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Final Report: UA00094 - Flour and product colour in wheat

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The project focused on colour stability (darkening) of Asian noodles and has provided strategies for improvement of Australian wheat varieties and better management of quality of grain shipments going to high value markets... Significant research is still required to understand the genetic and environmental control of constituents that determine the creamy to yellow colour of noodles and pasta variation that can occur along the production to use chain... Darkening in noodles measured as a loss in brightness (CIE L*) was separated into two main time periods, 0-4hours and 4-24hours...
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