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Looking good, feeling good: Malaysian noodles

Monday 26 August, 2019

Flour millers across Asia prefer to buy Australian wheat for noodles. The combination of excellent noodle texture, colour and colour stability is unique to Australian wheat.

AEGIC is working across several South East Asian markets to help ensure that noodles made from Australian wheat look and feel even better in the future.

What do Malaysians look for in their noodles?

Instant noodles

Like most other countries in Asia, instant noodles are big business in Malaysia, with more than 1.3 billion servings consumed each year. Malaysia is one of the top 15 countries in the world when it comes to instant noodle consumption.

As in other markets, Malaysians like their instant noodles to have a nice, firm mouthfeel and good colour.

Hokkien noodles

Probably the most famous Malaysian-style noodles are hokkien noodles.  They are uniquely thick and yellow noodles that are popular in many dishes, including soups such as laksa, and stir-fries. Hokkien noodles are often partially cooked and packaged wet to be sold in markets and supermarkets.

Wonton noodles

Wonton noodles are thinner, yellow noodles that often have egg as an ingredient. They can be served in soups or dry with barbecue pork and veggies.

Bright, clean, long-lasting colour with no specks is important in Malaysian noodles.

Similar to other Asian countries, Malaysians like their noodles to have a nice, firm bite, with good springiness.

The challenge for Australia is to understand the ideal firmness for Malaysian hokkien and wonton noodles, and if this is similar (or not) to the ideal firmness for Indonesian noodles.

The second challenge is then to use an objective methodolgy to measure the firmness preferences by different consumers for different noodle types.

The last, and greatest challenge, is to then translate the firmness and colour preferences and communicate this information to wheat breeders for them to use in their breeding programs.

Australian wheat for Malaysian noodles

AEGIC research has confirmed that flour millers prefer to buy Australian wheat for noodles. The combination of excellent noodle texture and colour attributes is unique to Australian wheat. AEGIC’s research has identified that there is room to improve noodle texture even more. In the light of these findings, AEGIC is now focusing on helping the Australian industry enhance the noodle textural qualities of Australian wheat.

More information: Looking good, feeling good! How do we keep Australian wheat number one for Asian noodles?