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Abstract: 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...
ABSTRACT: 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 (Rmax) 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...
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