Effects of addition of milk or skim milk powder (SM powder) to Japanese handmade noodles on characteristics of the noodles were investigated. The results were as follows.
1. Excepting the dough containing 4.3% SM powder, firmness and cohesiveness of the doughs increased with the addition of milk or SM powder
2. As the dough was boiled, calcium loss from milk and SM powder doughs was 22-27% and 12-19%, respectively.
3. Cooked noodles containing milk or SM powder had soft outside and firm inside. The noodles also had a little sweet taste and the milky odor, but these flavors were not reduced acceptability of the noodles.