I am currently researching on dry noodles from non-wheat ingredients, from sweet potato. I'm having a problem that the noodles turn to brown color. I've added CMC and eggs to improve their texture. What materials should I order additionally, so that the dried noodles product still has a color that is interesting?
in which step color change occurs? at the end of process or in the middle. It is important to resolve your question. There are several alternatives to resolve your problem
in my country, indonesia, buckwheat flour is difficult to find but I will try...thanks sir
You need to determine what ingredient(s) is causing the brown color. Buckwheat flour will result in more brown color, not less, unless you are removing the problem ingredient(s). Are your sweet potatoes orange? If so, there could be browning going n when the iron from the egg goes green and the orange and green mix together (not combine) to form a brown color. Or some other ingredient or process could be changing. Make your dough without each individual ingredient (substitute other ingredients just to make a dough) and determine which is resulting in the brown color.
Recognize that there may be nothing you can do to correct some problems, which ay be why the product has not been made before.
Possibly the problem is enzymatic (PPO, PO). Several authors have studied the subject in wheat-based noodles for many years. PPO and PO are problem in potatoe fried chips too. I am attaching two papers that can give you ideas about possible chemical and physical analysis.
Good luck!
Ana
Traditionally sweetpotato noodles in China, Korea and Japan are made from sweetpotato (SP) starch. It is produced by extrusion or sheeting the partially gelatinized starch. I suppose you are making noodles from SP flour in which case you have to make composite wheat flour mixture. You can use up to 15-20 % SP flour if you use high protein wheat flour. Choose light colored flesh varieties. Hope this helps.
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