Abstract
Japanese udon noodles, inoculated with the salt-tolerant yeast Hyphopichia burtonii M2 before being dried, were prototyped as a model for Inaniwa noodles. Cracks were observed in the noodles colonised with H. burtonii that extended from the inside to the surface of the noodles. Salt dissolution during the boiling process of these dried noodles could be approximated as a first-order reaction. The salt dissolution rate of the dried noodles with H. burtonii (λ=−0.230%/min) was faster than in the non-inoculated controls (λ=−0.169%/min). Thus, the presence of this halotolerant yeast, which creates cracks in the noodles, appears to promote salt dissolution during cooking.
