The texture of a noodle is a remarkably complicated thing. When you bite into a spoonful of ramen noodles, you expect a bit of springiness (or a resistance to your bite) on the outside and a pleasantly soft give on the interior. These variations are so tiny as to be often overlooked, but they matter to noodle quality.
There are many factors in play in making a good noodle. For a wheat noodle, the structure of the gluten affects the overall quality. How a noodle dough is stretched, folded, and rolled out matters. And in between all of this, there are miniscule air bubbles that are part of the mix and influence texture.
Until recently, no one had ever looked at the bubbles in noodle dough.
“There was absolutely nothing in the literature indicating that the bubbles were there or that they were important at all. We did have some indirect evidence for bubbles from our ultrasonic experiments, but CLS (Canadian Light Source) microtomography was in some ways a hail Mary experiment: OK, let’s just sheet some dough and see what we find,” said Martin Scanlon, U of M professor in the Faculty of Agriculture and Food Sciences, and the project’s lead researcher.