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KMID : 0380619730050010025
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Korean Journal of Food Science and Technology
1973 Volume.5 No. 1 p.25 ~ p.32
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Development of Composite Flours and Their Products Utilizing Domestic Raw Materials
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이서래/Lee, Su Rae
김형수/이관영/안순복/Kim, Hyong Soo/Lee, Kwan young/Ahn, Soon Bok
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Abstract
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Noodles and cookies were made from composite flours based on domestic resources and their quality was assessed to obtain the following results.
1) Various flours containing 10∼20% defatted soy flour did not form belt in noodle-making process, but the use of 1.5% GMS + 2% Methocel as binder was very effective in noodle-belt formation and cooking quality.
2) Out of four raw flours, naked barley flour was most suitable for noodle-making. Addition of wheat flour at 25% or 50% level into the four composite flours greatly improved the quality of noodles and particularly that based on naked barley was similar to wheat flour in color and gave rather palatable taste.
3) Though cookie could be made from any composite flours without using GMS or CSL, naked barley flour was the best in sensory evaluation of the product.
4) Addition of wheat flour at 25% or 50% level into above composite flours gave cookies comparable to standard wheat product except the case of composite flour based on defatted rice bran.
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