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Comparison of laboratory and pilot-plant asian salted noodle production procedures. GANG GUO
(1,2), David. R. Shelton (3), and David S. Jackson (1). (1) Department of Food Science and Technology,
University of Nebraska-Lincoln, Lincoln, NE 68583-0919; (2) Department of Agronomy, University of
Nebraska-Lincoln, Lincoln, NE 68583-0915; (3) Wheat Marketing Center, Inc. Portland, OR 97209-2800.
Sheeted wheat-based noodles are consumed throughout the world and
are especially popular in Asian countries such as Japan, Korea and China. To target this growing market, it
is imperative to select the wheat lines or cultivars with superior noodle making qualities in wheat breeding
programs. The amount of wheat, however, from early generations is usually limited. A small-scale method
for noodle processing and evaluation is needed. A laboratory method for making Asian salted noodles was
developed. The method includes procedures for dough mixing, dough resting, dough sheeting and cutting.
Thirty-five (35) grams of flour was used to make sheeted noodles. Water (12 to 14 ml) was added according
to the flour protein content, along with 2% salt based on the flour weight. This method is easily performed,
is reproducible, and can be used to evaluate the noodle quality differences of wheat flour samples. Data
comparing this laboratory method and a near-commercial scale processing method will also be presented.
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