Noodles are a staple of Asian diets, yet many noodles on the market today are made with reﬁned wheat ﬂour, rather than whole grain ﬂour. In this review, scientists share the best practices in making whole wheat Asian noodles (fresh, dried, and instant), and share where more research is needed. With the right techniques, replacing up to 20-72% of the reﬁned white ﬂour with whole wheat ﬂour in Asian noodles can yield a high quality, more healthful product. Products with even higher quantities of whole grain can have even greater health impacts, although their quality may not be directly comparable. Selecting the right wheat variety for the recipe (such as a white whole wheat), milling to a ﬁner particle size, adding complementary ingredients (such as tapioca or soy ﬂour), or using ultrasound treatments to prolong shelf life, are all strategies that can be used to improve whole wheat Asian noodles.
Cereal Chemistry. 2018 Aug 23. doi: 10.1002/cche.10095 (Niu M et al.)