Research On The Influence Of Composition Of Wheat Flour And Noodles Making Technology To Its Color

In this paper, the influence of wheat flour composition and noodle making process to fresh noodle color were investigated. The environmental effect was examined at first to assure the results were unified. The influence of the wheat flour composition to initial color and color variance during the process of reservation were determined by extracting and adding the component to wheat flour at the ratio. At the same time several critical control points during the process of fresh noodle making were selected. The influence of these points to fresh noodle original color and color variance were studied through changing these parameters during the making process.The main conclusions were as follows:1. With more sheets stacked, the difference between samples became smaller. The longer the distance between the sample and the test platform, the greater the difference between samples. Background should be unified when samples was measured because it played an important role in the determination. Strong light, oxygen and high temperature should be avoided during storage because they can accelerate the browning.2. Components of wheat flour significantly affected the original color of wet fresh noodes and the browning process. With more protein added, the brightness of fresh wet noodles became lower, while the redness and yellowness became higher. And the the brightness falled faster and the redness rose quicker in the storage. Protein could be divided to acid-insoluble protein and Acid-soluble proteins. The data showed that the former played an important role in the noodles color change. Acid-soluble proteins showed no signficant correlation with the noodles color. The more the starch was added, the higher the brightness and the lower the redness. The brightness decreased and redness increased during storage. A-starch significantly affected the color of fresh noodle. While B-starch showed different influence accroding to samples and flour yield. yellow pulp material extracted from wheat flour showed significant effect on initial redness. It slso acccelerated the brightness dropping down and redness rising up remarkably.3. During the wet fresh noodle making process, as the proportion of water raised, the brightness of wet fresh noodles dropped, while the redness and yellowness rose. The brightness falled and redness rose during storage. The more the salt added, the higher the original brightness and the lower the initial redness. The long the dough placed, the higher the redness and yellowness. Stirring speed, stirring time and folding times showed little effect to wet fresh noodles color.