Thailand imported about 1.8 million metric tonnes of wheat in 2012 [1]. Worldwide, around
35% of wheat production goes to noodles making [2]. Rice is Thailand's main crop, and its …

Objective: Water addition is an important factor influencing noodle preparation, therefore it is
crucial to investigate the effects of water addition on noodle quality. Method: Experiment I …

High protein wheat flour (14.8% protein) was diluted with high AM rice flour to obtain a
noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content …

Discoloration (as measured by CIE Lab L* values) was highly correlated activity of a dough,
which in turn influences the discoloration of noodle with protein and polyphenol oxidase …

Background and objectives Wheat noodles are a staple food for many Asian populations,
particularly in East and South‐East Asian countries. Fresh noodles are subject to …

The influence of four water absorption levels at 28–34% was examined on the processing
and quality attributes of alkaline and white salted noodles prepared from Canadian Western …

Both cultivar and noodle composition and preparation have important effects on noodle
quality. In this study, the effects of flour extraction rate (50, 60, and 70%), added water (33 …

Optimum formulation and effect of varying formulation on Chinese wet noodle quality was
identified using response surface methodology. Acceptable quality noodle was made using …

Noodle is one of the staple foods in China. Approximately 40 percent of flour is annually
used in the production of white salted noodles (WSN) in China. The most important …

Noodle color is an important noodle quality index, Chinese wheat cultivars has lower color
value nowadays. To improve noodle products color, the most common method is to treat with …