EFFECTS OF PREPARING CONDITIONS ON THE PH YSICAL-PROPERTIES OF NOODLEDURING DRYING PROCESS

Changes in physical properties of Japanese type noodle during drying a nd effect of drying on the texture of the cooked noodle were investiga ted by using a rheometer. Both logarithmic values of bending strength and bending Young's modulus of dry noodle plotted against moisture con tent increased convexly upward with a drying except of noodles which o xidized with potassium iodate or prepared by the dough with pH above 7 . Cutting strength of cooked noodle decreased with a a decrease of moi sture 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 th e minimal cutting strength to the noodle when cooked, shifted to the l ower value when added salt was increased. High bending strength was ob tained for cooked noodle prepared from dough which added water was 42. 5 similar to 45.0%. Dough resting did not affect the mechanical proper ties of dry noodle, but increased cutting strength of cooked noodle. E mulsified oil decreased both mechanical strength of dry cooked noodles . High mechanical strength was obtained for noodle during drying prepa red from the dough with high gluten content or with higher pH than 7.