Effects of Weakly Electrolyzed Water on Properties of Japanese Wheat Noodles (Udon)

Abstract

The effect of weakly electrolyzed water (anode water and cathode water) on the properties of Japanese wheat noodles was examined. Instrumental measurements and sensory tests of the cooked noodles revealed that noodles made by kneading wheat flour with anode water were harder and springier than those made by kneading wheat flour with tap water. This suggests that anode water provides a favorable texture to the cooked noodles. Anode water promoted the dissolution of gliadin and glutenin subunits which participate in the formation of gluten-matrix, so that the texture of cooked noodles was improved by kneading the wheat flour with this water. When noodles were cooked in either anode water or cathode water, they showed less springiness compared with those cooked in tap water. The use of either anode or cathode water for cooking changed the gelatinization condition of starch, which affects the texture of the cooked noodles.