Abstract
Wheat noodles are favored by many consumers because of their convenient preparation, unique taste and flavor, and affordable costs. With the development of the world economy and the increasing awareness of health and nutrition, consumers demand higher requirements for nutritional quality, texture, taste, and flavor of noodle products. Meanwhile, with the automation of noodle production, the noodle manufacturers require good and consistent processing properties of noodles. To meet these new demands, many functional ingredients have been adopted in noodle products for improved processing and eating qualities and the diverse functionality of noodles. These functional ingredients have contributed to the rapid growth of the modern noodle processing industry. This chapter reviews various types of ingredients that have been used or have the potential to be incorporated into noodle products, to provide useful guidance for commercial noodle manufacturing.
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