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KMID : 0380620070390010033
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.33 ~ p.38
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Physical Properties of Yellow Alkaline Noodle Sheet Added with Sodium Chloride and Sodium Carbonate
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Kim Soon-Tae
Park Young-Seo
Chang Hak-Gil
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Abstract
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The peak time, peak height, width at peak, and the width at 8 min of Mixograph increased as the amount of sodium chloride in yellow alkaline noodle sheet was increased. The peak time of the Mixograph duration increased almost twice when 0.5% sodium carbonate was added to yellow alkaline noodle sheet, but decreased when the amount of sodium carbonate was above 0.5%. The peak height decreased as the amount of sodium carbonate increased. Protein content and sedimentation values showed positive correlations with the Mixograph peak height, width at peak, and width at 8min. The pasting temperature, peak viscosity, minimum viscosity, and final viscosity increased as the amount of sodium chloride in yellow alkaline noodle sheets was increased for all wheat flours. The peak viscosity, minimum viscosity, and final viscosity also increased as the amount of sodium carbonate increased. The pasting temperature showed a positive correlation with the water retention capacity and the alkaline water retention capacity.
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KEYWORD
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yellow alkaline noodle sheet, Mixograph, Rapid Visco Analyser
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