County Fair Results Search Links Lab Procedures and Interpretations 10. This method was selected because it emphasizes differences in noodle color between flours.
Water absorption is held constant.
Dough sheets and noodles are prepared using an Otake Laboratory Noodle Machine. The score is a subjective evaluation of noodle processing in addition to color stability. The score is additive, incorporating Machining 20 points, Dough sheet appearance 5 points, and Color stability 30 points. The higher the number the better the performance. A bright and creamy color is desirable for Chinese raw noodles.