Abstract
In the limited water system, the degree of starch gelatinization terminated at a certain value (Terminal extent of gelatinization, TEG). Ceiling water content (CWC) or water holding capacity in starch changes after a gelatinization process in the way that gelatinized starch possesses higher CWC than ungelatinized starch. TEG plays an important role as a main factor in controlling the CWC of starch. Existing quick-boiling products in the market have a structure: they are pre-cooked on the surface part and either partly cooked or uncooked in the center. The problem is that these products tend to loose its good texture (i.e., their firmness) because it is very easy to overcook their surface when reheating or boiling before serving. In an attempt to overcome this problem by making a totally new type of udon (a kind of Japanese noodle), pre-cooked (gelatinized) only in the center, leaving the surface uncooked, the ideas of CWC and TEG were applied. The steps involving in making this noodle include steeping in water, drying the surface, sealing in a plastic pouch and heating. This noodle has the potential to be a quick-boiling noodle and at the same time has good texture and firmness because of its ungelatinized surface. The only gelatinized core of udon was visually confirmed by polarizing microscope. Water content inside this udon during processing steps was monitored by Magnetic Resonance Imaging. Water was kept higher in the gelatinized core of udon because of its higher CWC.
