Effect of Different Flour on Fresh White Salted Noodle Color

Abstract

Abstract: In order to understand the effect of starch, gluten and malt on fresh white salted noodle color, 8 different flours were prepared to make Chinese white salted noodles, then tested their L*、a*、b* values with Minolta at 0 hr and 24 hr, respectively. Analysis of ANOVA for L*、a*、b* values showed that all F-values were significant at 5% or 1% level. All noodle colors changed at 24 hr, their L* values (white-black) decreased, a*(red-green)、b*(yellow-blue) values increased. The result also showed that white salted noodle colors made by wheat flours added starch were better, and flour added 9% starch was the best. Result suggested that wheat breeder should breed new varieties with not higher gluten content, but higher starch content, good noodle color stability and resistant pre-harvest sprouting.

CLC Number:

S331

Yang Ennian, Cheng Dongsheng, Lan Jing, Huang Sidi, Zou Yuchun﹡. Effect of Different Flour on Fresh White Salted Noodle Color[J]. Chinese Agricultural Science Bulletin, 2006, 22(10): 306-306.

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