Cereal Chem 60:433 - 438.  |  VIEW ARTICLE
Noodles. I. Measuring the Textural Characteristics of Cooked Noodles.

N. H. Oh, P. A. Seib, C. W. Deyoe, and A. B. Ward. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

The Instron Universal Testing Instrument was used to measure certain textural characteristics of cooked noodles. Cooked noodles were cut or compressed across their long dimension. When optimum cooking time and a subsequent standing period of 10 min at 25 C were used, maximum cutting stress and resistance to compression were reproduced with coefficients of variation of less than 5%. The maximum cutting stress and resistance to compression were significantly different for noodles made from eight wheat flours. When correlated with sensory evaluation of firmness and chewiness of noodles, maximum cutting stress and resistance to compression, respectively, gave correlation coefficients of 0.888 (P less than 0.01) and 0.848 (P less than 0.01). Noodles made from four flours under identical laboratory conditions varied in thickness after cooking, from 2.25 +/- 0.04 mm to 2.85 +/- 0.07 mm. The maximum cutting stress and the resistance to compression changed linearly with thickness, and the rate of change was the same for all four noodles.