Rheological Properties of  Somen  Noodles—A Traditional Japanese Wheat Product

ABSTRACT:  We investigated the rheological properties of the Japanese wheat product  tenobe somen  noodles manufactured using a unique traditional process—“ Te‐nobe  (hand‐stretched).” In an extension test, the maximum resistance to extension (R max ) and extensibility until rupture (Erup) of boiled  somen  noodles were measured on a Texture Analyzer in the tension test mode and compared with those of machine‐made  somen  noodles. The R max and Erup values per unit cross‐sectional area were significantly higher for boiled  tenobe somen  noodles than for machine‐made  somen  noodles, clearly indicating the higher resistance to extension and extensibility of the former. A compression test performed using the Texture Analyzer in the biting‐test mode revealed that although the maximum force of compression (F max ) was lower for boiled  tenobe somen  noodles than for machine‐made  somen  noodles, the former had more characteristic texture than the latter, which was shown by comparing the force‐deformation curve of each  somen  noodle. Scanning electron microscopy revealed differences between dried  tenobe  and machine‐made  somen  noodles, which may reflect their rheological differences. Lateral and sectional micrographs of  tenobe somen  noodles showed regular arrays of starch granules and gluten networks, and some air spaces.  Tenobe somen  noodles exhibited significantly higher dityrosine content than the flour used for their manufacture, indicating that tyrosine residues in gluten proteins cross‐link during the manufacturing process; however, the dityrosine content in  tenobe somen  noodles were not higher than that in machine‐made  somen  noodles.