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- W2079462476 abstract "ABSTRACT Fresh alkaline (kansui) and white salted noodles (WSN) prepared from patent and straight-grade flour of the western Canadian wheat class Canadian Red Spring Wheat (CWRS) were visually characterizedby image analysis (IA) over a 24-hr period. In both kansui noodles, the number of spots increased over time, while minimal change was detected in the WSN prepared from either flour. Maximum spot generation was observed in the straight-grade kansui noodles, increasing from 53.1 spots per image at 1 hr to 76.2 by 7 hr before declining to 55.9 at 24 hr. Significant differences were detected in the number of detectable spots among the kansui, patent, and straight-grade noodles over the initial 7 hr, but by 24 hr no discernible differences were observed. Fewest noodle spots were observed in the patent WSN (10.1 spots per image at 1 hr rising to 13.3 at 24 hr). Hence, straight-grade flours yielded more spots than the matching patent flours, while WSN had consistently fewer spots relative to the kansui noodles..." @default.
- W2079462476 created "2016-06-24" @default.
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- W2079462476 date "2000-05-01" @default.
- W2079462476 modified "2023-09-26" @default.
- W2079462476 title "Image Analysis of Asian Noodle Appearance: Impact of Hexaploid Wheat with a Red Seed Coat" @default.
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- W2079462476 doi "https://doi.org/10.1094/cchem.2000.77.3.388" @default.
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