To begin, prepare the matcha-embedded suspension. Slowly pour 125 milliliters of the matcha-embedded suspension and 15 milliliters of water into 300 grams of microwave-treated wheat flour. Gently pull the flour into the center bit by bit until the embedded suspension is incorporated.
In addition, prepare the control noodles and the matcha noodles or M-noodles with the non-microwave treated wheat flour. Knead the noodle dough with a dough mixer for seven minutes. Then return the ball of dough to its mixing bowl, and cover it with a damp tea towel before resting.
Divide the dough into four equal pieces. Then rewrap three, and set aside. Lightly flower the unwrapped piece, lifting it occasionally to ensure that it does not stick.
Adjust the roller spacing of the dough press to 3.5 millimeters and place the dough on a dough press to sheet and then compound. Press the dough sheet repeatedly until it reaches a smooth and pliable consistency. To thin out the sheet, adjust the press roller spacing to two millimeters and then one millimeter.
Cover the dough loosely with cling film. Slit the noodle strands into 22 centimeters long, one millimeter thick, and three millimeters wide samples, Dust about 3.75 gram semolina to prevent the noodles from sticking together. Place 30 grams of noodles in 600 milliliters of boiling water, and cook for five minutes.
Immerse cooked noodles in cold water immediately before testing. For color measurement, cut the cooked as well as fresh samples into pieces of about 10 centimeters, and place them under the instrumental aperture of the color emitter. Press the instrumental button to measure the color of the fresh noodles.
The total color variance value for matcha-embedded, or ME-noodles was significantly lower compared to M-noodles, suggesting superior color stability in ME-noodles. Further analysis of the cooked samples revealed that the ME noodles exhibited significantly higher values in texture parameters, such as hardness, springiness, and chewiness, compared to both the M=noodles and the control. However, no significant differences were found in adhesiveness among all three samples.
