Analysis of traditional preparation methods of buckwheat noodles in Japan

Yuya Asami, Yoshinobu Yamashita, Takahiro Oka, Takanori Terao, Satoshi Ito, Sayoko Ikeda, Ayumi Nishihana, Natsumi Mitsumata, Kiyokazu Ikeda

DOI: https://doi.org/10.3986/fag0003

Abstract

The present study was undertaken to clarify two subjects, i.e., one subject is to clarify the mechanical characteristics on thekukuri (kneading) and kiku-neri(forming into a chrysanthemum flower-like shape) processes on the preparation of buckwheat noodles; and another problem, to compare mechanical characteristics with buckwheat flours with different particle size.  The present study shows some factors which lie behind traditional methods preparing buckwheat noodles, i.e., some factors behind the kukuriand kiku-neriprocesses. Furthermore, this present study shows that the particle size of buckwheat flour may be an important factor affecting the mechanical characteristics of buckwheat noodles.  

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DOI: https://doi.org/10.3986/fag0003

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