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KMID : 0380619830150030302
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 3 p.302 ~ p.306
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Studies on the Rheological Properties of Korean Noodles
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Abstract
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The changes in the mechanical model parameters during cooking and subsequent storage, were related to the sensory quality of the noodles. The sensory hardness and chewiness were tested by Milestone method and the overall preference was evaluated by hedonic scale test.
Hardness was affected primarily by increasing cooking time and in lesser degree by storage time after cooking. Chewiness was diminished by increasing cooking time and subsequent storage. The preference of wheat flour noodle was not significantly affected by cooking time, while that of wheat-sweet potato starch noodle decreased significantly by excess cooking time.
Instantaneous elasticity represented the softness of noodle. The elastic components and viscosity components had significant relationship with the sensory quality of wheat noodle.
On the other hand the retardation time was important for the sensory quality of wheat-sweet potato starch noodle.
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