- 著者
-
小林 祥子
金田 勇
- 出版者
- 一般社団法人 日本レオロジー学会
- 雑誌
- 日本レオロジー学会誌 (ISSN:03871533)
- 巻号頁・発行日
- vol.46, no.3, pp.139-143, 2018-06-15 (Released:2018-08-31)
- 参考文献数
- 8
- 被引用文献数
-
1
UDON is a type of traditional Japanese noodles. “TEUCHI UDON” are made by kneading and rolling wheat flour, cutting it into strips, and then boiling them. One of the visible characteristics of “TEUCHI UDON” is sharp edge that appears in the ridge of the noodles, and such visual effect, in addition to the mechanical properties of noodles, greatly enhances the taste. To understand why the “edge” appears in the UDON noodles, we investigated the change in the shape and mechanical properties of UDON noodles during cooking. Moreover, we performed quantitative evaluation of the “edge” using image analysis of the cross-section of the UDON noodles during cooking. Image analysis showed that the structure of the gluten network and shape of the starch granules observed in the rolling side was different from that in the cut end. Furthermore, results of compression test revealed that the mechanical characteristics of these two ends were different from each other. We suppose that there is anisotropy in the swelling behavior of UDON noodles.