has a stronger taste than the pasta that most people are accustomed to eating. It comes in many different shapes and sizes. Some people say the differences take some getting used to while others notice very little difference.

Nutrition of whole-wheat pasta
Whole-wheat pasta is not only higher in natural nutrients but it also contains more fiber. In addition, whole-wheat pastas tend to have a lower glycemic index. What this means is that it will not raise your insulin level. This is very important if you are a diabetic or attempting to lose weight.

Though people have grown accustomed to the mellow taste and texture of refined pasta, whole-wheat pasta is higher in protein, and tends to be more filling, so you eat less. It becomes lighter as it cooks and can be quite delicious when served with flavorful sauces. It is a common misconception that pasta is a very fattening food. Pasta is not necessarily fattening as it is made from grain, which is a naturally low fat food.

It is the sauce that you put on the pasta that adds the calories to the meal. If you want to eat pasta but keep your calorie count low, you could eat whole-wheat pasta topped with a low calorie sauce.

Today whole wheat pasta
As a result of new technology, today's whole-wheat pasta has improved in the past few years to be even more palatable with better texture. Some of today's whole-wheat pasta is very tasty when cooked correctly and complimented with the right sauces. Dieticians and doctors will usually tell you that whole-wheat pasta is your best choice for health. You will get far more nutrition and fewer calories that you will with refined pasta.

By choosing whole grain pasta, you can put your favorite Italian dishes back on the menu without sacrificing your health.
A Healthier Whole Wheat Pasta
Article Source: http://EzineArticles.com
By Jessica Ackerman

What are Shirataki Noodles?

2008-05-19T07:14:00.000-07:00

What are Shirataki Noodles?
Shirataki noodles are made from the tubers of an Asian plant (Amorphophallus konjac) called a konjac plant. The tubers are dried and ground to make flour which is then used to make noodles. This plant grows in subtropical and tropical parts of eastern Asia. It is a yam-like tuber known as "Devil's Tongue."

The word shirataki means "white waterfall," alluding to the appearance of these noodles. The noodles have a gelatinous consistency and have no real flavor.

Traditional shirataki noodles have zero net carbohydrates, zero calories, no gluten, and are useful for those on low-carbohydrate diets. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber called glucomannan.

What is glucomannan?
Glucomannan is a water-soluble dietary fiber made from the roots of the Asian Konjac plant. Glucomannan makes up the majority of substance in shirataki noodles. When glucomannan combines with water, it can swell to up to 17 times its original volume. When eaten, it swells in the digestive tract forming a gel-like mass, which is believed to promote a sense of fullness and keep food in the stomach longer.

It may work in other ways, such as reducing the amount of insulin produced after a meal.

Studies have found that glucomannan supplements may promote weight loss, presumably by reducing hunger. Dietary fiber helps decrease blood cholesterol levels. Blood cholesterol levels below 200 mg/dl have been associated with a reduced risk of coronary heart disease. Fiber also may help regulate blood sugar, possibly through a delay in stomach emptying.

A small study found that glucomannan may increase the amount of beneficial bacteria, such as lactobacillus acidophilus, in the intestines.

What are Shirataki Noodles?

What is flour?

2008-04-25T21:45:00.000-07:00

What is flour?
The following types of wheat are classified based primarily on color, hardness of the kernel, and time of year the wheat is planted.

*Hard red winter
*Soft red winter
*Hard red spring
*Hard white
*Soft white
*Durum

Generally, flours that are milled from hard wheat have high quality gluten and are considered strong.

Due to the difference in quality among many types of wheat, millers typically blend flours to achieve a consistent product time after time. Readily available to most home bakers, all purpose flour is actually a blend of hard and soft wheat flours.

Regardless of the type of wheat, milling the endosperm of wheat berries or kernels yields white flour. This process also removes so much natural nutrients and vitamins that subsequent enrichment can never completely replace them. Therefore, enriched white bread is by no means nutritionally equal to whole wheat bread.

In addition, "wheat bread" on the label does not mean that it is made from whole wheat flour. It is just to distinguish the bread from those made from other types of grains.

Breads made from whole wheat flour should normally have "whole" or "100 percent whole" before the term "wheat bread". Compared to whole wheat flour, white flour

*Has a longer shelf life.
*Contains more gluten proteins per weight
*Is more digestible

To produce whole wheat flour, the entire wheat kernels that include the fibrous bran, nutritious and fatty embryo or germ, and the starchy endosperm are ground uniformly.

Although whole wheat flour and graham flour are often used interchangeably, there is a minor physical difference. In the milling of graham flour, the outermost part of the wheat berries(bran) is not as finely ground as the germ and endosperm.

Finally, all flours tend to lose moisture during storage. Moisture content also varies by brands and seasons. Therefore, as home bakers of breads, cakes, and cookies, we may sometimes need to adjust the amount of flour used in a particular recipe. This is to maintain desirable flour to liquid ratio.
What is flour?
Source: ezinearticles.com

History of Ramen

2008-03-10T18:02:00.000-07:00

Ramen is a Japanese food serve in broth. It served in a meat-based broth, and uses toppings such as sliced pork, seaweed, green onion and sometimes corn.

According to historian, noodles originated from China over 4000 years ago and reached the Japanese culture much later on. In fact, we had to wait up to 19th century, in the Meiji period, for ramen to become widely known in Japan. Salt ramen originated in Hokkaido in the Taisho era. The Japanese dish was originally called “Lamen”, but will be later referred to as “Ramen”, since there is no distinction between the 'L' and 'R' sounds in the Japanese language and it was a more popular way to express the word.

After the Second World War came an intense food shortage in Japan, a turning point in the history of noodles. Ramen were perfect and greatly helped Japan, they were cheap and a great source of needed calories. This due to cheap flour imported from United States. A bit later, in 1958, Momofuku Ando, founder and chairman of Nissin Foods, invented the instant noodles, which are a lot closer to what the people eat today. It named the greatest “made in Japan” invention of the 20th century. In 1970, Nissin Foods introduced the ramen to the United States. In 1972, ramen was produced in United States. 4000 years after the origin of the first noodles, ramen are known worldwide and are part of over 85 billions meals every year. Today, ramen are everywhere in Japan and across the world, and each province has it unique flavor and closely-guarded secret ingredient.

Variety of noodles

2007-12-20T05:36:00.000-08:00

The people of China, Italy and the Middle East have all claimed to have originated this phenomenally popular, string-like food, but it appears that science may have answered the question once and for all.

Noodles are to Asia what pasta is to Italy; the basis of many regional dishes for centuries. There are hundreds of Asian noodle varieties in all manner of shapes, colors, flavors and textures. Noodles are supposed to be served long and uncut, the length of the noodle symbolizing longevity. Noodles are classified as fresh or dried and their preparation varies significantly depending on the type of starch used to produce them.

Varieties Dried mung bean vermicelli noodles are sometimes called cellophane, glass or jelly noodles, and are made from the starch of mung beans. They have more of a slippery texture than rice vermicelli and are best used in coconut-based soups or salads. They come bundled together, so use kitchen scissors to separate the dry noodles. Soften in a bowl of boiling water for a few minutes for salads or add directly to soups.

Fresh rice noodles, made from ground rice and water, are sold in various thicknesses. Use the thin noodles in soups, the thick noodles in stir-fries and the sheets cut to size. They are best bought fresh off the shelf in Asian grocery stores and used within seven days. Rinse briefly in warm water to separate. Cook for only a few minutes to heat through. Do not refrigerate or purchase these from the fridge section, as they will be impossible to separate.

Dried rice stick noodles are also called pad Thai noodles. These thin, flat translucent noodles are made from ground rice and water. Soak in boiling water until almost tender or 'al dente', drain, then add to stir-fries or soups. These noodles absorb flavors well.

Dried rice vermicelli noodles are almost hair like. These delicate thin noodles are used in soups, salads and stir-fries. Rinse or soak in cold water until soft. Drain. Add to the dish a few minutes before serving to heat through.

Fresh hokkien noodles are wheat noodles enriched with egg and sold fresh or in vacuum-sealed packages in the fridge section of the supermarket. Hokkien vary in thickness from very thin spaghetti (best for soups or salads) to thick fettuccine (ideal for stir-fries). As they are wheat based, they need to be placed into boiling water until just soft before being added to the dish. They are perfect for stir-fries because they don't break easily.

Chow mein noodles are sold fresh or dried. Like hokkien, they are wheat-based and egg-enriched; however they resemble long strands of very thin spaghetti. Place in a bowl and cover with boiling water. Drain immediately to prevent over-cooking then add to stir-fries at the last minute.

Dried egg noodles are virtually dried hokkien noodles. Cook in boiling water until just tender. These noodles are best used in soups or wet dishes because they have a tendency to break when stir-fried.

Instant Noodles

2007-10-20T22:25:00.000-07:00

Instant Noodles are probably one of the greatest inventions of all times. The strange thing is that they really are not instant and really are not a new invention. They are just the same old noodles in a new package and marketed a little differently.

There has to be a lesson to be learned when this product is given a closer inspection. Here is something (The noodle) that is hundreds or even thousands of years old. Yet it is now one of the most profitable food niche markets in existence today. Whether it is ramen, canton, bihon, pancit or whatever name it is known by locally, the concept is actually very amazing.

Anyone can purchase these same noodles for much cheaper if they buy them in bulk; bulk in this case being buying them by the kilo or by the pound. Throw in a little bouillon cube and voila, instant success.

So what is the lesson to be learned here from this marketing wonder? Is it that everybody needs to find a product that is hundreds or thousands of years old? That is hardly the case. The whole point is that anything can be sold and profited on if it is packaged correctly.

Who was the first one who packaged the noodles in portions that were suitable for one person? While nobody may know their name, it is certain that it could be looked up. Either way, if they patented the idea, there is a strong chance that they are not among the working class people anymore.

Somebody once said that everything worth being invented has already been invented. This is probably not the case either. The sad fact of the matter is that most people will not ever come up with a patent able idea that will allow them to retire in the lap of luxury.

The whole idea behind marketing; whether it is marketing an idea, a product or information on the internet, or providing something tangible in a store; the concept is the same. Marketing and recognizable packaging has a lot to do with it but it is mostly in the presentation.

These people offered nothing at all that was new. They repackaged it and advertised it as a convenience. Given the hectic pace in the world today, that concept is what sold the product. They knew what buttons to push to get people to buy.

It can be said that not everybody is going to have a life changing idea or concept. That does not mean that they cannot get rich with the proper marketing. Finding a product that can be sold is an important factor. Creating a need or a desire is important to success as is creating a sense of urgency to have that one product in particular. Closing the deal is easy when everything is packaged and presented properly. Making sure that the product is easily recognizable will generate return business, but that is another article.

Instant Noodle and Asian Economy

2007-05-11T21:34:00.000-07:00

The Noodles
Inexpensive and ubiquitous, instant ramen is an archetypal global food product. Instant noodle is a worldwide consumption and dependence on an international economy. In majority of Asian countries noodles become most popular wheat based products, where up to 50 % of wheat consumed is used for making noodles.

In Thailand instant noodles sold in ready-to-prepare is very popular industrially processed food. Six million packets are produced every day, 80% of which are made only by three companies.

Most are consumed domestically, although they are also exported. Sometimes noodle are classified as junk food due to their high salt, fat, and carbohydrate content and low quality protein. Therefore the label on the package suggest, adding met or egg and vegetables, which is the traditional mode of eating noodles in Thailand.
The Noodles

Noodle

2007-04-15T08:17:00.000-07:00

The Noodle
A noodle is a thin strip of pasta, usually cut or extruded from some kind of dough. It is the basic unit in dishes like spaghetti, linguine, soba, and udon. The term often refers to moist, cooked pasta, since it has connotations of curviness and slipperiness, but also to dried noodles that must be reconstituted by boiling or soaking in water. The word noodle derives from Latin nodus (knot), via German Nudel (noodle, pasta). The Chinese, Arab and Italian people all claimed to have been the first to create this string-like food, though the first written account of noodles is from the East Han Dynasty between 25 and 220 CE. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China.

The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.

Legend has it that noodle was brought to Italy from China by Marco Polo.
Egg noodles are usually made of a mixture of egg and wheat flour.
The Noodle

Japanese Ramen

2007-03-01T07:14:00.000-08:00

The Noodles

Ramen originally came from China in the late 19th century and was modified to the Japanese palate. It is now listed at the top of Japan's national food list, being especially popular among the younger generation. Usually, ramen noodles served in restaurants are not vegetarian because the soup contains high amounts of meat fat. However, some vegan products containing instant ramen noodles are available

There are basically four kinds of ramen: shouyu, tonkotsu, miso and shio. Shouyu (soy) was the original flavor and is what you get if you just order ramen without specifying a flavor. Tonkotsu comes from Kyushu and is made with pig bones. Miso ramen originated in Hokkaido and is made with the same stuff (beans) that goes into miso soup. Shio (salt) is the least popular of the four main flavors, but also the best for your waistline because it has the least fat. The stuff on top of the noodles, the gulf (toppings), is usually moyashi (bean sprouts), chashuu (pork slices), menma (dried bamboo shoots), tamago (eggs), hourensou (spinach), nori (seaweed) and negi (spring onion). Ramen is best eaten extremely hot. Two or three minutes after the noodles come off the cooker, the flavor deteriorates because the fatty acids in the broth start to oxidize, giving off chemicals that block the flavor of the other spices and ingredients in the bowl.

This hotness factor is why Japanese people slurp their noodles, which takes air into the mouth, and cools the noodles down. Ramen may be considered a simple food, but cooking it is not easy at all. Making the broth can take anywhere from several hours to an entire day, and constant attention is required to control the temperature, strain the broth, and make sure the ingredients are added at the proper time. While not as difficult as learning to make sushi, becoming a ramen chef isn't exactly a walk in the park. People study for years and famous cooks will have apprentices who work night and day to learn their craft which is a good reason for avoiding shops where no one behind the counter is over 25.

The Noodles

Pasta Making

2007-01-28T23:21:00.000-08:00

The Noodle
Pasta is made from the hardest of wheats (durum) and has a higher protein and gluten content than other wheat, giving it the capability of producing a very stiff dough. Pasta has two main ingredients: water and either flour or semolina .Semolina is choice for commercial pasta maker. Dough made from it requires less water than flours, and pasta dough contain only about 25% water compared to about 40% in bread dough.

In pasta making, after the dough is made it is extruded into various shapes. The gluten matrix of semolina is stronger than that of flours and can withstand the pressure of extraction into spaghetti rods or other shapes of pasta.

The dough then is dried to about 10% moisture. This process is sensitive and requires much care to assure the timing and temperatures are perfect to dry thoroughly but not too quickly. If the temperature set too high, the pasta will be come rigid on the surface and escaping inner moisture will cause cracking when it is removed later in the drying process.

Up to 5.5% egg solid by weight may be added to pasta to produce egg noodles. The main purpose for the addition of eggs is for color and flavor.
The Noodle

Holiday noodles

2007-01-08T04:36:00.000-08:00

The Noodles
Soba noodles, which are native to Japan, are made from buckwheat flour, called soba-ko, and wheat flour, called komugi-ko. Soba noodles are about as thick as spaghetti and served hot and cold. A simple soba dish might be noodles tossed with soy sauce alone or with thin slices of green onion, ginger pickle or cucumber.

On New Year’s Eve, some Japanese eat a dish known as toshikoshi soba, or year-crossing noodles, that can easily be made at home.

The noodles represent long life. They are also said to bring prosperity because in the past, silversmiths and goldsmiths used to pick up the scraps of metal in their workshops with soba noodle dough.

Year-crossing noodles call for soba noodles to be coiled into a soup bowl. The noodles are then topped with steamed spinach, a poached egg and slices of Japanese fish cake known as kamaboko. Last, the noodles receive a pour of dashi, the classic Japanese soup stock made from kelp and shaved bonito fish flakes. Dashi made from scratch has a subtle, refined flavor, but for home cooking ease, powdered dashi — just add water, mix and simmer — is more than acceptable.
The Noodles

History of Noodles

2006-12-04T05:27:00.000-08:00

5000 B.C.
Wheat flour, believed to originate in the Middle East, serves as the basis of the first “noodles.” Chinese ate pasta as early as 5,000 BC.

2 BC
Wheat was grown in northern China by end of the second millennium. By fourth and third centuries BC, version of pasta existed in many cultures. Indian called it sevika, or thread; the French, noulles; German, Nudeln and the English, noodles.

4
Guangzhou in China considered to be culinary mecca of China. When the first Arab merchants arrived in the fourth century to serve as intermediaries between the Chinese and Greek, they established a steady commerce between China, India, Africa and Europe.

It was via this route that the noodle is said to have found its way from China, through the Middle East to Europe.

300
The Chinese form whole grain paste into various noodle-like products.

500-600
Amidst numerous cultural exchanges, China shares Buddhism and the art of noodle-making with Japan. Buckwheat noodles become a staple of the Japanese tea ceremony.

1138
Arab geographer, Idrisi, travels to Sicily and writes about “triyah,” a food resembling threads and produced in large quantities.

1200
Explorer Marco Polo introduced pasta to Italy after encountered it at the court of Kublai Khan in China in 1295. However, the history shows that pasta, maccheroni and vermicelli were known foods before Marco Polo return to Italy.

1300
German bakers made a precursor to pasta in the 13th century, when they rolled dough into symbolic shapes such as swords, breads and stars, which they baked and served as bread.

1600
Early in the 1600s., the beginning of Japan’s Edo period, somen noodles and soba (buckwheat) noodles gained popularity in Tokyo and along the east coast. Because of a demand for soba as breakfast and festival food and street fare, farmer began sowing more grain.
1700
The very first spaghetti is produced in Napoli, Italy.

1800
Japanese specialty shops create noodles, similar to those eaten today, but requiring considerable preparation time and effort. It is believed that noodles originated from China as early as 5000 BC, then spread to other Asian countries.

Today, about 40% of the flour consumed in Asia is for Noodle manufacture. In recent years, noodles have also become very popular outside Asia and this popularity is likely to increase.
History of Noodles