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noodle colour

Catalogue: GRDC Final Reports
The project has provided new information on noodle colour and colour stability and in particular germplasm and screening technologies required by wheat breeders to significantly reduce polyphenol oxidase (PPO), a significant component of noodle darkening... Substantial progress has been made towards optimising levels or activities of some components, e.g. PPO, xanthophyll and lipoxygenase, whilst further research is required to realise potential improvements in other components... The procedure is technically demanding but will provide an accurate measure of apigenin content that is required for germplasm surveys and QTL location...
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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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