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KMID : 1007520010100030246
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Food Science and Biotechnology
2001 Volume.10 No. 3 p.246 ~ p.250
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Effect of Extraction Rate of Korean Wheat Flour on Rheological and Raw Noodle - Making Properties
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Cho, Seung Yong
Rhee, Chul/Tak, Sang Hyun
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Abstract
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Korean wheat was milled experimentally in a Buhler mill to produce flour extraction rates of 40, 60, and 70%. Effects of the extraction rate on flour and dough characteristics, gelatinization properties, and raw noodle-making properties of Korean wheat flour were determined. Percent ash, protein content, and starch damage of flour increased with increasing extraction rate, resulting in a darker flour color. Flour with 60% extraction rate had the highest dough strength as shown by the lowest dough breakdown in farinograph and the highest maximum extensogram resistance, and showed the lowest initial pasting temperature (59℃) among the flour samples tested. The maximum peak viscosity in amylograph decreased with the extraction rate. Raw noodles prepared from 40% extraction rate showed the highest L value (86.35) and the lowest a (0.04) and b (13.66) values among the samples tested. Raw noodles prepared from 60% extraction rate revealed a significantly higher hardness in comparison with 40% sample and showed the lowest springiness. However, the extraction rate did not affect the texture parameters of the cooked noodles.
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