Showing results for 'Soy noodle'
close
Soy Noodle
Cellophane noodles (/ˈsɛləˌfeɪn/; also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava or canna starch), and water.
Soy noodle Pairs With:
Food Item
Flavor Affinity Level
Soy noodle Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Umami | Soy noodles have a savory and rich taste due to the presence of glutamate. |
| Texture | Firmness | Soy noodles have a firm texture, making them chewy and satisfying to eat. |
| Nutritional Value | Macronutrients | Soy noodles are high in protein, making them a good source of essential amino acids. |
| Fiber | Soy noodles are a good source of fiber, which can aid in digestion and promote gut health. | |
| Color | Natural Pigments | Soy noodles have a yellowish color due to the natural pigments present in soybeans. |
| Aroma | Volatile Compounds | Soy noodles have a mild aroma with hints of soybean and wheat. |
| Chemical Composition | Water Activity (aw) | Soy noodles have a low water activity, which helps in preserving their shelf life. |
| Cooking Behavior | Water Retention | Soy noodles have good water retention properties, allowing them to absorb flavors well during cooking. |
Food Pairing App - Version 1.2.0