This method was selected because it emphasizes differences in noodle color between flours. Formula contains 100 g flour (14% moisture basis) and 29.2 g salt water solution (4.29% w/v). Water absorption is held constant. Dough sheets and noodles are prepared using an Otake Laboratory Noodle Machine. (Oriental Noodle Technology - 1998 AACC Short Course, Wheat Marketing Center, Portland, OR)
10.1. Noodle Score
The score is a subjective evaluation of noodle processing in addition to color stability. The score is additive, incorporating Machining - 20 points, Dough sheet appearance - 5 points, and Color stability - 30 points. The higher the number the better the performance. The standard control flour, comparable to the Australian Standard Wheat (ASW), is assigned a score of 7 each measurement (385 total points). Experimental samples are scored (1-10) against the standard control flour.
10.2. Color Evaluation
A bright and creamy color is desirable for Chinese raw noodles. Noodle color is evaluated by instrumental measurement at 0, 2 and 24 hours after noodles are made. The noodle sheets color is measured using the Minolta Color Meter, and L* (brightness), a* (green - red) and b* (blue - yellow) values are taken. It has been found that the L* value of noodle sheet is positively correlated with the noodle sensory brightness score, namely, the higher the L* value, the better the noodle color. The value for a* is negatively correlated with noodle brightness and should be minimized for better noodle color. For bamee or hokkien style noodles, it is important to maximize b* for a more yellow noodle.
10.3. Texture Profile Analysis
The TA.XT2 Texture Analyzer is used to measures the textural properties of cooked noodles. This involves two passes of a � in ch flat probe into five strands of noodles. A curve is generated by which many factors can be determined to provide an accurate assessment of the noodle characteristics. Noodles were cooked in boiling water for 5 minutes, drained and rinsed prior to analysis. A subset of noodles was returned to hot water for an additional 5 minutes to determine cooking tolerance. Results for each set of noodles are labeled as 0M and 5M, respectively
� Noodle firmness (hardness) - the peak force during the first compression on noodles by the probe. This parameter is related to sensory noodle bite.
� Noodle springiness - indicates the degree of recovery after compression by the probe. This parameter is related to sensory noodle springiness.
� Noodle cohesiveness - is a measure of the extent to which noodle structure is disrupted during the first compression by the probe. This parameter may be associated with sensory noodle bite and springiness.
� Noodle adhesiveness - is the negative force between the first and the second peak (work necessary to overcome the attractive forces between the surface of the noodle and the surface of the probe), and it is theoretically related to noodle stickiness to teeth at biting. However, this parameter usually has large experimental variations, and can be misleading.
� Resilience - is how much the noodle fights to regain its shape.
Note: Chewiness (applies to solid products) and Gumminess (applies to semi-solid products) are mutually exclusive and are artificial artifacts. Considered to be poor tests.
10.4. Cooking Yield (Weight Gain)
Percentage weight increase of cooked noodles relative to raw noodles. Noodles are prepared by cooking 50 g noodles in 500 ml boiling water for 5 minutes.