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darkening

Catalogue: GRDC Final Reports
The rapid, early phase of non-PPO darkening was strongly correlated with, and predicted by, protein content... Non-PPO darkening can be measured with small-scale methods suited to processing large numbers of samples and a major component of this darkening can be predicted simply from grain or flour protein content... Stage 1, an initial rapid darkening in the first two hours, Stage 2 an intermediate stage lasting a further 2 hours during which the rate of darkening slowed, and Stage 3 - lasting for the remainder of the experimental time period and beyond in which darkening was slower but linear over time...
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Catalogue: GRDC Final Reports
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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