How To Make Noodle?

Chapter-1

Introduction

Noodles are a universal, inexpensive, relatively low-profile belly filler and humble food that permeates all locales, infiltrating everyday life without receiving too much critical attention. Noodles are popular foods around the world, where in Asia nearly 50% of all wheat is consumed in noodle form (Hou, 2001). Traditional noodle is made from simple ingredients like wheat flour, water and salt can be a complete food since it contains carbohydrates, protein and trace amount of saturated fatty acids. Different types of noodles are characterized by their distinct flavor, texture and quality. With increasing awareness of the benefits of eating whole grains, the concept of noodles and whole grains has gained

Along with germ, oat bran is an integral part of whole grains, and is almost produced as a by-product of milling in the production of refined grains. In the process of removing bran from grains, the grains lose a portion of their nutritional value (Baron and John, 2010). Various types of processing are then used to produce different types of oat products, which are generally used to make breakfast cereals, baked goods and stuffing. Hudson, Chiu, and Knuckles, (1992) reported that oat bran has 9% moisture, 23% protein, 66% carbohydrate, 19% total dietary fibre, 7% fat, 4% ash, and 9% beta-glucan. The high protein content is important in populations in which cereals are the staple of the diet. Oat bran contains more soluble fibre and beta-glucan than wheat bran. Oat bran contains similar layers to those found in cereal bran, such as wheat bran (Surget and Barron, 2005), but the thickness and chemical composition of the oat bran layers are different. Oat bran contains a large portion of subaleurone starchy endosperm than wheat bran, because the aleurone layer of oats does not separate as cleanly from the endosperm as it does in wheat (Miller and Fulcher, 2011). Aleurone layer consist mainly of lipids and protein bodies, which are captured within the cell wall matrix (Bechtel and Pomeranz, 1981). The aleurone protein contain phytic

Cereal beta-glucan belong to the group of linear homopolysaccharides, as they are composed of only one type of monomer. These units are linked by two kinds of beta linkages about 70% beta-(1→4) and 30% beta-(1→3) (Wood, 2002). Values of the average molecular weight of oat bran beta-glucans in the literature range between 20 kDa and 3100 kDa (Lazaridou et al. 2003), and reasons for the large scatter may be due to a number of factors such as oat sample preparation, the presence of non-inactivated endogenous enzymes, the analytical method used. The bonds of beta-glucan make the chain more flexible and soluble in water (Lazaridou and Biliaderis, 2007). Cereal beta-glucans generate high viscosities at low concentrations (Wood, 2007). Solutions of cereal beta-glucans may also form gels under certain conditions (Lazaridou and Biliaderis,