Abstract
The effect of several types of salt on the physical properties of Japanese noodles was determined. The physical properties and a sensory evaluation of Japanese noodles made with edible salts were also investigated. The effect of different types of salt showed that the dough made with potassium chloride was easily extensible, whereas the dough made with calcium sulfate was difficult to stretch. It is considered that this effect was due to the differing degree of gluten formation. Boiled Japanese noodles made with magnesium chloride and with calcium chloride were softer than those made with other salts. Although the physical properties of raw Japanese noodles differed according to the type of edible salt used, the difference was not significant. There was no difference in the physical properties or sensory evaluation of boiled Japanese noodles according to the type of edible salt used. It is considered that Japanese noodles made with edible salts do not differ in either texture or taste.
