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KMID : 1007520030120050559
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Food Science and Biotechnology
2003 Volume.12 No. 5 p.559 ~ p.564
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Effects of Processing, Formula and Measurement Variables on White Salted Noodle Color
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Chang Hak-Gil
Lee Min-Jae
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Abstract
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The objective of this study was to investigate the effects of various factors (wheat cultivar, processing and formula parameters) on the color of white salted noodles. Four wheat flours (Eltan, Soft white winter, Penawawa, soft white spring, Idaho377s (ID377S), hard white spring and Klasic, hard white spring) varying in quality were used for the study. The flours were made into white salted noodle sheets varying in thickness (0.75-2.00㎜), water absorption (29-35%), mixing time (2-6min), and sodium chloride levels (0-4%)(all flour weight basis). CLE tristimulus color space values (L^(*), a^(*), b^(*)) were measured at 0-24 hr using white, yellow, and black background tiles. The effects of noodle sheet side and dough resting period were examined. The largest source of color variation, especially lightness (L^(*)), of the noodles was the different wheat cultivars used for each type of flour. Processing and formula parameters, including dough mixing time, water absorption, noodle sheet side, dough resting period, and sodium chloride level, had much smaller effects on color compared with the type of flour. For L^(*) values, sheets 1.5㎜ or thicker and higher water absorption levels (35%) appeared to provide the best color measurements. Furthermore, 4 min mixing time, no dough resting period, and 2% sodium chloride were identified as optimal conditions. Color was measured after 24 hr on a white or otherwise light-colored background tile using one consistent side of the noodle sheet.
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