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Classification of Asian Noodles

发布时间:2014/6/28 11:28:01
Classification of Asian Noodles

There is no systematic classification or
nomenclature for Asian noodles; wide differences exist between countries. There
is a need to standardize noodle nomenclature using a universal classification
system. Classification below is based on the current state of the knowledge.
Based on Raw Material Noodles can be made from wheat flour alone or in
combination with buckwheat flour. Wheat flour noodles include Chinese and
Japanese type noodles. There are many varieties in each noodle type,
representing different formulation, processing and noodle quality
characteristics. Noodles containing buckwheat are also called soba, meaning
buckwheat noodle. These noodles are typically light brown or gray in color with
a unique taste and flavor. Chinese type noodles are generally made from hard
wheat flours, characterized by bright creamy white or bright yellow color and
firm texture. Japanese noodles are typically made from soft wheat flour of
medium protein (discussed later). It is desirable to have a creamy white color
and a soft and elastic texture in Japanese noodles .Based on Salt Used Based on
the absence or presence of alkaline salt in the formula, noodles can be
classified as white (containing salt) noodles or yellow (containing alkaline
salt) noodles. Alkali gives noodles their characteristic yellowness. White salt
noodles comprise Japanese noodles, Chinese raw noodles or dry noodles. Chinese
wet noodles,  hokkien noodles, Cantonese noodles, chuka-men, Thai bamee,
and instant noodles fall under the yellow alkaline noodle category.
Based on Size According to the width of the noodle strands, Japanese
noodles are classified into four types. Since the smaller size noodles usually
soften faster in hot water than the larger size, so-men and  hiya-mughi
noodles are usually served cool in the  summer, and udon and 
hira-men are often eaten hot in the cool seasons. Other noodle types also have
their own typical size. Based on Processing The simplest way to classify
noodles based on processing is hand-made versus machine-made noodles. This is
too generalized, however. Hand-made types, still available in Asia
because of their favorable texture, were prevalent before the automatic noodle
machine was invented in the 1950s.  In some places, stretching noodles by
hand is considered an art rather than
noodle making. Noodle machines
are best suited to mass production. Noodle processing operations include mixing
raw materials, dough sheeting, compounding, sheeting /rolling and slitting.
This series of processes remains constant among countries for all noodle types.
Noodle strands are further processed to produce different kinds of noodles, and
this can be a means of classification (Table II). None of the approaches
discussed above are sufficient to define each noodle type. For instance, boiled
noodles contain fully cooked and parboiled types. Parboiled types include both
hokkien and Chinese wet noodles. In addition, wet noodles are parboiled in most
of Asia, but are fresh, uncooked noodles inJapan. Therefore, a possible
nomenclature should incorporate key aspects such as formulation and basic
processing to fully describe the nature of each noodle type.