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Noodle End-Use Characteristics For Wheat in East and Southeast Asia

Noodle flour makers in East and Southeast Asia tend to favor white wheats for making certain oriental noodles, a large and growing consumer item in the region. U.S. soft white wheat has good characteristics for making some of these noodles. However, some types of oriental noodles require a hard white wheat, of which the U.S. produces little. Australia is the favored supplier of hard white wheats for such noodles. Now, hard white wheat varieties are being developed for U.S. farmers that would be competitive with Australian varieties for this noodle market.