ASSESSMENT OF UNCOOKED PRODUCT QUALITY
strength gives a measure of the strength of the dry noodle block/cake.
This determines how well the product tolerates shipping and may indicate
how well a product holds together upon cooking.
conditions can have a huge effect on breaking strength quality. Breaking
strength has seldom been used to date in published literature to
predict the cooking quality of noodles, but it may be useful as a QA
procedure for the noodle industry, as the measurement can be done more
rapidly than a cook test, and it can be used as a near-line procedure.