Texture Evaluation of Soumen Japanese Vermicelli - Texture Analysis of "Soumen" Japanese Vermicelli

Introduction

The evaluation of the mechanical properties of foods, such as strength and hardness, is becoming widely used for the numerical comparison and control of food texture. This Application News introduces the tensile test and cutting test of Japanese soumen vermicelli to evaluate the texture. Soumen vermicelli is originated in Nara Prefecture in Japan. It was made by hand by kneading wheat, salt, and water; applying food oil and starch; and then stretching, drying, and maturing. Nowadays, it is generally machine-made. According to JAS (Japan Agricultural Standards) standards, noodles less than 1.3 mm diameter are "soumen," those from 1.3 mm to 1.7 mm diameter are "hiyamugi," and larger noodles are classified as "udon."

June 21, 2010 GMT