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KMID : 1134820110400071017
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 7 p.1017 ~ p.1024
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Cooking Quality of Fresh Pasta with Concentrated Korean Wheat Semolina
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Kim Youn-Ju
Ju Jong-Chan
Kim Rae-Young
Kim Won-Tae
Park Jae-Hee
Chun Soon-Sil
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Abstract
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Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with ＞30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the ＞30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ≤30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the ＞30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that ＞30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.
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KEYWORD
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Korean wheat semolina, farinograph, amylograph, cooking characteristics, sensory properties
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