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Physicochemical, cooking, and textural properties of flours in six representative Korean style commercial dry noodles were investigated. Protein and ash contents were 8.87-9.32% and 2.8-5.0%, respectively. The swelling power and swelling volume ranged from 11.3 to 13.9 g/g and 11.1 to 13.9 mL/g, respectively. Based on Viscoamylograph pasting temperature, peak viscosity, and final viscosity were 64-68.3℃, 645-955 B.U., and 820-1110 B.U., respectively. Increases in cooked weight and cooking volume were 249.5-280.0% and 310.0-352.4%, respectively. The range of cooking loss was 7.1-9.6%. Stickiness values for cooked noodles ranged from 234.3 to 313.9 g. No relationship was observed between cooking loss and surface stickiness, suggesting that several factors could play roles in governing the stickiness. The range of tensile strength for commercial noodles was 10.6-12.4 g. The hardness and gumminess measured by Texture Analyzer had significant correlations with tensile strength. Stickiness also had significant correlation with hardness and gumminess. The range of cohesiveness for commercial dry noodles was from 0.40 to 0.43. Springiness, gumminess and chewiness for commercial dry noodles ranged from 0.58 to 0.66 mm, 397.4 to 510.6 g, and 250.2 to 304.0 g×㎜, respectively.
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