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Udon Noodle Making

Formula contains 300 g flour, 6.0 g NaCl, 96 g water (14% constant flour moisture basis) with dough sheet and noodles prepared with an Otake Laboratory Noodle Machine (14). Often, optimum water absorption is used as opposed to constant absorption. Color measurements are made with a Minolta Chroma Meter set to the L*a*b* color system.

Udon Noodle Brightness Reading (L0UNC) & (L24UNC) L* reading from the Minolta Chroma meter at 0hr and 24hr.

Udon Noodle Red - Green Reading (A0UNC) & (A24UNC) a* reading from the Minolta Chroma meter at 0hr and 24hr.

Udon Noodle Yellow - Blue Reading (B0UNC) & (B24UNC) b* reading from the Minolta Chroma meter at 0hr and 24 hr.

Noodle Yield(NYELD): Relative score assigned to WTIN (see below).

Noodle Score(NOSCOR): Additive score incorporating raw and cooked noodle color, yield and texture.

Noodle Weight Increase (WTIN): Percentage weight increase of cooked noodle relative to raw noodles.

Raw Noodle Color Score (RNCOL): The score subjectively assigned to raw noodles which were assessed visually. The standard control raw noodle is assigned a score of 16. Scores assigned to the experimental raw noodle can range from 1-20.

Cooked Noodle Color Score (CNCOL): The score subjectively assigned to cooked noodles which were assessed visually. The standard control raw noodle is assigned a score of 16. Scores assigned to the experimental cooked noodle can range from 1-20.

Cooked Noodle Texture Score (TEXTNO): The score assigned by a sensory panel which considers factors such as chewiness, firmness and/or softness, springiness, elasticity, and other bite characteristics. The standard control cooked noodle is assigned a score of 32. Scores assigned to the experimental cooked noodles can range from 1 to 40.

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