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KMID : 1011620140300050540
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 5 p.540 ~ p.546
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Quality Characteristics of Wheat Flour suitable for Wet Noodle
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신은주:Shin Eun-Ju
김남근:Kim Nam-Geun/정장호:Chung Chang-Ho/김효숙:Kim Hyo-Suk
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Abstract
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This study was conducted to compare the commercial noodle flours (n=8) of each milling company in Korea. Eight noodle flour samples were classified into two types of flours, all-purpose flour (AF, n=4) and premium noodle flour (PF, n=4) and tested using general component analysis. Texture assessment and sensory test for doughs and noodles were performed. The dough strength was positively correlated with lower ash content, smaller particle size and longer formation time. Sensory evaluation found that weaker cooked noodle strength correlated with higher scores in preference and softness. As a result, it can be suggested that PF is better than AF in noodle making because PF has lower ash content and smaller particle size than AF. As such, flour characteristics that produce noodle flour of uniform quality can be obtained by combining flours with the above processing characteristics to fit the qualities desired.
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KEYWORD
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noodle flour, farinogram, viscogram, texture analyzer, ash content
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