Noodle Processing Technology

According to Matz (1970) noodle is a spiral-shaped food with a diameter of 0.07 to 0.125 inches is made from wheat flour with or without the addition of eggs or egg yolks. According Hoseney (1986) is a type of pasta noodle which is made from wheat flour.

As an alternative to rice noodles, in addition to easy and affordable way of presentation is therefore noodle products popular fastly. It can be seen from noodle production increasing from year to year. Noodle consumption in 1997 increased to 42.95 Billion 48 Billion in 2000.

Noodle has some advantages in terms of flavor, texture, appearance and ease and practical in presentation. Viewed from the basic ingredients of flour noodle obviously is not authentic Indonesian food, so-called noodle (UK), Ramen, udon, risimen (Japan), Spaghetti (Italy). Nutrient composition of noodles as like as some other foodstuffs, dried noodles also contain nutrients very useful for health. Noodles are generally rich in carbohydrates and substances power (energy) with relatively low protein content. Nutrient content of Noodles varies widely depending on the type, quantity, and quality of constituent materials, as well as how to make it.