On the Cooking Time of Spaghetti and Japanese Dried Noodles (II)

Abstract

Measurement of tensile properties and sensory evaluation of boiled spaghetti were conducted on eight samples. The optimun cooking time obtained from boiling time-tensile property curves agreed fairly well with that from sensory test. The optimun cooking time was prolonged to a small extent by addition of 1-3% sodium chloride in boiling water.