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KMID : 1011620220380060367
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 6 p.367 ~ p.375
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Effects of water amount and mixing time on fresh noodle-making performance of low-allergy wheat ‘O-free’ flour
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Cho Hye-Jin
Kim Hyung-Seop
Moon Yu-Jin
Kim Jeong-Eon
Kweon Mee-Ra
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Abstract
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Purpose: This study investigated the noodle-making performance of low-allergy wheat ‘O-free’ flour and identified the optimal water amount and mixing time required for improving the quality of ‘O-free’ noodles.
Methods: The ‘O-free’ noodles were prepared by varying water amounts (26, 28, 30, and 32 g) and mixing times (5, 10, and 15 min). Commercial all-purpose flour was used for preparing control noodles. The color of fresh noodle sheets, textural properties of fresh noodles, turbidity of the cooking water, and texture and eating quality of cooked noodles were analyzed to evaluate the noodle quality.
Results: The color of the fresh noodle sheet prepared with ‘O-free’ flour was significantly lower in yellowness compared to the all-purpose flour. The texture of fresh noodle sheets made with ‘O-free’ flour showed a decrease in resistance and an increase in extensibility with increasing amounts of water at the same mixing time. Increased water amount in the formulation also resulted in decreased firmness, adhesiveness, and chewiness of the cooked noodles, but no significant differences were obtained for cohesiveness and springiness. Sensory evaluation results showed no significant difference in the overall preference between the cooked noodles with ‘O-free’ flour and all-purpose flour.
Conclusion: Based on the overall results, the quality of noodles with ‘O-free’ flour was improved by adjusting the amount of water and mixing time, resulting in the potential development of allergy-reducing noodles.
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KEYWORD
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low allergy wheat, ‘O-free’ flour, fresh noodle, water amount, mixing time
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