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초록· 키워드
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Yellow alkaline noodles were prepared with various Korean wheat cultivars including different protein and amylose contents and made from two types of noodle machines. Korean food companies and restaurants generally used noodle machine made in Korea, whereas research institutes mainly practiced with noodle machine made in Japan. Noodle dough sheet from Korean machine showed 5% higher water absorption and 30 min shorter resting period than the noodle dough from Japanese machine because of the difference of size and weight of roller in two types of the machines. In 15 Korean wheat cultivars, thickness of noodle dough sheet was positively correlated with protein content and mixograph water absorption regardless of both types of the machines. Cooked noodles from Korean machine showed higher hardness and lower springiness than noodles from Japanese noodle machine, but difference in cohesiveness of cooked noodles was not found between two different noodle machines. In the three Korean wheat cultivars with different protein content, thickness of noodle dough sheet was also positively correlated with protein content, SDS sedimentation volume and mixing time of mixograph in both types of the machines. The more protein content increased, the more hardness of cooked noodles increased regardless of both types of the machines.
However, springiness and cohesiveness of cooked noodles were not significantly correlated with protein content. In waxy and partial waxy wheat cultivars, lightness of noodle dough sheet from Korean noodle machine positively correlated with amylose content. Amylose content and setback in pasting properties were positively correlated with hardness, springiness, and cohesiveness of cooked noodles while both damaged starch and breakdown were negatively correlated with those.
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참고문헌 (26)
참고문헌 신청
AACC International. / 2010 / Approved Methods of Analysis, 11th Ed. Method 08-01.01. Ash-Basic method. Methods 10-10.03. Optimized straight-dough bread-baking method. Method 10-52.02.
Baik B-K / 2003 / Characterization of noodles and bread prepared from double-null partial waxy wheat / Cereal Chem 80 : 627 ~ 633
Baik BK / 1994 / Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles / Cereal Chem 71 : 315 ~ 320
Crosbie GB / 1998 / Wheat quality requirements of Asian foods / Euphytica 100 : 155 ~ 156
Crosbie GB. / 1991 / The relationship between starch swelling properties, paste viscosity, and boiled noodle quality in wheat flours / J. Cereal Sci 13 : 145 ~ 150
Baik B-K / 2003 / Characterization of noodles and bread prepared from double-null partial waxy wheat / Cereal Chem 80 : 627 ~ 633
Baik BK / 1994 / Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles / Cereal Chem 71 : 315 ~ 320
Crosbie GB / 1998 / Wheat quality requirements of Asian foods / Euphytica 100 : 155 ~ 156
Crosbie GB. / 1991 / The relationship between starch swelling properties, paste viscosity, and boiled noodle quality in wheat flours / J. Cereal Sci 13 : 145 ~ 150
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