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Fresh noodles may develop a gray discoloration over time during storage. This characteristic is related to polyphenoloxidase activity and is partly a varietal characteristic of the wheat flour; it is also influenced by processing conditions and is regarded as a major negative factor in noodle quality. Screening of wheat genotypes by measuring color at a fixed‐time interval (commonly 24 hr) after manufacture is not informative about time‐dependent color development. We developed a computer‐controlled automated sample platform attached to a reflectance spectrophotometer to simultaneously monitor color changes (L*, a*, b*) over time in up to 12 noodle samples. Application of the unit to monitor color changes in white‐salted and yellow‐alkaline noodles is described.
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Corke et al. (1997) studied this question.
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