Thesis
Building a Better Noodle: Using Novel Wheat Varieties to Improve Asian Noodles
Washington State University
Master of Science (MS), Washington State University
2023
DOI:
https://doi.org/10.7273/000005339
Abstract
The global popularity of Asian noodles drives efforts to improve their formulation and processing techniques. The studies in this thesis worked on the improvement of Asian noodles by using novel wheat varieties and maintaining the same manufacturing line through the development of two noodle products: a white salted noodle that cooks faster than a control and an instant noodle with reduced oil uptake. In the former, the inclusion of an inner layer of noodle made with waxy wheat flour decreased the cooking time of udon noodles by 19% while maintaining color, cooking loss, firmness, and weight increase at levels comparable to the control. The second product, an instant noodle, addressed the elevated fat content of such noodles (20% total fat), which is a concern for consumers. The inclusion of high amylose wheat flour in substitution levels of 12.5% and 25% of normal wheat flour led to a lower oil uptake during frying in comparison to a control sample. Instant noodles with 25% high amylose wheat flour absorbed 1.6% less oil than a standard noodle. The use of high amylose wheat flour in a noodle formulation also increased the content of resistant starch (dietary fiber composed of the undigested starch fraction) in the product up to 3.5%. These findings are of use to the noodle industry in the US and abroad, considering the global popularity of these products. Future studies should investigate other forms for improving noodles for raw material producers, product manufacturers, and consumers.
Metrics
10 File views/ downloads
41 Record Views
Details
- Title
- Building a Better Noodle
- Creators
- Gabriely Maria Soncin Alfaro
- Contributors
- Girish M Ganjyal (Advisor)Alecia M Kiszonas (Committee Member)Sean M Finnie (Committee Member)Thuy Bernhard (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- Food Science, School of
- Theses and Dissertations
- Master of Science (MS), Washington State University
- Publisher
- Washington State University
- Number of pages
- 100
- Identifiers
- 99901031139601842
- Language
- English
- Resource Type
- Thesis