Abstract: A spray drum system includes a drum drying device and a spray device. The spray device is configured to spray solid particles on the drum drying device. The spray device includes a feeding hopper, a vibrator, a pneumatic conveyor and a high-pressure air source. The feeding hopper is configured to accommodate the solid particles. The vibrator is connected with an output port of the feeding hopper and configured to vibrate the feeding hopper and output the solid particles and control an output rate of the solid particles. The pneumatic conveyor is configured to receive the solid particles output from the vibrator and spray over the drum drying device. The high-pressure air source is connected with the pneumatic conveyor and configured to supply a gas driving force required to transport and spray the solid particles.

Abstract: A method for preparing an instant noodle, a flour composition for an instant noodle, and an instant noodle are disclosed. The method for preparing the instant noodle includes preprocessing a non-wheat cereal to form processed non-wheat cereal flour. The method further includes providing a non-wheat cereal component having the processed non-wheat cereal flour, and mixing the non-wheat cereal component with a wheat component to form a flour composition. The amount of the non-wheat cereal component is at least 50 weight percent of the total weight of the flour composition, and the amount of the wheat component is 7.5-50 weight percent of the total weight of the flour composition. The flour composition is then formed into the instant noodle.

Abstract: The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles.

Abstract: A dry flour composition is provided to be mixed with added water for forming dough. The flour composition includes a wheat flour component, and a non-wheat cereal component. The amount of the non-wheat cereal component is at least 30% by weight based on the total weight of the dry flour composition in the absence of added water. The dry flour composition contains an additive, which is selected from a group consisting of wheat gluten protein and Curdlan, in an amount sufficient to provide a net-like structure for the dough.