Effects of preparing conditions on the physical properties of noodle during drying process

Changes in physical properties of Japanese type noodle during drying and effect of drying on the texture of the cooked noodle were investigated by using a rheometer. Both logarithmic values of bending strength and bending Young's modulus of dry noodle plotted against moisture content increased convexly upward with a drying except of noodles which oxidized with potassium iodate or prepared by the dough with pH above 7. Cutting strength of cooked noodle decreased with a a decrease of moisture content to about 25% and it increased by additional drying. Both bending strength and bending Young's modulus of dry noodle decreased when salt was added. Moisture content of the dry noodle, which gave the minimal cutting strength to the noodle when cooked, shifted to the lower value when added salt was increased. High bending strength was obtained for cooked noodle prepared from dough which added water was 42.5 similar to 45.0%. Dough resting did not affect the mechanical properties of dry noodle, but increased cutting strength of cooked noodle. Emulsified oil decreased both mechanical strength of dry cooked noodles. High mechanical strength was obtained for noodle during drying prepared from the dough with high gluten content or with higher pH than 7.