|
KMID : 0380619770090010081
|
|
Korean Journal of Food Science and Technology
1977 Volume.9 No. 1 p.81 ~ p.83
|
|
|
A Note on the Preparation and Evaluation of Ramyon(deep fat fried instant noodle) Using Barley - wheat Composite Flours
|
|
권태완/Kwon, Tai Wan
최홍식/유정희/Cheigh, Hong Sik/Ryu, Chung Hee
|
|
|
Abstract
|
|
|
A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation. of Ramyon made from those flours.
The naked barley (20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that .the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|