The science of life changing noodles

What makes a good udon noodle? And how can they eat away at our worldwide diabetes epidemic?
diversus devops
diversus devops

Scientists from Curtin University are researching how to make life changing noodles.

Yes, noodle science is a real thing, and it has some important implications for WA farmers.

A lot of science goes into making noodles with the perfect appearance and texture.

But did you know that the right noodle could help combat diabetes?


There are many different types of noodles. Some—like udon—are made by thinly slicing very flat sheets of dough. Others are formed by extrusion, pushing dough through tiny noodle-shaped holes.

Obviously, when it gets to your plate, you want your noodle to have the perfect look and feel. The people making and selling noodles want that too.

Food science takes the pure sciences—chemistry, biology, maths and physics—and mixes them all together, adds a pinch of salt and creates scientifically good food.

To make the best noodles ever, we need to first understand grain chemistry. Cereal scientists, such as Dr Haelee Fenton at Curtin University, research how wheat is grown, harvested and processed. They test starch and protein components, figure out how these factors affect noodle quality, and then consider whether it’ll make a noodle consumers will want oodles of.

WA is the world’s major supplier of unique noodle wheat blends for Japanese udon noodles. This wheat has been bred to suit our unique growing environment, and also to develop the traits that make good quality udon noodles.

So what does make a good udon noodle? The texture should be soft, a little resistant when you bite into it, but then also elastic and springy. The surface should be smooth, bright, glossy and creamy, and it should hold its shape.


Despite being popular around the world, noodles are a traditional food of Asia.

60% of the world’s diabetic population also live in Asia.

Carla Bourgy, a dietetics Masters student at Curtin University, is researching whether noodles made with wheat that is high in protein can help make people healthier.

Noodles are made with wheat blends that contain starch, a type of carbohydrate.

Some starches in foods are digested and absorbed quickly and can cause blood glucose levels to rise (and fall) rapidly. These sudden changes may be associated with the development of type 2 diabetes, a disease in which the body does not produce or use insulin well.

When protein is eaten with some types of starch, it can slow the rate at which starch is digested and absorbed into the blood. This means blood glucose levels are maintained at a steadier, healthier level.

Could high protein noodles prevent blood glucose levels from spiking, and help prevent diabetes?


Along with the consumption of protein, lots of other interconnected factors affect how starch is digested.

Adding fibre to noodles might also slow starch digestion. Changing the molecular chemistry of the carbohydrate might make it more resistant to rapid digestion. The way grains are processed can have an impact, as well as the presence of other nutrients in the digestive system.

Carla’s research will control for all these other factors and only look at the effects of increased protein in the noodle flour.


One effect of using a higher protein wheat is that the noodles can become firmer.

And no one wants a chewy udon noodle.

If Carla finds that high protein noodles can help make people healthier, then more research can be done to help make the ultimate noodle… a noodle which is delicious and good for you too.

diversus devops
About the author
diversus devops
View articles


We've got chemistry, let's take it to the next level!

Get the latest WA science news delivered to your inbox, every fortnight.


Creative Commons Logo

Republishing our content

We want our stories to be shared and seen by as many people as possible.

Therefore, unless it says otherwise, copyright on the stories on Particle belongs to Scitech and they are published under a Creative Commons Attribution-NoDerivatives 4.0 International License.

This allows you to republish our articles online or in print for free. You just need to credit us and link to us, and you can’t edit our material or sell it separately.

Using the ‘republish’ button on our website is the easiest way to meet our guidelines.


You cannot edit the article.

When republishing, you have to credit our authors, ideally in the byline. You have to credit Particle with a link back to the original publication on Particle.

If you’re republishing online, you must use our pageview counter, link to us and include links from our story. Our page view counter is a small pixel-ping (invisible to the eye) that allows us to know when our content is republished. It’s a condition of our guidelines that you include our counter. If you use the ‘republish’ then you’ll capture our page counter.

If you’re republishing in print, please email us to let us so we know about it (we get very proud to see our work republished) and you must include the Particle logo next to the credits. Download logo here.

If you wish to republish all our stories, please contact us directly to discuss this opportunity.


Most of the images used on Particle are copyright of the photographer who made them.

It is your responsibility to confirm that you’re licensed to republish images in our articles.


All Particle videos can be accessed through YouTube under the Standard YouTube Licence.

The Standard YouTube licence

  1. This licence is ‘All Rights Reserved’, granting provisions for YouTube to display the content, and YouTube’s visitors to stream the content. This means that the content may be streamed from YouTube but specifically forbids downloading, adaptation, and redistribution, except where otherwise licensed. When uploading your content to YouTube it will automatically use the Standard YouTube licence. You can check this by clicking on Advanced Settings and looking at the dropdown box ‘License and rights ownership’.
  2. When a user is uploading a video he has license options that he can choose from. The first option is “standard YouTube License” which means that you grant the broadcasting rights to YouTube. This essentially means that your video can only be accessed from YouTube for watching purpose and cannot be reproduced or distributed in any other form without your consent.


For more information about using our content, email us:

Copy this HTML into your CMS
Press Ctrl+C to copy