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KMID : 1007520210300070921
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Food Science and Biotechnology
2021 Volume.30 No. 7 p.921 ~ p.930
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Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour
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Moon Yu-Jin
Kweon Mee-Ra
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Abstract
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This study has investigated the characteristics of dry noodles made with Korean domestic wheat flours using enzyme treatment for reducing water absorption to improve noodle-making performance. The water solvent retention capacity (SRC) values of flour treated with α-amylase and xylanase significantly decreased with increasing enzyme concentrations up to 0.025% (flour weight basis), which confirmed the enzyme effect on reducing the water absorption capacity of damaged starches and arabinoxylans. Enzyme-treated cooked noodles showed changes in textural characteristics, depended on the enzyme type, water amount, and drying method. Applying α-amylase for reducing the water absorption capacity of flour could mitigate the issue of inferior dry-noodle-making performance. Sensory evaluation showed improved preference attributes of cooked noodles with α-amylase treatment. In conclusion, the α-amylase application could improve the quality of dry-noodle made of Korean domestic wheat flour by diminishing the undesirable effect of damaged starch in flour related to noodle quality.
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KEYWORD
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Dry noodle, Water absorption capacity, Korean domestic wheat flour, Enzyme treatment, Sensory evaluation
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