The effect of superheated-steam dehydration kinetics on textural properties of asian noodles

Superheated steam was used to dry raw white salted noodles prepared from Canadian Prairie Spring White wheat and to evaluate the effect of different drying regimes on noodle texture. Dried noodle breaking strength was generally greater (preferred) when lower steam temperatures and shorter exposure times were used. At temperatures of 130°C and greater (140°C to 160°C), the nature of the noodle changed from a traditional dried product to a partially cooked instant noodle. At 110°C and 120°C, noodle texture improvements in recovery, adhesiveness, and gumminess were overwhelmed by the deleterious effects on key textural parameters (maximum cutting stress, resistance to compression, and noodle surface firmness), resulting in an unacceptable commercial product.