It was reported that along with starch pasting properties, protein content and protein quality should also be considered in the evaluation of suitability of flours for making instant noodles.
Protein content of wheat has been found to have a positive relationship with textural properties, especially hardness of cooked noodles.
Hardness of cocked noodles increases significantly as protein content is increased.
Flour protein requirements vary with the type and quality of the instant noodle produced ranging from 7-9.5 percent for a general high-quality noodle to 11.5-12 percent for a cup noodle.
The nature of the protein is critical; that a moderately strong viscoelastic glutenin be formed to stabilized and impart the desired chewiness to the noodle.
Gluten, the viscoelastic protein composite which results from the mixing of gliadin and glutenin proteins, must have sufficient strength to handle multiple sheeting passes without tearing yet retain elasticity to avoid excessively shrinkage after rolling.
These proteins will stabilized and impart the desired chewiness to the noodles.
Elasticity is the noodle dough is also important from a processing aspect as too strong dough will cause shrinkage after each roller pass.
Flour protein requirements of instant noodle
