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Using ultrasound to characterize fresh yellow alkaline noodles



Making yellow alkaline noodles

Yellow alkaline noodles are an important part of Asian cuisine and are economically significant. Because each region has its own preferred recipe, noodles can vary in composition depending on where they are made. However, the most common types are made with:

  • Flour
  • Water
  • Alkaline salts (primarily sodium and potassium carbonates or kansui)
  • Sodium chloride (salt) as desired (Hatcher, 2001)

The type and quality of wheat flour used affects how the noodle dough is processed and the quality of the dough and the noodles (Hatcher, Edwards, and Dexter, 2001; Hatcher et al., 2008b; Bellido and Hatcher, 2009b).