AACCI Approved Methods Technical Committee Report on the Guidelines for Laboratory Preparation of Japanese Udon Noodles (AACCI Approved Method 66-60.01)

Abstract

Asian noodles are widely recognized as an important wheat product, making up an average of 20–50% of total wheat flour consumption in Asia. Whether a study is focused on varietal selection in breeding, components of raw materials, formulation, ingredient application, process control, new product development, or other research issues, each line of the investigation requires valid, reliable, and small-scale laboratory testing methods. The diversity of Asian noodle varieties and regional differences in processing equipment have meant no internationally approved standard methods or guidelines have previously been developed and approved for noodle evaluation. However, some countries have developed official methods for their specific noodle products. One example is the Japanese udon noodle preparation method approved by the Ministry of Agriculture, Forestry and Fisheries–National Food Research Institute of Japan. This method has been in use for nearly 30 years (with slight modifications and improvements) and ha...