Influence of water absorption on the processing and quality of oriental noodles

The influence of four water absorption levels at 28-34% was examined on the processing and quality attributes of alkaline and white salted noodles pre pared from Canadian Western Red Spring (CWRS), Canadian Western Red Winter (CWRW), and Canadian Western Soft White Spring, (CWSWS) flours. A significa nt decline (>50%) in the work required to produce the noodles was observed over this absorption range for both types of noodles. Significant differenc es were detected at 2 hr in the alkaline noodle brightness (L*) on the basi s of water absorption level between the classes. Within a class, only CWSWS differentiated L* at each absorption level, while CWRS differed only at th e 28% level. The L* values of the alkaline noodles decreased by 24 hr but m aintained their significant differences due to absorption levels. Significa nt increases in alkaline noodle yellowness (b*) were observed in each class at 2 hr with increasing water absorption. Yellowness values increased over 24 hr with only minor loss in discrimination due to absorption level. Wate r absorption levels had only a marginal effect on alkaline noodle redness ( a*) values at 2 or 24 hr. Although the cooking time within each class was s ignificantly shortened with each increase in water absorption, minimal infl uence was detected in the textural attributes of cooked alkaline noodles. W hite salted noodle L* values were significantly higher at 28% absorption fo r all classes at 2 and 24 hr, but only CWSWS displayed any further influenc e due to absorption level. Textural characteristics, recovery, resistance t o compression, and maximum cutting stress of the white salted noodles signi ficantly declined with increasing absorption levels in all classes.