|
KMID : 1007519970060010012
|
|
Food Science and Biotechnology
1997 Volume.6 No. 1 p.12 ~ p.19
|
|
|
The Relationship of Korean Raw Noodle (Saeng Myon) Color with Wheat and Flour Quality Characteristics
|
|
Park, Woo Joon
Shelton, David R/Peterson, C James/Kachman, Stephen D/Wehling, Randy L
|
|
|
Abstract
|
|
|
|
Two sets of wheat (Triticum aestivum L.) samples were investigated for wheat and flour quality factors which may be related to Korean raw noodle (Saeng Myon) color characteristics. The samples included eight hard white wheat samples and thirty hard red winter wheat samples. Wheat physical properties, such as hundred kernel weight and test weight, were found to be related to noodle color and its stability during storage. Total flour yield and first reduction flour yield were shown to have a significant influence on noodle color. Protein and ash concentrations in grain and flour were related to variation in the noodle color observed. Wheat grain and flour color were related to noodle color. Variation in noodle color and its stability during storage appeared to be highly influenced by wheat physical properties, milling yield, and flour color in both hard white wheat and hard red winter wheat samples. Polyphenol oxidase activity in flour was related to noodle color, resulting in a decrease in brightness and in an increase in yellow color for hard red winter wheat samples. When initial and stored noodle color values from the hard white wheat sample set were compared with grain ash content, relatively strong positive correlations with L and b values and a negative correlation with a values were noted. These results contrast with values from the hard red winter wheat sample set, which exhibited negative correlations with L and b values and a positive correlation with a values.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|