Effect of cavities on hardness of boiled Inaniwa-udon (hand-stretched wheat noodles)

The relation between the protein content of Inaniwa-udon and the respective hardnesses of the outer layer (H1) and all layers (H2) of boiled Inaniwa-udon was investigated, revealing a negative correlation between H2/H1 and protein content (r= -0.61). SEM cross-section images revealed larger cavities...

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Bibliographic Details
Published inNihon Shokuhin Kagaku Kōgaku kaishi Vol. 53; no. 2
Main Authors Ohisa, N.(Akita-ken. Research Inst. of Food and Brewing (Japan)), Ohno, T, Kumagai, M
Format Journal Article
LanguageJapanese
Published 2006
Subjects
FERMETE
FIRMEZA
FIRMNESS
MICROSCOPIA
MICROSCOPIE
MICROSCOPY
PASTA
PASTAS ALIMENTICIAS
PATE ALIMENTAIRE
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
PROTEINAS
PROTEINE
PROTEINS
RHEOLOGICAL PROPERTIES
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Summary:The relation between the protein content of Inaniwa-udon and the respective hardnesses of the outer layer (H1) and all layers (H2) of boiled Inaniwa-udon was investigated, revealing a negative correlation between H2/H1 and protein content (r= -0.61). SEM cross-section images revealed larger cavities in the low-protein product (9.6%) than in the high-protein product (10.3%) for noodles from the same manufacturer. The relationship between H2/H1 and the cavity content of Inaniwa-udon and two other products followed a quadratic curve. When the cavity content of Inaniwa-udon exceeded 10%, the H2/H1 value fell.
Bibliography:Q02
2006005984
ISSN:1341-027X
DOI:10.3136/nskkk.53.91