|
KMID : 0380620190510030237
|
|
Korean Journal of Food Science and Technology
2019 Volume.51 No. 3 p.237 ~ p.242
|
|
|
Quality characteristics of noodles supplemented with rice flour and alkaline reagent
|
|
Jeong Gyeong-A
Han Su-Hee
Park Ji-Young
Shin Ye-Lim
Lee Sue-Jung
Lee Chang-Joo
|
|
|
Abstract
|
|
|
|
The purpose of this study was to investigate the optimal amount of alkaline reagent (0.2 or 0.4%) and rice flour (10-40%) for noodle and supplementation, and compare quality characteristics with those of wheat noodles. Texture properties, pH, tension profiles, and cooking quality of noodles supplemented with rice flour and alkaline reagent were measured. Wheat noodles with 0.4% alkaline reagent added displayed increased b values (Hunter’s color), pH, hardness, chewiness, tension profiles, and turbidity, and decreased L, and a values, gumminess, weight, and water absorption compared to wheat noodles with 0.2% alkaline reagent added. Hardness and springiness of wheat noodles with 0.4% alkaline reagent added were 35.2 and 0.0118 N, respectively. These values for rice doodles with 0.4% alkaline reagent and 20% rice flour were similar (36.3, 0.0117 N, respectively). This suggests that addition of 0.4% alkaline reagent and 20% rice flour may be the optimal parameters for producing rice noodle.
|
|
|
KEYWORD
|
|
|
rice flour, alkaline reagent, rice noodle
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|