Comparison of Hardness of Cooked Inaniwa-udon and Hardness of Other Wheat Noodles
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Accession number;05A1016496
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| Title;Comparison of Hardness of Cooked Inaniwa-udon and Hardness of Other Wheat Noodles |
| Author;
OHISA NAGANORI
(Akita Res. Inst. Food & Brewing, JPN)
HORIGANE AKEMI
(National Food Res. Inst., JPN)
ONO TOSHIHISA
(Akita Res. Inst. Food & Brewing, JPN)
YOSHIDA MITSURU
(National Food Res. Inst., JPN)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.52;NO.11;PAGE.522-527(2005)
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| Figure&Table&Reference;FIG.7, TBL.2, REF.11 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The hardness of the outer layer (H1) and of all layers (H2) of cooked Japanese wheat noodles was studied using a Tensipresser compression tester. The H2 values of cooked strands of No.1-Hiyamugi (machine-made), Sanuki-udon (machine-made), and Inaniwa-udon (hand-stretched) after standing for 0.5 hours were found to be 1.9N, 2.5N and about 4.0-7.1N, respectively. Both H1 and H2 changed with elapsed time for some noodles, but the H2/H1 ratio assumed a fixed value: about 10 for No.1 Hiyamugi, about 8 for Sanuki-udon, and about 13-18 for Inaniwa-udon. Proton NMR micro-imaging (MRI) of the cooked Inaniwa-udon showed cavities in the direction of stretching that persisted for more than 6 hours. (author abst.) |
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