ABSTRACT
Fresh or raw (uncooked) noodles are sold without any further processing and contain about 35% moisture. They usually have a thin cross section, which allows them to cook rapidly, and are made from relatively strong flour that imparts a chewy texture when cooked. The most important quality characteris tics of these noodles are good color and smooth surface. For good consumer acceptance they must be white or light yellow, depending on preferences in different regions. They have a limited shelf life and are very prone to enzy matic darkening because of the activity of enzyme polyphenoloxidase, unless stored under refrigeration. Only about 2% of white-salted noodles are sold fresh, while a popular form of alkaline noodles (15.5%) is sold in Japan (Crosbie et al., 1990). In Shanghai fresh noodles are the most popular.
