|
KMID : 1134819990280020383
|
|
Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 2 p.383 ~ p.389
|
|
|
Noodle Making Characteristics of Buckwheat Composite Flours
|
|
Kim Bok-Ran
Choi Young-Soon
Kim Jong-Dai
Lee Sang-Young
|
|
|
Abstract
|
|
|
|
To determine the optimum condition for buckwheat noodle making, we prepared noodle from composite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evaluation were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buckwheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decreased with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.
|
|
|
KEYWORD
|
|
|
buckwheat noodle, physical properties, farinogram, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|