Existing quick-boiling noodles on the market have a certain structure: they are pre-cooked on the surface and either partly cooked or uncooked in the center. The problem with these products is that they tend to lose their good texture (i.e., their firmness) because it is very easy to overcook their surface when reheating or boiling before serving. In an attempt to overcome this problem, a totally new type of processed udon (a kind of Japanese noodle) that is pre-cooked (gelatinized) only in the center, leaving the surface uncooked (ungelatinized), was produced. It has the potential to be a quick-boiling noodle that at the same time has good texture and firmness because of its ungelatinized surface. The steps involved in making this noodle include steeping in water, drying the surface, sealing in a plastic pouch, and heating, guided by the concepts of ceiling water content and terminal extent of gelatinization. The process of producing the new noodle was monitored by magnetic resonance imaging. The local distribution of starch gelatinization in the finished product was visually confirmed by polarizing microscope. (c) 2004 Elsevier Ltd. All rights reserved.