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AACC International Approved Methods -AACC Method 66-60.01. Guidelines for Making and Cooking Japanese Udon Noodles

AACC International Approved Methods

Semolina, Pasta, and Noodle Quality

AACCI Method 66-60.01
Guidelines for Making and Cooking Japanese Udon Noodles

VIEW METHOD

Objective
These guidelines are used to produce udon noodles made from wheat cultivars milled to 60% flour extraction. They outline a general procedure for noodle making and cooking only (1,2). Subsequent testing might include objective measurements (e.g., color and color stability and firmness of cooked noodles) as well as subjective assessments (e.g., sensory evaluation of noodle color and texture). It should be noted that highly trained panels are required for sensory evaluations.