... stage included conventional mixing (no vacuum) with water additions of 35 and 38% and vacuum mixing with 38% water addition and vacuum levels of –55 kPa and –90 kPa The experiment was repeated ... Translucency was calculated as translucency %/mm, and all measurements were adjusted to a standard cooked noodle thickness of mm Experiment The effect of water addition and vacuum on color, gloss, ... highest translucency and gloss was a highFSV type Further research is needed to investigate effects of starch quality on gloss and translucency Influence of Water Addition on Color, Gloss, and Translucency...