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KMID : 0380619760080040236
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 4 p.236 ~ p.241
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Preparation and Evaluation of Dried Noodles Using Barley - Wheat and Barley - Soybean Flours
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권태완/Kwon, Tai Wan
최홍식/유정희/Cheigh, Hong Sik/Ryu, Chung Hee
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Abstract
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A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley Hour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy Hour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making.
In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking.
The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour Increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.
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