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KMID : 0380620070390020138
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 2 p.138 ~ p.145
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Characteristics of Wheat Flour Dough and Noodles with Amylopectin Content and Hydrocolloids
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Cho Young-Hwa
Shim Jae-Yong
Lee Hyeon-Gyu
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Abstract
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The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA) increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA) tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle.
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KEYWORD
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amylopectin content, Locust bean gum, guar gum, wheat flour, dough, noodle
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