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KMID : 1134820110400101474
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 10 p.1474 ~ p.1481
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Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata
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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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This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 μm were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 μm in size. Durum rimachinata had more protein (13.84±0.03) and ash (0.70±0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.
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KEYWORD
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Korean wheat flour, durum rimachinata, fresh pasta, cooking characteristics, farinograph
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