ASSESSMENT OF UNCOOKED PRODUCT QUALITYBreaking 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.
