An innovative noodle: gelatinized at the core, leaving the surface ungelatinized

The effect of sodium chloride on microstructure, water migration, and texture of rice noodle

“…Standard water content sample. A known water content standard sample was prepared according to Thammathongchat, Fukuoka, and Watanabe (2005). NaCl at concentrations of 0, 3, and 5 g NaCl/100 g flour was added to flour.…”

Quick-boiling noodle production by using infrared drying

“…Quick-boiling noodles are increasingly popular due to ease of preparation. Quick-boiling noodles on the market are pre-cooked and sometimes dried, fully pre-gelatinised in center or surface part of noodle (Thammathongchat et al, 2005). However, controlling degree of gelatinization during heating and drying stages are complex and difficult.…”

“…For the partially gelatinized noodle, rate of water uptake at 100°C was faster as compared to ungelatinized noodle. In a study by Thammathongchat et al (2005), new type of processed Japanese noodle that is pre-gelatinized only in center was produced to overcome textural problems occurred during noodle production by surface gelatinization. Because of the precooked core, re-boiling time is reduced.…”

Prediction of the degree of starch gelatinization in wheat flour dough during microwave heating

“…Most general type of quick-boiling noodles is fully pre-gelatinization in the specific part (surface part or center part) of noodles (Fukuyama, 2000;Thammathongchat et al, 2005). In those methods of repeatedly heating and drying starchy food, the process is thought to be complex, and controlling the degree of gelatinization is very difficult.…”