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KMID : 0380619830150030295
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 3 p.295 ~ p.301
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Studies on the Rheological Property of Korean Noodles Ⅱ . Mechanical Model Parameters of Cooked and Stored Noodles
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Abstract
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The mechanical models representing the theological property of traditional Korean noodles wheat flour noodle and wheat-sweet potato starch noddle, were investigated from the data obtained by creep and creep recovery test using a tensile tester. The rheological behavior of the noodle products could be expressed by the 6-elements Voigt model. The instantaneous elasticity, retarded elasticity, retardation time, retarded viscosity and Newtonian viscosity of the noodle products were evaluated. With the increasing cooking time, 4-elements Burger´s model was applicable to represent the mechanical behavior of wheat-sweet potato starch noodle.
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