A comparison of methods for the prediction of Cantonese noodle colour

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Abstract
The common laboratory method for preparing Cantonese raw noodle dough for colour evaluation requires 200–300 g flour, a Hobart mixer to mix the dough and an Ohtake laboratory noodle machine. Alternative methods requiring less flour or less costly apparatus were developed and compared. Although the brightness (L*) and yellowness (b*) were influenced by the method of noodle-dough preparation, variations between methods were consistent. Different formulations of Kansui had similar effects on noodle brightness and yellowness, with the exception of sodium hydroxide, which produced substantially increased yellowness. The rate of decrease in brightness with time was useful as a quality parameter in estimation of noodle colour and may be indicative, in some cases, of the presence of polyphenol oxidase enzymes. The ranges in brightness and yellowness of Cantonese noodle doughs are very similar for Canadian wheats, except for soft white wheat cultivars.Key words: Noodle, wheat, flour, colour, polyphenol oxidase

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