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ABSTRACT: A small-scale (35 g flour) laboratory method for Asian salted noodle processing was developed. Six wheat varieties were selected to compare laboratory and pilot plant production methods and resultant noodle products. Raw noodle color and discoloration after 24-h storage, cooking loss, and noodle weight gain during cooking were measured. Cooked noodle hardness, springiness, cohesiveness, adhesiveness, gumminess, and chewiness were analyzed with a TA-XT2 Texture Analyzer. All these properties, except springiness, were highly correlated between laboratory and pilot plant products. Both methods were reproducible with high precision, and they were comparable to each other. When the quality of noodles from different wheat varieties was ranked, similar rankings were obtained for both processing methods; the laboratory method is suitable for evaluating wheat breeding lines for noodle quality.
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