|Effect of processing, formula and measurement variables on alkaline noodle color - toward an optimized laboratory system. Cereal Chemistry 77:77-85
|Morris,C.F., Jeffers,H.C. and Engle,D.A.
USDA-ARS Western Wheat Quality Lab
|A standardized laboratory method
for assessing the color potential of flours for yellow alkaline (Cantonese)
noodles is needed, especially for evaluating large numbers of small-scarle samples
such as found in wheat breeding populations. To develop such a mehtod, a number
of processing and formula parameters were varied and judged for optimum level
based on 1) discrimination and mean separation of flours, 2) sensitivity to
minor variation in the protocol parameter, 3) practicality and simplicity for
the technician, and 4) time efficiency. Four flours milled from single-cultivar
grain lots representing two with good and two with poor color potential were
made into alkaline noodle sheets, varying in thickness of 0.75 - 2.00mm, water
absorption of 33.0 - 39.0%, mixing time of 2 - 6min, and NaCl levels of 0 -
4% (all flour weight basis). Commission Internationale de l'Eclairage (CIE)
tristimulus color space (L*, a*, b*) values were measured at 0 - 24hr
using white, yellow, and black background tiles. Noodle sheet side and a dough
resting period were examined. The flours themselves were a consistently large,
significant source of variation for color, especially lightness (L*).
Based on the optimization criteria, a noodle sheet thickness of 1.5 - 2.0mm,
an optimum to slightly over optimum water absorption (36% for the flours in
this study) with some adjustment for protein content and dough handling properties,
a mixing time of 4 min, no dough resting period, and 2% NaCl were selected.
Color measurement at 24hr on a white or otherwise light-colored background tile
was judged best using a consistent side of the noodle sheet. Resting doughs
for 1hr slightly improved handling and sheeting chrarcteristics but was not
included for time efficiencies.
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