Discussion :

From this experiment, the processing method for noodle making can be applied in
daily life. The noodles were formed using three different formulation which lead to different
texture and taste. For formulation 1, it was different from the other formulation as it contain
one piece of egg. The noodle with formulation 1 and 3 contain higher amount of alkaline
solution compared to the formulation 2. The weight of dough for noodles with formulation 1
are 425.12g while the formulation 2 and 3 are 408.15g and 409.73g. This is because the
formulation 1 contain extra ingredient which is egg. The yield of noodles for formulation 1 is
729.50g, for formulation 2 is 644.72g and for formulation 3 is 639.14g.

Noodle samples were made on a laboratory scale and characteristics evaluated

included appearance which is colour, texture and taste based on the different formulation.The
formulation 1 contain 1piece of egg which is differences in noodle properties were linked to
protein network formation. Disulphide bonds in whole egg noodles developed faster and to a
larger extent during cooking than in egg yolk noodles but slower and to a lower extent than in
egg white noodles. The balance between the rate of protein cross‐linking and starch swelling
determines cooked noodle properties. Ionic and hydrophobic protein interactions increase the
optimum cooking time and total work in Kieffer‐rig extensibility testing of fresh noodles.
Hydrogen bonds and covalent cross‐links are probably the main determinants of the
extensibility of cooked noodles (Lambrecht et al ,2016). So, this is the reason the noodle on
formulation 1 are more elastic compared to noodle with formulation 2 and 3. Next, the
different between volume of water will affect the hardness, adhesiveness and cohesiveness of
noodles (Mudgil et al,2016). Addition of alkali resulted in noodles that were a little brighter
and much yellower than noodles from salted doughs (Miskelly et al, 1986). The higher the
alkaline solution, the brighter the colour of noodles. Based on this experiment, the colour of
noodles with formulation 1 and 3 is pale yellow as it contain higher amount of alkaline
solution compared to the colour of noodles with formulation 2 which is whitish yellow. Salts
perform three functions which are texture improving, flavour enhancing, and inhibition the
growth of microorganisms (Fu, 2008). Last but not least, even the formulation and the taste of
noodles are little bit different between each other, they still can be accepted by the consumer.
Conclusion :

For the conclusions, the only noodles produced by the first and fourth groups wereaccepted
based on the attributes evaluated. The first group produced noodles with yellowcolour, elastic
texture and normal taste whereas fourth group produced noodles with lightyellow colour,
texture that was elastic than the first group and having a normal taste ofnoodles. For second
and third groups, they were rejected because of the texture that they havesince texture is one
of the most important aspect in production of noodles. The third andfourth groups have light
yellow colour with normal taste of noodles but texture that was notelastic and not too elastic
respectively.

References :

Deepak Mudgila, Sheweta Baraka, B.S. Khatkarb. (May 2016). Optimization of textural
properties of noodles with soluble fiber, dough mixing time and different water levels.
Journal of Cereal Science,Volume 69, Pages 104-110.

D.M. Miskelly, H.J. Moss, R. Moss. (July 1986). The effect of alkaline conditions on the
properties of wheat flour dough and Cantonese style noodles. Journal of Cereal Science,
volume 4(3), pages 261-268.

Fu, B. X. (2008). Asian noodles: History, classification, raw materials, and processing. Food
Research International ,volume 41, pages 888–902.

Marlies A. Lambrecht , Ine Rombouts, Mieke A. Nivelle, Jan A. Delcour. (22 November
2016). The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐
covalent Protein Network in Fresh and Cooked Egg Noodles. Journal of Food Science,
volume 82 (1).

Questions :

1) What are the functions of adding alkaline solution, egg, salt and cooking oil in
noodles making?
Alkaline solution is used for raise the pH of the dough from neutral range that is 6-7
to basic of 9-11. This will allow the natural yellow pigments in flavonoids whichis
colorlessat natural ph is turn into golden hue at high pH. Eggs is added to plays as
multiple roles that are supplying water and protein as well as fat from the yolk. It also
 improve the colour and texture. For salt, the role is to increase the flavor and also to
streghten the protein structure. Lastly, cooking oil are used to prevent the noodles
from sticking toghether.

2) List the factors that affect the quality of noodles.

The factors that affecting the quality of noodles are based on three major groups that
are the ingredients, dough quality and the processing conditions.