... boiling time and the degree of starch swelling (Crosbie 1992). Accurate measurement of the color of boiled noodles necessitates the use of a method that minimizes the effect of variation on final ... values of raw WSN sheets from soft and hard wheat flour samples. Measurements of L*, a*, and b* usually give low standard deviations (SD) using the method described and this study gave mean SD of ... of translucency of noodles made from the soft, low-FSV wheat flour and the soft, high-FSV wheat flour (9.25% protein) were 39.75 and 43.75%, respectively. The mean levels of translucency of...