Details

Autor(en) / Beteiligte

• Baik, B.K. (Washington State University, Pullman, WA.)
• Czuchajowska, Z
• Pomeranz, Y

Titel

Discoloration of dough for oriental noodles

Ist Teil von

• Cereal chemistry, 1995-03, Vol.72 (2), p.198-205

Ort / Verlag

St. Paul, MN: American Association of Cereal Chemists

Erscheinungsjahr

1995

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• Discoloration (as measured by CIE Lab L* values) was highly correlated with protein and polyphenol oxidase (PPO). In a cultivar, the discoloration is more affected by protein than by PPO. Across cultivars that vary widely in protein, discoloration is affected more by cultivar-governed PPO than by protein. The protein content of a flour affects the water activity of a dough, which in turn influences the discoloration of noodle dough. Out of five compounds added to noodle doughs, only ascorbic acid at the 500 ppm level (alone or combined with storage under vacuum) effectively retarded discoloration. The effectiveness varied among three types of noodles (udon, Cantonese, and instant)