Effect of Formulation and Resting Time on the Color of Yellow Alkaline Noodle Sheet
2007
Kim, S.T. (Sejong University, Seoul, Republic of Korea) | Park, Y.S. (Kyungwon University, Seongnam, Republic of Korea) | Chang, H.G. (Kyungwon University, Seongnam, Republic of Korea), E-mail: [email protected]
The changes in the color of yellow alkaline noodle sheet according to water absorption rate and resting time of dough were investigated. L value decreased as the water absorption rate increased. When resting time increased, L value decreased whereas b value increased. L value increased as the amount of sodium chloride increased at 24 hr of resting time. b value decreased as the amount of sodium chloride increased in strong and weak wheat flours. a value decreased but b value increased as the amount of sodium carbonate increased.
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