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KMID : 1011620190350060601
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 6 p.601 ~ p.609
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Pasting and Dough Properties, and Noodle Making Performance of Korean Domestic Wheat Flour at Different pHs with Various Organic Acids
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Wang Xiao
Moon Yu-Jin
Kweon Mee-Ra
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Abstract
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Purpose: This study investigated the effects of different pHs and organic acids on the activation of endogenous amylase in flour, the pasting property of flour and dough rheological property, and the noodle making performance.
Methods: Korean domestic wheat flour was analyzed for activity of endogenous amylase, and the starch pasting property using a rapid visco analyzer (RVA) and the dough property using a mixograph at different pHs (3.0, 4.0, and 5.0) with various organic acids (citric acid, malic acid, lactic acid and acetic acid). In addition, the textural properties of cooked noodles made at those pHs with those organic acids were analyzed using a texture analyzer.
Results: The amylase activity assay showed the decrease in the hydrolyzed starch content with the decreasing pH of organic acid solution. Further, different extents of the decrease were observed depending on the types of employed organic acids. The RVA pasting results showed significant relationships of pHs with the peak, breakdown, final and setback viscosities as well as the peak time and pasting temperature. The mixograph results also showed a noticeable change in the dough rheological property, which exhibited a more distinct peak pattern and narrower band width with decreasing pH. Firmness and chewiness of cooked noodles made with pH 5.0 of organic acid solution were higher than those of the noodles made with distilled water.
Conclusion: The type and pH of organic acids significantly affected activation of the endogenous amylase in flour, starch pasting and the mixing property of flour, and also the textural property of cooked noodles. In particular, the combined effects of starch pasting and gluten development changed according to the pHs of organic acids were also significantly related to their performance in noodle making. This information can be applied to modify the texture of noodles.
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KEYWORD
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organic acid, pH, pasting property, dough property, noodle texture
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