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RISS 인기검색어
- 검색키워드
- 저자 : 쟈오위샤(Yuxia Zhao) (검색결과 1 건)
- 무료
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문유진(Yujin Moon),전수정(Soojeong Jeon),홍예은(Ye Eun Hong),쟈오위샤(Yuxia Zhao),김경훈(Kyeong Hoon Kim),권미라(Meera Kweon) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.4
Purpose: This study assessed the quality of commercial Korean domestic wheat flours and their dry noodle-making performance. Methods: Six commercial Korean domestic wheat flours produced from different millers and a commercial all-purpose flour as a control were analyzed for moisture, ash and protein contents, solvent retention capacity (SRC), mixograph, and noodle making performance of dry noodles. Results: The moisture content of the commercial Korean domestic wheat flours varied according to the millers. The ash content of them was significantly higher than that of commercial all-purpose flour. The SRC results showed all Korean domestic flours had much lower lactic acid SRC values and gluten performance index (GPI) than the control. Mixograph data showed that one of the commercial Korean domestic flours (flour D) showed a very narrow bandwidth due to the higher damaged starch and arabinoxylan contribution based on high sodium carbonate and sucrose SRC values. Dry noodles made with commercial Korean domestic wheat flours produced significantly higher turbidity of cooked water and weight gain of cooked noodle than that with the control flour. In addition, the texture of cooked noodles made with commercial Korean domestic wheat flours was less viscoelastic, as illustrated by the less springiness, cohesiveness, gumminess and chewiness, compared to the control. Conclusion: Overall, the dry noodle-making performance of commercial Korean domestic wheat flours was inferior to that of commercial all-purpose flour due to the higher ash content and lower GPI. Lowering milling extraction and application of enzymes for reducing water absorption capacity of flour might improve the dry noodle-making performance.
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