Introduction
In 1910 enriched flour became mainstream.It was suppose to be better for people by adding vitamin B.The flour has added ingredients they are Thiamine, Riboflavin and Niacin. White flour became a thing in 1870 when roller milling was introduced.
Monosodium Glutamate is a flavor enhancer that was popularized in the 20th century. In WWII the japanese used it in their food rations to enhance the flavor. Monosodium Glutamate was made by bacterial fermentation.
Chemistry's Role
Instant Ramen is man made food. The msg helps amplify the flavor of the ramen and the enriched flour is used in the noodles.However eating ramen can increase the chances of getting heart disease and strokes. When Ramen is in hot water it separates and it softens.
Background Research
Momofuku Ando invented ramen after WWII in Japan. His goal was to feed the masses because food was scarce in Japan.In 1958 after the introduction of chicken flavor Instant Ramen was an “Instant” success.
Resources
http://www.livestrong.com/article/482418-cooking-ramen-noodles-in-a-crock-pot/
http://edition.cnn.com/2001/WORLD/asiapcf/east/02/23/hongkong.noodles/index.html
http://kathmandupost.ekantipur.com/news/2015-06-04/maggi-noodles-banned-in-nepal.html
https://www.ams.usda.gov/sites/default/files/media/CID%20Soup,%20Noodle,%20Ramen,%20Instant.pdf
http://www.sciencedirect.com/science/article/pii/S0963996907001962
https://www.reference.com/science/chemical-formula-wheat-flour-677c04b3c46e01cd
http://www.seriouseats.com/2012/04/top-ramen-noodles-cup-noodles-interview.html
https://www.nissinfoods.com/Nutrition/Top%20Ramen%20NF%20Ingredients.pdf
https://chem.nlm.nih.gov/chemidplus/rn/6106-04-3
http://www.truthinlabeling.org/IVhistoryOfUse.html
http://jamanetwork.com/journals/jama/article-abstract/319273
About the Author
William Herbert is a junior at Billings Senior High. He enjoys making funky beats, he knows for a fact that Saturdays are for the BOYS. He also ate a crayon once… It was alright tasting.