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국산 찰밀가루의 혼합비율을 달리한 국산 밀가루 블렌드의 생면 및 건면 제조 적성

Fresh and Dried White-Salted Noodle Making Performance of Korean Domestic Normal and Waxy Wheat Flour Blends

한국식품조리과학회지 2019년 35권 4호 p.367 ~ 375
문유진 ( Moon Yoo-Jin ) - 부산대학교 김치연구소

왕샤오 ( Wang Xiao ) - 부산대학교 식품영양학과
권미라 ( Kweon Mee-Ra ) - 부산대학교 식품영양학과
박태일 ( Park Tae-Il ) - 농촌진흥청 국립식량과학원
김경훈 ( Kim Kyeong-Hoon ) - 농촌진흥청 국립식량과학원


Purpose: This study explored the fresh and dried noodle making performance of Korean domestic normal and waxy wheat flour blends with different ratios.

Methods: Keumkang (KK) as normal wheat and Baekchal (BC) as waxy wheat were used to prepare flours and were blended at 9:1, 8:2. 7:3, and 6:4. The quality of the flours and flour blends was analyzed by SRC, RVA, and mixograph. Their fresh and dried noodle-making performance was analyzed using the weight gain and texture of boiled noodles.
Results: In the SRC and RVA, the BC flour showed a significantly different pattern from the all-purpose and KK flour, which is significantly high in water, lactic acid, sodium carbonate, and sucrose SRC values, and a shorter pasting time. The dough properties using mixograph suggested that gluten formation was weakened by decreasing the width of the mixing band after the peak as the blending ratio of BC flour to KK flour increased. As the ratio of blending Baekchal flour was increased in both raw and dried noodles, the boiled noodles showed a significant increase in weight gain and a decrease in firmness, indicating the effect of a decreased amylose content.

Conclusion: Fresh noodles prepared by blending 10% of BC flour with KK flour showed similar textural characteristics of boiled noodles to those with all-purpose as a control, suggested that blending normal and waxy wheat flour at the appropriate ratio could improve the eating quality of noodles made with Korean domestic wheat flour.


Korean domestic wheat; blending; normal and waxy wheat flour; fresh and dried noodle; quality of noodle
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