Keywords: Rice noodle; raw materials; processing; quality characteristics
1. INTRODUCTION
1.1 History and Classification of Noodles
Since ancient times, noodles in various formulations
and shapes have been used as staple food in many
parts of Asia [1-2]. This is evident from the
literature that Chinese were the first to introduce
noodles to the world, rather than Arabs or Italians.
Noodles were very popular during the era of Han
dynasty (25-220 AD) in China. During the early
20
th
century, alkaline noodles were introduced in
Yokahama city of Japan by Chinese immigrants.
Later on, Japanese develop instant noodles by a
different process, which became the most popular
food not only in Asia but all over the world [1].
Both China and Japan did a lot of innovation and
employed modern technology in noodle processing
that substantially increased the consumption and
acceptance of noodles outside Asia also. Noodles
experienced substantial evolution and migration in
spite of its origin due to the increase in globalization
[1, 3].
Noodles are classified into different types on
the basis of raw material, processing methods,
salt composition, size of noodle strand and form
of noodles in the marketplace. Wheat noodles,
rice noodles, starch noodles, mung-bean starch
noodles and buckwheat noodles are few examples
of noodle types which are available in the market
nowadays. Noodles are classified into hand-made
standard or flat noodles (teuchiudon or teuchihira-
men) and thin hand-made noodles (tenobe so-men)
based on manufacturing involved. Additionally,
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