The variations in noodle processing techniques results in sub-classification of noodles into four types i.e. fresh, semi-boiled, dried, boiled, and steamed noodles.
Steamed noodles are cooked in a steamer to the required moisture content and are mostly alkaline noodles.
Fresh alkaline noodle strands are steamed in a steamer and softened with water through rinsing or steeping. This type is also called “Yaki-Soba”, and it is often prepared by stir-frying for consumption.
In any type, freshly prepared and shaped noodles are steamed for 1–5 min at around 100 °C, so the texture is fixed by gelatinized starch and noodles are less fragile.
The addition of alkaline salts in gives them a yellower color, and a firmer, more elastic texture. The resultant noodles have a unique alkaline flavor, preferable to some people.
Steamed noodles
The term “Asian (oriental) noodles” is used very broadly to describe mostly noodle-like products produce 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.
The Most Popular Posts
-
Among the top noodles brand in India include: Maggi Yippee! Top Ramen Ching’s Secret Knorr Soupy Noodles Noodles were perceived in In...
-
Yellow alkaline noodles are essentially made from flour (100 parts), water (32 – 35 parts), and a solution of alkaline salts known as kansui...
-
The instant noodles market in Indonesia is one of the largest and most dynamic in the world, reflecting the country’s unique culinary prefer...
-
Wheat flour is the main ingredient for making Asian noodles. Noodles are typically made from unleavened wheat dough and are stretched, extru...
-
Soft red winter wheat flour, known for its lower protein content and fine texture, is an excellent choice for making certain types of noodle...