Discoloration of dough for oriental noodles

Discoloration (as measured by CIE Lab L* values) was highly correlated with protein and polyphenol oxidase (PPO). In a cultivar, the discoloration is more affected by protein than by PPO. Across cultivars that vary widely in protein, discoloration is affected more by cultivar-governed PPO than by protein. The protein content of a flour affects the water activity of a dough, which in turn influences the discoloration of noodle dough. Out of five compounds added to noodle doughs, only ascorbic acid at the 500 ppm level (alone or combined with storage under vacuum) effectively retarded discoloration. The effectiveness varied among three types of noodles (udon, Cantonese, and instant)