fredric march was noodles in a star is born.
who is noodles in a star is born?
fredric march
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even though dry instant noodles might not show any sign of elasticity, cooked instant noodles generally have higher elasticity than other types of noodles when they are cooked, and the unique wavy form also differentiates instant noodles from other common noodles like udon or flat noodles. the wavy form of instant noodles sometimes creates random spirals after noodles are cooked, which can give a unique springiness to the noodle strands. the wavy form of instant noodles is formed when noodle dough sheets are being cut by rotation slitters. as mentioned above, due to the difference between the velocity of conveying belt and blade rotation, noodle dough sheets could be pressed by blades multiple times within a certain area, and that creates the unique wavy form of instant noodles. during pressing by heavy blades, the continuous gluten structure is ruptured at certain points and does not return to its original shape, but the remaining gluten structures are strong enough to keep it hanging; therefore, wavy noodle strands are formed and maintained during processing. other than the physical springiness, the selection of ingredients also ensures the high elasticity of instant noodles. instant noodles require wheat flour with high protein content to ensure noodle strands are broken during processing, which will make a more viscoelastic noodle dough and result in more elastic noodles. furthermore, potato starch is a key ingredient in instant noodles, which has characteristics of low gelatinization temperature, high viscosity, and rapid swelling. therefore, the addition of starch could also increase the elasticity of noodles. high salt content in instant noodles also increase the elasticity of noodle strands. salt, dissolved in water as ions, could strengthen the interaction between gluten structures which can also increase the elasticity of noodles.
instant noodle