Changes in textural properties of Japanese tenobe somen noodles during storage.

Tenobe somen (TS) noodles are traditional Japanese wheat-based noodles that are produced manually using a sophisticated method called tenobe (literally, "hand stretched"). In the tension test, both the tensile strength and extensibility of TS noodles were greater than those of machine-made (MS) noodles. In the biting test, the chewy texture of TS noodles was realized in the analysis of the force-deformation curves of each type of somen noodles.

Rheological properties of somen noodles--a traditional Japanese wheat product.

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.