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KMID : 1011620190350040367
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 4 p.367 ~ p.375
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Fresh and Dried White-Salted Noodle Making Performance of Korean Domestic Normal and Waxy Wheat Flour Blends
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Moon Yu-Jin
Wang Xiao
Kweon Mee-Ra
Park Tae-Il
Kim Kyeong-Hoon
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Abstract
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Purpose: This study explored the fresh and dried noodle making performance of Korean domestic normal and waxy wheat flour blends with different ratios.
Methods: Keumkang (KK) as normal wheat and Baekchal (BC) as waxy wheat were used to prepare flours and were blended at 9:1, 8:2. 7:3, and 6:4. The quality of the flours and flour blends was analyzed by SRC, RVA, and mixograph. Their fresh and dried noodle-making performance was analyzed using the weight gain and texture of boiled noodles.
Results: In the SRC and RVA, the BC flour showed a significantly different pattern from the all-purpose and KK flour, which is significantly high in water, lactic acid, sodium carbonate, and sucrose SRC values, and a shorter pasting time. The dough properties using mixograph suggested that gluten formation was weakened by decreasing the width of the mixing band after the peak as the blending ratio of BC flour to KK flour increased. As the ratio of blending Baekchal flour was increased in both raw and dried noodles, the boiled noodles showed a significant increase in weight gain and a decrease in firmness, indicating the effect of a decreased amylose content.
Conclusion: Fresh noodles prepared by blending 10% of BC flour with KK flour showed similar textural characteristics of boiled noodles to those with all-purpose as a control, suggested that blending normal and waxy wheat flour at the appropriate ratio could improve the eating quality of noodles made with Korean domestic wheat flour.
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KEYWORD
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Korean domestic wheat, blending, normal and waxy wheat flour, fresh and dried noodle, quality of noodle
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