Noodles
Author
FAO - AGSLanguage
EnglishDocument Type
Instructional ManualPublisher
FAOPages
7Commodities
cereals and grainsTopics
Primary processing of food commodities (e.g. cleaning, drying, milling, etc.)Year
2007Document Url
http://www.fao.org/3/a-au109e.pdfNoodles can be made from a range of flours including rice, wheat, maize and potato. The dough can be processed in one of two ways- either rolled out into thin sheets of dough and cut into strands or extruded using a machine. The strands are then steamed and may either be eaten fresh or further processed by drying.
Drying can be carried out in a solar dryer or a fuel-fired dryer. The noodles can be dried in the sun, but the quality will be lower than if a dryer is used.
Dried noodles should be packaged in a moisture-proof packaging such as polythene and in an outer carton or box to prevent crushing.