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KMID : 1011620230390010041
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Korean Journal of Food and Cookey Science
2023 Volume.39 No. 1 p.41 ~ p.52
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Quality characteristics and fresh noodle-making performance of commercial whole wheat flour milled from Korean domestic wheat with different particle sizes
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Kim Jeong-Eon
Kim Hyung-Seop
Moon Yu-Jin
Lee Eun-Jung
Kweon Mee-Ra
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Abstract
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Purpose: This study aimed to assess the effect of particle size of commercial whole wheat flour milled from Korean domestic wheat on flour quality and fresh noodle-making performance.
Methods: Whole wheat flours were analyzed for particle size, physiochemical properties, solvent retention capacity (SRC), sodium dodecyl sulfate (SDS) sedimentation volume, and pasting properties by rapid visco analyzer (RVA). The noodle-making performance of the flours was evaluated, and the total phenolic content and antioxidant activity of the whole wheat flours, and fresh and cooked noodles were measured. Additionally, the major flour quality parameters that influence the noodle-making performance were identified.
Results: Two distinct groups (S and L group) of whole wheat flours based on ash content and particle size showed significant differences in all flour properties except for the protein content and pasting properties, and noodle quality parameters. The total phenol content and antioxidant activity of whole wheat flour and fresh and cooked noodles were not significantly different between both groups. Among the flour quality characteristics, ash, particle size, water SRC, sodium carbonate SRC, and SDS sedimentation volume correlated significantly with the noodle quality.
Conclusion: Noodle-making performance of whole wheat flour is affected significantly by the ash content and particle size. Besides, water and sodium carbonate SRC and SDS sedimentation volume can be applied as useful quality parameters for the specification of whole wheat flour to produce noodles.
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KEYWORD
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whole wheat flour, particle size, SRC, SDS sedimentation volume, noodle-making performance, antioxidant activity
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