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KMID : 1011620200360050482
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 5 p.482 ~ p.491
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Quality Characteristics and Antioxidant Activities of Fresh Noodles Formulated with the Blend of Korean Domestic Wheat Flour and Pre-treated Purple-colored Wheat Bran
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Park Gyu-Na
Cho Hye-Jin
Kweon Mee-Ra
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Abstract
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Purpose: This study aimed to explore the noodle-making performance of Korean domestic wheat flour blend with pre-treated purple-colored wheat (Ariheuk) bran and its antioxidant activities.
Methods: The quality of the blend of Korean domestic wheat flour and purple-colored wheat bran was analyzed by solvent retention capacity (SRC). Bran was pre-treated by hydration and autoclaving. Dough mixing property of the flour blend with pre-treated bran was determined by a mixograph. Noodle made with the blend and antioxidant activity of cooking water after boiling the noodle was measured.
Results: SRC data showed that the water and sodium carbonate SRC values of the blend increased with increasing the blending ratio of bran. Mixograms exhibited the increased bandwidth after reaching a peak for the blend with hydrated bran, which indicated better dough stability with extended mixing time. Cooked noodles made from the blend with hydrated bran displayed decreased firmness but increased springiness. However, those with autoclaved bran showed a decrease in both firmness and springiness. After boiling the noodle made from the blend with hydrated bran, the antioxidant activity of cooking water decreased compared to the noodle with autoclaved bran, which indicated a better embedment of bran into noodle sheet and leached out fewer bran materials during cooking.
Conclusions: Pre-treatment of bran, especially by hydration instead of autoclaving, helped to enhance the noodle-making performance of the Korean domestic wheat flour blend with purple-colored wheat bran, which can increase the utilization of the bran for producing noodles with health benefits.
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KEYWORD
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purple-colored wheat, bran hydration, bran autoclaving, noodle making, antioxidant activity
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