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KMID : 0380620230550020153
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 2 p.153 ~ p.158
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Noodle making characteristics of domestic wheat flour according to sowing time
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Jung Yun-Jo
Jo Yeon-Jae
Lee Gi-Tak
Cho Hyun-Min
Lee So-Yoon
Park Hyun-Jin
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study examined the quality characteristics of noodles made at different sowing times (spring [S] and autumn [A]) from four domestic wheat cultivars (Dajoong, Taejoong, Baekkang, and Baekchal). The starch gelatinization temperature had the highest value of 86.70oC in Baekkang [A] and the lowest value of 66.82oC in Taejoong [A]. Among the noodle characteristics, the moisture absorption index had the highest value of 195.00% in Taejoong [S] and lowest value of 188.18% in Baekchal [S]. The hardness of noodle ranged from 3.38 N in Baekchal [A] to 5.73 N in Baekchal [S]. The tensile forces ranged from 6.19 N in Dajoong [S] to 0.70 N in Baekchal [S]. Based on the above results, wheat sown in spring showed noodle characteristics similar to commercial medium wheat flour rather than wheat sown in autumn. In particular, Taejoong sown in spring was suitable for the production of noodles.
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KEYWORD
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noodle, wheat cultivar, sowing time, quality characteristics
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