In this study, the effects of wheat noodles alone(C) and mixed with crystalline cellulose (SA) on the physical and sensory properties and structure of noodles and gels after boiling, freezing, and thawing were investigated.

The initial elastic modulus and firmness at strain 0.3 were substantially higher for frozen and thawed noodle gels (CG-F, SAG-F) than for noodle gels (CG, SAG). The breaking stress at strain 0.42-0.63 was significantly lower for CG-F and SAG-F than for CG, SAG. The rupture stress of SAG-F was significantly higher than that of CG-F, suggesting that the crystalline cellulose mixture suppressed the softening caused by freezing and thawing operations.

For the sensory evaluation, the mixed noodles after freezing and thawing(SA-F)were significantly evaluated to be firmer, stiffer, and less watery than the wheat noodles after freezing and thawing (C-F), suggesting that crystalline cellulose maintains the water distribution state.

Synchrotron radiation X-ray micro-CT observations revealed that there was a gap structure and starch aggregation inside the dried noodles. In the gap structure of the crystalline cellulose mixed noodles (SA), a lot of starch aggregation was observed, suggesting that they retained their firmness after freezing and thawing.