| 3. PROCESSING OF NOODLE
Regardless of the great variance in size, shape and
formulation; the noodle making process is constant
for all types. Generally, it consists of dough mixing,
dough sheeting, compounding of dough sheets, and
reduction in sheet thickness and formation of noodle
strands. The noodles can be processed further in
various ways after cutting. Afterward, the noodle
strands can be distributed directly to the market or
can be marketed as a raw noodles or can be dried,
boiled, fried, frozen, steamed or combination of
these processes can be used to develop large array
noodle types[1].On the other hand, Hormdok
and Noomhorm [9]made noodles by a different
method. Instead of dough, slurry was prepared by
mixing rice flour with water to a concentration of
40g/ 100g. The slurry was allowed to equilibrate
for 60 minutes and poured to a stainless plate of 1
mm thickness to form a sheet. It was then steamed
for 4 minutes and then allowed to cool at ambient
temperature. The sheets were then cut into a strips
of 3 mm and dried to 10-12% moisture level at
a temperature of 40 °C. Rice noodles are mostly
prepared by these two aforementioned methods.
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