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KMID : 0380619860180020093
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 2 p.93 ~ p.97
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Barley Noodle Making by Vacuum Press
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Abstract
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Dried barley moodle was made with the addition of gelatinized corn flour as binder by using piston type noodle piston press, in which the temperature was kept below the temperature of protein denaturation. The evacuation of air bubble from the dough strengthened the wet noodle strands and improved the cooking quality of the dry noodle. Although the binder was indispensable, the addition should be less than 20%, because the gelatinized corn flour increased the turbidity of the cooking water. Kneading with 3% solurion of soy protein resulted in improvement of the noodle´s cooking quality.
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