1991 Volume 38 Issue 10 Pages 897-903
A few types of noodles were manufactured under several far infrared irradiation conditions in the laboratory. Changes in the inner temperature, the moisture and the gelatinization degree of the raw noodles were measured. Rheological properties such as shear strength, hardness, cohesiveness and adhesiveness of cooked noodles were also examined. Fine structures of raw and cooked noodles were observed with a scanning electron microscope. The rheological tests revealed that the short time exposure of noodles to far infrared irradiation induced the maximal results in any kinds of tests, which was consistent with the observation of the cooked noodle's surface. It was considered that the rigid structure of gluten had been formed at the surface of noodles in the case of the short time exposure to far infrared irradiation. The same positive results were also shown between the gelatinization degree and the scanning microscopic images of the raw noodle's surface.
