Chapter 6 - Whole grain noodles

Abstract

Excess processing of grain results in a massive loss of dietary fiber and phytochemicals embraced in the bran layer. Whole grain foods are developed to preserve these biologically active components and benefit human health. With the increasing popularity of Asian noodles, the whole grain noodle plays an important role in promoting the consumption of highly nutritious foods around the world. This chapter introduces the origin of whole grain foods, and the ingredients, processing technologies, and quality characteristics of whole grain noodles. Whole grains include mainly whole wheat, barley, rye, corn, buckwheat, oats, sorghum, amaranth, quinoa, and brown rice, etc. The basic recipe ingredients for whole grain noodles include whole grain flour, water, and salt, while the processing technology is determined by flour source and noodle type. The quality characteristics commonly evaluated for the whole grain noodle include nutritive value, flour quality, color, cooking performance, and textural and sensory attributes.