|
KMID : 1007519980070040276
|
|
Food Science and Biotechnology
1998 Volume.7 No. 4 p.276 ~ p.281
|
|
|
Influence of Temperature on the Color Change of Noodle Dough Sheet
|
|
Park, WooJoon
Rhim, Jong Whan/Shelton, David R./Sahlstrom, Stefan/Koh, Won Bang
|
|
|
Abstract
|
|
|
|
Two wheat varieties, Klasic (hard white wheat) and Arapahoe (hard red winter wheat), were milled into flour. Only the flour from the first reduction rolls of the Buhler Laboratory Mill was used for analysis. The kinetic behavior of th color change of noodle dough sheets made from these flours was studied. Noodle dough sheets were stored at 4, 25, and 45℃. Color changes measured by a tristimulus colori-meter were monitored for 48 hr. Values changed rapidly during the first 12 hr of storage. Then the rate of change decreased, indicating that two independent reactions may be involved. Simple linear relationships were found between the Total Color Difference (TCD) values and the storage time at each temperature for both samples. The color changes could not be explained by simple kinetic models. The data were analyzed by a log-log transformation method to obtain apparent reaction rate constants (k_(app)). Activation energies of 9.20 and 9.45 kJ/M for the color change of Klasic and Arapahoe samples, respectively, were determined by an Arrhenius type plot.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|