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Noodles color

Hatcher, D.W., and Anderson, M.J. 2007. Influence of alkaline formulation on oriental noodle color and texture. Cereal Chem. 84 253-259. [Pg.325]

The color of refined wheat flour (AACC Method 14-30) or semolina is generally performed in an Agtion colorimeter operating in the green mode (546 nm). The sample (20 g) is mixed with 25 mL distilled water for 2 min in order to enhance color formation. Next, the slurry is read in the colorimeter that was previously calibrated with disc standards 0, 63, 85, and 100. Similar assays (AACC Methods 14-21 and 14-22) are also used to measure pasta and noodle color. The NIRA can be also calibrated to determine color. [Pg.482]

Americans were eating a wide variety of artificially colored products, including ketchup, jeUies, cordials, butter, cheese, ice cream, candy, sausage, noodles, and wine. The use of the new synthetic colorants in dmg and cosmetic products was also increasing rapidly. [Pg.432]

YOSHizuMi, s., OKUYOMA, H. and TOYAMA, R. Natural coloring agents for noodles. Shoukuhin Kogyo to Kagaku, 1980, 23, 102-105, 24. [Pg.329]

The sources of dyes used by man include animal, vegetable, and mineral. Sir William Henry Perkins, in 1856, synthesized the first aniline dye. In 1860, a triphenylmethane dye, fuch-sine, was used by the French to color wine. On August 2, 1886, the U.S. Congress authorized the addition of color to butter. On June 6, 1896, Congress approved colorants in cheese, and by 1900 colorants were added to catsup, jellies, cordials, candies, sausage and noodles. However, there were some concerns by the public. For example, chrome yellow, martius yellow and quicksilver Vermillion were added to foods to hide poor quality or to increase weight. There was no control over the purity of colorants used. For example, it has been noted that rejected textile dyes were sometimes added to foods. Use of arsenic acid and mercury in the manufacture of colorants also created some concerns. [Pg.312]

Gardenia yellow is a yellow color obtained by extracting or hydrolyzing the fruit of the Gardenia augusta MERR. var. gardiflora HORT. with water or ethanol and is widely used for the coloring of noodles, candies, and candied chestnuts. [Pg.916]

Eggs—Egg whites (fresh, frozen, or dried) are optional ingredients for macaroni products, in which they help to strengthen the dough. On the other hand, noodles must contain at least 5 1/2% egg solids from either whole egg or egg yolk. The latter is preferred for the color it imparts to noodles. [Pg.639]

The use of egg solids (whole, white, and yolk) for Asian noodles has been practiced for many decades in Hong Kong and parts of China. These are manufactured following the same principles as for dry noodles (Figure 10.11). The addition of egg solids contributes to color, textural properties, and flavor. Upon cooking, egg noodles become firm and chewy (Nip 2007). [Pg.320]

Similar protocols are used for the preparation and evaluation of Chinese, Cantonese, Hokkien, and instant noodles. The major differences are in the amount of alkaline salts used in the various types of formulas. The determination of pH in alkaline cooked noodles is important because the alkaline salts affect color, texture, and taste (Miskelly 1996). [Pg.509]

Most pasta products are produced from sanolina mixed with small quantities of salt and, in some instances, with egg products. Thus, the chemical composition of pasta is practically equal to semolina. In order to produce semolina, durum wheat is milled, and the pericarp, germ, and aleurone layer are removed (Chapter 7). Therefore, the refined milled product is practically devoid of fiber and fat, and is rich in starch (>75%) and protein (11%-13%). Fresh eggs or egg solids are used to manufacture some pasta and noodles in order to improve flavor, texture, and color. The use of egg upgrades protein content and quality, and also supplies phospholipids and essential vitamins and minerals. Table 17.13 depicts the chemical compositions of pasta products before and after cooking. [Pg.597]

In Asia, oriental noodles play an important role in the diet. Similar to pasta products, oriental noodles manufactured from wheat flours are considered an important source of calories. Practically all the caloric load is supplied by starch and gluten proteins. Alkali noodles contain significant amounts of potassium carbonates, bicarbonates, and phosphates used to impart typical flavors, aroma, texture, and colors. These salts increase sodium, phosphorus, and potassium levels. Wonton or egg noodles contain higher protein content, quality, and overall nutritional value due to the addition of whole eggs. [Pg.597]


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