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 (PPO). In a cultivar, the discoloration dough. Out of five compounds added to noodle doughs, only ascorbic is more affected by protein than by PPO. Across cultivars that vary acid at the 500 ppm level (alone or combined with storage under vacuum) widely in protein, discoloration is affected more by cultivar-governed effectively retarded discoloration. The effectiveness varied among three PPO than by protein. The protein content of a flour affects the water types of noodles (udon, Cantonese, and instant).

Color is an important quality criterion for oriental noodles. Moss (1971) distinguished three ways in which the quality of noodles may be affected by the quality of the wheat from which they are prepared. First, the whiteness or brightness of the dried noodle decreases with increasing protein level. Second, the color varies with textural changes during boiling. It is yet to be established conclusively whether color changes concurrently with changes in texture or whether color is correlated to intrinsic textural characteristics. It should be noted that changes in color as affected by texture, and measured by an instrumental method, may not be discerned by sensory evaluation. Third, the intensity of yellowness is developed in the alkaline medium of Kan-sui. Both the second and third factors are variety controlled. The gray discoloration of noodles may be caused by the oxidation of tyrosine with consequent melanin formation (Fortmann and Joiner 1971, Moss 1971). The yellow color is attributed to flavones and may be governed, in part by the presence of germ particles in the flour (Moss 1971). Miskelly (1984) studied the influence of components contributing to the color and brightness of flour, flour paste, and Chinese and Japanese style noodles. Differences in brightness and yellowness were attributable to a multitude of factors including wheat cultivar, milling extraction rate, protein content, starch damage, and brown and yellow pigments. Most of the variation was attributed to genetic factors, but growth environment and milling procedures were also important. According to Miskelly and Moss (1985), noodle brightness is related inversely to protein content and to flour-grade color. The authors drew attention to the dilemma facing manufacturers in producing Chinese noodles with optimum eating quality and color. As protein content increases, the eating quality becomes more attractive, yet the color becomes more objectionable. Kruger et al (1994) followed differences and changes in color and texture of Cantonese noodles from five flours of five Canadian wheat classes ranging in extraction from 30 to 75%. Generally, the lower the extraction the brighter the color and the lower the yellowness. The changes were largest during the first hour and to a large extent leveled off thereafter.