DISCOLORATION OF DOUGH FOR ORIENTAL NOODLES

Discoloration (as measured by CIE Lab L values) was highly correlated with protein and polyphenol oxidase(PPO). In a cultivar, the discolor ation is more affected by protein than by PPO. Across cultivars that v ary widely in protein, discoloration is affected more by cultivar-gove rned PPO than by protein. The protein content of a flour affects the w ater activity of a dough, which in turn influences the discoloration o f noodle dough. Out of five compounds added to noodle doughs, only asc orbic acid at the 500 ppm level (alone or combined with storage under vacuum) effectively retarded discoloration. The effectiveness varied a mong three types of noodles (udon, Cantonese, and instant).