... and ash by Approved Methods 5 6-8 1B, 4 6-3 0, and 0 8-0 1, respectively (AACC 1995). Results were calculated on a14% moisture basis. Moisture was determined in accordance withApproved Method 4 4-1 5A ... to produce noodlestrands with cross-sectional dimensions of 1.5 × 1.4 mm. The strandswere cut into 25-cm lengths, dusted with starch, placed in air-tightplastic bags, and stored for 24 hr ... Czuchajowska, Z., and Pomeranz, Y. 1994. Role and contri-bution of starch and protein contents and quality to texture profileanalysis of oriental noodles. Cereal Chem. 71:31 5-3 20.Batey, I. L.,...