Objective evaluation methods for the elasticity, smoothness, and softness of cooked udon noodles were established on the basis of texture analysis. Noodles with different diameters and amylose contents were prepared to verify the reliability of the proposed evaluation methods. Results revealed that the elasticity of udon noodles could be examined by using the method that involved rinsing cooked noodles with 10°C cold water for 30 s and stretching a single strand of cooked noodle at 3 mm/s with an A/KIE probe until broken. The stiffness of the sample at 3.5 mm could be determined to indicate the elasticity caused by the size of dried udon noodles. The softness and smoothness of cooked udon noodles could be examined when cooled and drained for 30 s by using HDP/PFS probe. The elasticity of cooked udon noodles increased as their diameter increased, and their smoothness and softness significantly increased as the amylose content decreased (p < 0.05). Texture analysis could be used to quickly and accurately indicate the elasticity, softness, and smoothness of cooked udon noodles. The texture characteristics of udon noodles were related to their formulation, processing, and size. Establishing an adaptability evaluation method for the quality of udon noodles is a prerequisite for optimizing processing technologies and developing new products. Thus far, limited research has focused on objective methods for evaluating the texture of cooked udon noodles. This work developed valuable instrumental methods for examining the elasticity, softness, and smoothness of cooked udon noodles and provided noodle manufacturers a tool for selecting udon noodle formulations and processing technology based on texture analysis. This article is protected by copyright. All rights reserved.

中文翻译：

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基于质构分析的熟乌冬面柔软度、弹性和光滑度特性

在质构分析的基础上，建立了熟制乌冬面的弹性、滑爽度和柔软度的客观评价方法。制备不同直径和直链淀粉含量的面条以验证所提出的评估方法的可靠性。结果显示，乌冬面的弹性可以通过以下方法来检测：将煮熟的面条用 10°C 的冷水冲洗 30 秒，然后用 A/KIE 探针以 3 mm/s 的速度拉伸单股煮熟的面条直至断裂. 可以确定样品在 3.5 毫米处的刚度，以表明由干乌冬面的大小引起的弹性。使用 HDP/PFS 探头，可以在冷却和排水 30 秒后检测煮熟的乌冬面的柔软度和光滑度。煮熟的乌冬面的弹性随着其直径的增加而增加，随着直链淀粉含量的降低，它们的光滑度和柔软度显着增加（p < 0.05）。质地分析可用于快速准确地指示煮熟的乌冬面的弹性、柔软度和光滑度。乌冬面的质地特征与其配方、加工和尺寸有关。建立乌冬面品质适应性评价方法是优化加工工艺和开发新产品的前提。到目前为止，有限的研究集中在评估熟乌冬面质地的客观方法上。这项工作开发了有价值的仪器方法来检查弹性、柔软度、和光滑度，并为面条制造商提供了一种基于质地分析选择乌冬面配方和加工技术的工具。本文受版权保护。版权所有。