Noodle color

Appealing appearance of noodles is determined by a number of factors such as color, gloss, geometry and freedom from discoloration. Noodle color is particularly important for Chinese raw, Japanese udon, Chuka-men and Thailand bamee because of the lack of heat treatment, which allows more rapid rapid darkening.

As for Malaysian hokkien noodles, color is also very important because it is evaluated on both parboiled and uncooked noodles.

Many people have eaten noodles that they thought were egg noodles because they had a beige to yellow color. These may have been egg and wheat based with food coloring added to intensify the color.

Canton noodles, round noodles are yellow colored either from eggs, which they are often made with or from the addition of yellow food coloring.

Noodle color is related to flour ash and the presence of alkali salt in the recipe. Noodle color varies from nearly white to deep yellow. Usually if one desires to produce a bright and white color noodle cake, lower ash flour is required.

All noodles types require good brightness. Color can be ether white or yellow depending on the absence or presence of alkali salts.
Noodle color