Changes in Properties and Microstructure of Noodles during Boiling Process

Abstract

In the early stage of the boiling process, the water content, the weighing percentage and the degree of gelatinization of noodles increased rapidly. Large vacuoles were observed in the core of the noodle. The microstructure in the exterio rpart became dense. In the midle stage, fine vacuoles were formed in the exterior part of the noodle. The structure of this part became fine spongy when the noodle was thoroughly boiled. The diameter in vacuoles became large when noodle was boiled too long. The microstructure in the core part of noodles changed somewhat slower than in exterior part. The structures of these two parts were different from each other when the noodle was thoroughly boiled. The changes in elasticity of noodles corresponded to those in the microstructure during the boiling process.