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KMID : 0380619830150020183
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 2 p.183 ~ p.188
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Studies on the Rheological Property of Korean Noodles
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Abstract
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The viscoelastic behavior of traditional Korean noodles was eaamined by using a tensile tester built in the laboratory. The creep test of cooked noodle strand showed that a linear viscoelastic response could be expected for a short time of creep, i.e. 120 sec for wheat flour noodle and 60 sec for wheat-sweet potato starch noodle, with the stress range between 4 × 10⁴ and 14 × 10⁴ dyn cm^(-2). The elastic modulus was estimated to be 7.0 × 105 dyn cm^(-2) for wheat flour noodle and 3.9 × 10^5 dyn cm^(-2) for wheat-sweet potato starch noodle. A peculiar increase in viscosity with increasing stress, i.e. stress-hardening, was observed in the noodles studied. through dies to yield long, circular uniform strand.
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