Canada Prairie Spring Red (8 cultivars) and Canada Prairie Spring White (10 cultivars) wheat were milled on an Allis Chalmers mill to yield straight grade flours of a constant 74% extraction rate. These flours were used to prepare both fresh yellow alkaline and white salted noodles. The appearance of the noodles prepared from the white and red seed coated wheats was measured using two scanner based image analysis systems differing in their means of colour correction. Significant differences in the number of detectable specks (p < 0.0001) within both alkaline and white salted noodles were observed between noodles prepared from either white and red seed coated wheat flour using either system. Speck size and gray level density parameter combinations were found to influence the red, green and blue, RGB, values of the detected specks. Unique differences in both alkaline and white salted noodle colour components were observed using the inexpensive, colour calibrated colour system for noodles prepared from either white or red seed coated wheat flour. These differences were detectable at both 2 and 24 h after production offering noodle manufacturer's an unique, inexpensive means of monitoring their noodle's appearance. Crown Copyright (C) 2003 Published by Elsevier Ltd. All rights reserved.