Abstract
Comparisons on hardness of various cooked noodles which varied in cooking conditions were investigated by the multi-points mensuration method using a texturometer.
The regression lines between biting clearances (within the certain limits) and hardness (using a needle plunger) were useful as a empirical formula which expressed the textural properties of hardness of various cooked noodles. With respect to this regression line y = ax + b, a was closely connected with the cooking qualities of cooked noodles and b indicated the relative hardness of cooked noodles which was practically bit off with plunger.
In relation to the method of the mensurations of three characteristics already reported, estimations of optimum cooking times of various cooked noodles would be possible by using the relations between two characteristics calculated from the instrumental derived data of multi-points mensuration method.
