ASIAN NOODLE TECHNOLOGY AND INGREDIENT APPLICATION WORKSHOP PORTLAND, OR (February 9, 2001) - Americans eat their wheat in bread. In Asia, most wheat is eaten as a noodle. Noodle scientists from the United States, Germany, and Denmark met at the Wheat Marketing Center in late January for a noodle technology workshop. Fifteen researchers tested results from adding various ingredients to improve the color and eating quality of Asian noodles. Four different types of noodles were produced, including instant fried ramen, Japanese, Chinese, and Thai noodles. The noodles were made on the only pilot scale Asian Noodle Line in the United States. This processing equipment is at the Wheat Marketing Center. Dr. Gary Hou, Asian Products Specialist at the Wheat Marketing Center, was the Course Director. One scientist commented that she wished the course were longer and eagerly awaits further courses on Asian products. Several researchers said they will apply what they learned immediately upon return to their companies. The Wheat Marketing Center is recognized throughout the world for its expertise in Asian wheat products, such as noodles and Chinese steamed breads. BACK Copyright© 2001-2002 Wheat Marketing Center, Inc., Portland, OR USA