시판 국산밀가루의 품질특성과 건면 제조적성 = Quality of Commercial Korean Domestic Wheat Flours and Their Dry Noodle-Making Performance

다국어 초록 (Multilingual Abstract)

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.

목차 (Table of Contents)

• Abstract
• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요약 및 결론
• References

참고문헌 (Reference)

1 김원모, "수입밀의 제빵 적성과 반죽법을 달리한 우리밀 제빵 적성의 비교" 한국식품영양과학회 44 (44): 434-441, 2015

2 박동준, "수입밀과 전분의 혼합 비율을 달리하여 제조한 우리밀국수의 품질특성" 한국식품영양과학회 32 (32): 67-74, 2003

3 강천식, "국산밀 품종의 밀가루 특성과 가공적성 I. 밀가루 특성" 한국육종학회 42 (42): 61-74, 2010

4 Lee CH, "Utilization of Australian wheat for Korean style dried noodle making" 6 (6): 283-297, 1987

5 Lee HD, "The quality of Korean dried noodle from Australian wheats" 17 (17): 163-169, 1985

6 Guttieri MJ, "Solvent retention capacity of irrigated soft white spring wheat flours" 41 (41): 1054-1061, 2001

7 Kweon M, "Solvent retention capacity (SRC) testing of wheat flour: Principles and value in predicting flour functionality in different wheat-based food processes, as well as in wheat breeding - A review" 88 (88): 537-552, 2011

8 김순태, "Sodium chloride와 sodium carbonate를 첨가한yellow alkaline noodle sheet의 물리적 특성" 한국식품과학회 39 (39): 33-38, 2007

9 전수정, "SRC 방법으로 분석한 국내에서 제분 시판되는 박력 및 중력 밀가루들의 품질특성과 쿠키 제조 적성과의 관계" 한국식품조리과학회 33 (33): 443-451, 2017

10 한혜민, "Processing Properties of Korean Rice Varieties in Relation to Rice Noodle Quality" 한국식품과학회 20 (20): 1277-1282, 2011

11 AOAC, "Official methods of analysis of AOAC international, 19th ed, Method 2001.11"

12 Oh NH, "Noodles IV. Influence of flour protein, extraction rate, particle size, and starch damage on the quality characteristics of dry noodles" 62 (62): 441-446, 1985

13 Park NK, "Noodle-making characteristics of Korean wheat" 6 (6): 167-172, 1999

14 Korean Flour Millers Industrial Association, "Flour yield classification"

15 Park CS, "Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles" 79 (79): 867-873, 2002

16 Jeon SJ, "Exploring suitability of soft red winter wheats for making Korean-style noodles" Pusan National University 2018

17 Baik BK, "Effects of starch amylose content on textural properties of white salted noodles" 80 (80): 304-309, 2003

18 Hatcher DW, "Effects of flour particle size and starch damage on processing and quality of white salted noodles" 79 (79): 64-71, 2002

19 Kweon M, "Effect of tempering conditions on milling performance and flour functionality" 86 (86): 12-17, 2009

20 Chon-Sik Kang, "Effect of Polyphenol Oxidase Activity on Discoloration of Noodle Dough Sheet Prepared from Korean Wheats" 한국작물학회 53 (53): 187-195, 2008

21 Baik BK, "Comparison of polyphenol oxidase activities in wheats and flours from Australian and US cultivars" 19 (19): 291-296, 1994

22 Lee SY, "Comparison of noodle-related characteristics of domestic and imported wheat" 29 (29): 44-50, 1997

23 Guo G, "Asian salted noodle quality: Impact of amylose content adjustments using waxy wheat flour" 80 (80): 437-445, 2003

24 AACC, "Approved methods of analysis, 11th ed, Method 08-01.01, 44-15.02, 54-40.02, 56-11.02"

25 Ram S, "Application of solvent retention capacity tests for the prediction of mixing properties of wheat flour" 42 (42): 261-266, 2005