Tag: Noodle science

A typical 1-cup serving of plain udon noodles contains a moderate amount of protein, approximately 10 grams, not the exceptionally high levels some might assume. We address the common question: Why does udon have so much protein and reveal the true sources of this macronutrient, as well as the important role of other ingredients.

According to food science, the protein content of the wheat flour directly affects the texture and elasticity of the finished noodles. Indeed, the primary and most essential ingredient in virtually all types of ramen is wheat flour.

According to manufacturers and culinary experts, the characteristic springiness and curl of ramen noodles are not accidental. A key ingredient called kansui, combined with specific mechanical processes, is what makes ramen noodles curly.