Elucidation of mechanisms governing noodle texture based on water and gluten: Visualizing food texture through color change and transparency

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Other Title
  • 水とグルテンが麺の食感を支配する機構の解明　－色変化と透明化により食感を可視化する－
  • ミズ ト グルテン ガ メン ノ ショッカン オ シハイ スル キコウ ノ カイメイ : イロ ヘンカ ト トウメイカ ニ ヨリ ショッカン オ カシカ スル
Published
2025-09-15
DOI
  • 10.3136/nskkk.nskkk-d-24-00047
Publisher
Japanese Society for Food Science and Technology

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<p>Many existing food manufacturing processes rely on empirical knowledge and are not often designed or performed with a thorough understanding of the underlying phenomena. Drying and rehydration processes are one example of this. The water transfer behavior within foods during these processes varies depending on the manufacturing and cooking conditions, significantly influencing food quality. Based on the observation that the brightness of food changes in response to its moisture content, a novel method for measuring water transfer within foods was developed. Using this approach, new mechanisms of water transfer in pasta were proposed. In addition, a new framework for understanding these complex phenomena, referred to as the artificial intelligence comprehensive and reverse analysis method, was suggested. The effectiveness of this method was demonstrated by elucidating the complex mechanisms by which the gluten structure in noodles affects food texture. This review provides an overview of our findings.</p>

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