A New Cooking Test Method for Noodles

Abstract

A new noodle-cooking test apparatus which is composed of newly designed cooking cups and a kind of steam generator was developed by the authors. The conventional noodle-cooking test had been performed by using such an apparatus as composed of a cooking flask, a reflux condenser and an electric heater. Three types of noodles, which were dried buckwheat noodle, 'Udon' (a Japanese noodle) and spaghetti, were comparatively cooked by use of these two kinds of testing apparatuses to investigate the properties of the cooked noodles and the efficiencies of the experimental performances. By the new method, both the moisture contents of the cooked noodles and the percentages of the waste dissolved in the cooking water were generally smaller than those by the conventional method, when the same cooking time was applied. The new method was considered to be better than the conventional method in the view point of consistency of the cooking water temperature and easiness of the experimental operations.