How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 16 August 2016

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 2

ASSESSMENT OF UNCOOKED PRODUCT QUALITY

Breaking strength gives a measure of the strength of the dry noodle block/cake. This determines how well the product tolerates shipping and may indicate how well a product holds together upon cooking.

Processing conditions can have a huge effect on breaking strength quality. Breaking strength has seldom been used to date in published literature to predict the cooking quality of noodles, but it may be useful as a QA procedure for the noodle industry, as the measurement can be done more rapidly than a cook test, and it can be used as a near-line procedure.