Predict quality of Yellow Alkaline Noodles

18/01/2019 12:18

Using multiple linear regression (MLR) based on quantitative and qualitative testing to predict quality of Yellow Alkaline Noodles

The aim of this study was to propose an analytical strategy to predict noodle quality from wheat flour, hence permitting a better segregation of the best suited wheat cultivars.

MIXOLAB_SRC-CHOPIN_application_YAN_noodle_characteristics_prediction_study_EN.pdf (829.5 Ko)

THE SRC-CHOPIN, BRINGING PRECISION WHERE YOU NEED IT

There is no doubt that Solvent retention capacity tests (SRC) is a recognized and developing method for all soft flour product manufacturers. Additionally, every day more producers of hard wheat products are also using the SRC as a routine quality testing method.

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Predict quality of Yellow Alkaline Noodles

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