Effects of Added Egg on the Taste and Texture of Noodles

Abstract

Egg noodles have characteristic eating quality. The physical properties of the dough and cooked noodles prepared with or without egg were examined by a Reometer, and the texture of the cooked noodles was evaluated by a sensory test. The dough kneaded with the egg was easy to produce and was required no resting time. The sensory test indicated that the egg noodles were harder, slightly more sticky and slightly more elastic than the Japanese noodles. The breaking stress value of the egg noodles measured by the Reometer was higher than that of the Japanese noodles. A microscopic observation revealed clearly recognizable endosperm cells at the center of both the egg noodles and Japanese noodles. These endosperm cells around the outside of the boiled Japanese noodles had swelled and crumbled, while the shape of the endosperm cells in the egg noodles had been retained in the amorphous complex of wheat proteins and egg.