Changes in color and texture of wheat noodles during chilled storage.

@article{Fukuzawa2016ChangesIC,
  title={Changes in color and texture of wheat noodles during chilled storage.},
  author={Soma Fukuzawa and Takenobu Ogawa and Kyuya Nakagawa and Shuji Adachi},
  journal={Bioscience, biotechnology, and biochemistry},
  year={2016},
  volume={80 12},
  pages={2418-2424}
}
Wheat noodles cooked for different periods of time were stored at 5 °C, and color changes in their cross sections were quantitatively assessed by digital image analysis. The color of noodles with flattened moisture distributions whitened greatly during the early stages of chilled storage due to the retrogradation of starch, with the color change showing a… CONTINUE READING