Comparison of Hardness of Cooked Inaniwa-udon and Hardness of Other Wheat Noodles
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- Ohisa Naganori
- Akita Research Institute of Food and Brewing
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- Horigane Akemi K.
- National Food Research Institute
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- Ohno Toshihisa
- Akita Research Institute of Food and Brewing
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- Yoshida Mitsuru
- National Food Research Institute
Bibliographic Information
- Other Title
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- 稲庭うどんと他のめんとの破断強度比較
- イナニワウドン ト タ ノメ ン ト ノ ハダンキョウド ヒカク
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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.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 52 (11), 522-527, 2005
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390282681386271616
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- NII Article ID
- 130000052752
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- NII Book ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
- http://id.crossref.org/issn/1341027X
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- NDL BIB ID
- 7699251
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed