Wheat Analysis System Methods – Udon Noodle Making

Formula contains 300 g flour, 6.0 g NaCl, 96 g water (14% constant flour moisture basis) with dough sheet and noodles prepared with an Otake Laboratory Noodle Machine 14). Often, optimum water absorption is used a opposed to constant absorption. Color measurements are made with a Minolta Chroma Meter set to the L*a*b* color system.

Udon Noodle Brightness Reading (L0UNC) & (L24UNC) L* reading from the Minolta Chroma meter at 0hr and 24hr.

Udon Noodle Red – Green Reading (A0UNC) & (A25UNC) a* reading from the Minolta Chroma meter at 0hr and 24hr.

Udon Nooble Yellow – Blue Reading (B0UNC) & B24UNC) b* reading from the Minolta Chroma meter at 0 hr and 24 hr.

Noodle Score (NOSCOR): Additive score incorporating raw and cooked noodle color, yield, and texture.

Noodle Weight Increase (WTIN): Percentage weight increase of cooked noodle relative to raw noodles.

Raw Noodle Color Score (RNCOL): The score subjectively assigned to raw noodles which were assessed visually. the standard control raw noodle is assigned a score of 16. Scores assigned to the experimental cooked noodle can range from 1-20.

Cooked Noodle Texture Score (CNOL): The score subjectively assigned to cooked noodles which were assessed visually. The standard control raw noodle is assigned a score of 16. Scores assigned to the experimental cooked noodle can range from 1-20.

Cooked Noodle or Texture Score (TEXTNO): The score assigned by a sensory panel which considers factors such as chewiness, firmness, and/or softness, springiness, elasticity, and other bite characteristics. The standard control noodle is assigned a score of 32. Scores assigned to the experimental cooked noodles can range from 1 to 40.