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The changes in the color of yellow alkaline noodle sheet according to water absorption rate and resting time of dough were investigated. L value decreased as the water absorption rate increased. When resting time increased, L value decreased whereas b value increased. L value increased as the amount of sodium chloride increased at 24 hr of resting time. b value decreased as the amount of sodium chloride increased in strong and weak wheat flours. a value decreased but b value increased as the amount of sodium carbonate increased. The thickness of noodle sheet did not affect on the color, and there was high negative correlation between L and b values.