Canadian International Grains Institute

Institut international du Canada pour le grain

Asian Noodle Technology

Short Course
September 11-13, 2006
January 8-10, 2007
Winnipeg, Manitoba
This course is designed for technical personnel in flour milling, quality
control and assurance, new product development and research, as well as
noodle manufacturers who require fundamental and practical knowledge
of Asian noodle processing technology and flour quality requirements. The
program will better prepare individuals to carry out technical service and
quality assurance duties, and will aid them in present and future product
development activities.

Highlights
The course will provide participants with information on the
following topics:

•Formulation and processing of various Asian noodles

•Functionality of ingredients in noodle processing

•Quality attributes of noodles

•Methods used for evaluation of noodle texture

and appearance

•Flour quality requirements for various types of noodles

•Functionality of flour components related to noodle colour

and texture

•Milling of wheat for noodle products

•Testing of flour quality for noodle processing

Both lectures and practical hands-on sessions will be held on-site at the Canadian International Grains Institute
(CIGI). Presentations will cover noodle classifications, raw materials for noodle processing, and wheat and flour
quality requirements while practical sessions will focus on noodle processing and quality evaluation, milling of
wheat for noodle products and testing of flour quality. Special discussions can also be arranged to address
specific participant needs.
Program Outline 1:30 p.m.
Practical Session: Milling of Canadian Wheat
Day One for Asian End Products
A discussion and demonstration of process requirements
9:00 a.m. for the production of refined flours for Asian end products.
Lecture: Asian Noodles: The Basics
A discussion of the history, classification, raw materials, 3:30 p.m.
and processing of Asian noodles. Break

9:45 a.m. 3:45 p.m.

Lecture: Classes of Canadian Wheat
10:15 a.m.
Break
10:30 a.m.
Practical Session: White Salted Noodles and Yellow Alkaline Noodles
An examination of the differences in processing, product
properties, and flour quality requirements for these two most
popular types of noodles.
12:00 p.m.
Lunch
1:30 p.m.
Lecture: Canadian Wheat Quality for Asian Noodle Processing
A discussion of the properties of major Canadian wheat
classes in relation to noodle texture and appearance.
2:30 p.m.
Break
2:45 p.m.
Practical Session: Steamed and Deep-Fried Instant Noodles
The production of instant noodles and an investigation of
the effects of major ingredients on instant noodle quality.
Day Two
8:30 a.m.
Lecture: Functionality of Flour Components in Noodle Processing
A discussion of gluten proteins, starch, enzymes and pigments
in relation to noodle processing properties, texture, and colour.
9:15 a.m.
Practical Session: Dried Noodle Processing
A demonstration of the processing of dried noodles.
10:30 a.m.
Break
10:45 a.m.
Practical Session: Evaluation of Noodle Texture,
Appearance and Processing Properties
An examination of the methods used to evaluate noodle
texture and appearance, and a demonstration of the effects
of flour extraction rate on noodle colour.
12:00 p.m.
Lunch
Practical Session: Testing Flour Quality for Noodle Processing
A visit to the Analytical Services lab for a session on the
testing of flour quality related to noodle processing.
Day Three
8:30 a.m.
Practical Session: Wanton Noodles and High Moisture
Steamed Noodles
A demonstration of processing, sensory evaluation of noodles,
and a discussion of flour quality requirements for production.
10:15 a.m.
Break
10:30 a.m.
Lecture: Evaluation of Flour Quality for Steamed Bread Processing
A discussion of the types of steamed breads and flour
quality requirements.
11:00 a.m.
Practical Session: Steamed Bread
A demonstration of the processing and quality evaluation
of steamed breads.
12:00 p.m.
Adjourn
CIGI’s Asian Noodle Facilities
The pilot noodle facility at CIGI
contains equipment manufactured
by Ohtake Noodle Machine Mfg.
Co., Ltd. of Japan. The pilot-sized
commercial production line allows
for the simulated processing of all
major types of noodles. Unique
processing capabilities permit the
production of fresh, dried, steamed,
boiled, frozen, steamed and deep
fried, and steamed and hot air dried
noodles. In addition to evaluating
the potential of Canadian wheat for
noodle processing, the facility can
also be used for research, training, new product development,
technical exchanges, and demonstrations. Noodle properties
are evaluated using both sensory and instrumental methods.
The facility is equipped with a Minolta Chroma Meter for colour
assessment, TA-XT2 for texture evaluation, and a digital imaging
system for determining the speckiness of noodle sheets.
The laboratory-scale noodle machine, also made by Ohtake,
enables the evaluation of noodle processing properties using a
small quantity of flour. This machine has only one pair of sheeting
rolls, but has temperature, gap setting, and speed control systems,
with an attached noodle length cutter.
 REGISTRATION FORM
ASIAN NOODLE TECHNOLOGY SHORT COURSE
Maximum number of participants per course: 15

Please indicate which course you will be attending: September 11-13, 2006
January 8-10, 2007

PLEASE PRINT CLEARLY

NAME Dr. Mr. Mrs. Ms BUSINESS MAILING ADDRESS:

Family or Last Name Street and/or P.O. Box
Usual First Name and Middle Initial City Province Postal Code
COMPANY Phone ( ) Fax ( )
POSITION HELD IN COMPANY E-Mail

Registration fee of $1166 (Canadian) which SEPTEMBER 11-13, 2006 COURSE: PLEASE RETURN
includes $66 GST must accompany this form. FORM BY AUGUST 11, 2006
GST # is R106861743. Payable in Canadian funds by
cheque to “Canadian International Grains Institute” JANUARY 8-10, 2007 COURSE: PLEASE RETURN FORM
or by credit card: BY DECEMBER 8, 2006
Check applicable: Cheque Ms April Kuz
Senior Program Coordinator, Administration
MasterCard Visa Expires: /
Canadian International Grains Institute
Card number: 1000-303 Main Street
Winnipeg, Manitoba R3C 3G7
Cardholder name: Tel: (204) 983-2477 Fax: (204) 983-2642
E-Mail: akuz@cigi.ca
Signature:
(mandatory for credit card)
PAYMENT: Please note that delegates will not be
registered until payment is received.

SPECIAL DIETARY NEEDS: Vegetarian No Pork No Beef Other (specify)

Please Note Cancellation Policy:

Cancellations are subject to a $100.00 processing fee. No refunds after:
September 4, 2006 (for the September 11-13, 2006 Course)
December 29, 2006 (for the January 8-10, 2007 Course)
Substitutions permitted.

HOTEL ACCOMMODATION

Participants are required to make their own arrangements for hotel accommodation.
Suggested hotels in the vicinity of CIGI include:
Hampton Inn and Suites Fairmont Winnipeg
260 Main Street, Winnipeg, Manitoba R3C 1A9 2 Lombard Place, Winnipeg, Manitoba R3B 0Y3
Tel: 1-800-426-7866 Fax: (204) 480-4614 Tel: (204) 957-1350 Fax: (204) 956-1791

Canadian International Grains Institute 2006