Change in the Status of Water in Japanese Noodles During and After Boiling Observed by NMR Micro Imaging

A correlation between moisture content (M, g water/ g dry matter) and transverse relaxation time ( T 2 ) of water protons in standard wheat gel samples was established by NMR. Changes in moisture distribution in Japanese noodles were estimated from T 2 of water protons obtained by NMR micro imaging using the correlation. Penetration of water from the surface to the core during boiling and homogenization of moisture content after boiling were clearly observed in the MR images and moisture profile. A local minimum of T 2 of water protons was detected in the moisture profile of noodles boiled in tap water.