Analysis of traditional preparation methods of buckwheat noodles in Japan

Authors

  • Yuya Asami Department of Food Science and Human Nutrition, Faculty of Agriculture, Ryukoku University, Otsu 520-2194, Japan
  • Yoshinobu Yamashita Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Takahiro Oka Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Takanori Terao Terao Milling Company, Himeji, Hyogo, Japan
  • Satoshi Ito Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Sayoko Ikeda Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Ayumi Nishihana Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Natsumi Mitsumata Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan
  • Kiyokazu Ikeda Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan

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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Published

2018-11-05

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Articles