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KMID : 1134820220510020170
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 2 p.170 ~ p.176
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Quality Characteristics of Noodle Made from Domestic Early Maturity and High Yield Wheat Cultivars
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Jo Yeon-Jae
You Tae-Yong
Shin Tae-Whan
Sung Ho-Jun
Lee Hye-Won
Kwak Ji-Eun
Kang Tae-Su
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was conducted to evaluate the quality characteristics of noodles made from early maturity and high yield wheat cultivars (Kobun, Milsung, Saeol, Sinmichal, Younbaek, Allgreu, Uri, and Joeun) in Korea. The crude protein content ranged from 14.62% in Joeun wheat to 10.38% in Milsung wheat. The ash content ranged from 0.51 to 0.63%. The color L-value was high in Saeol wheat (75.03±2.60) and Allgreu wheat (74.29±0.07). The total starch and amylose content was similar to imported and domestic wheat flour, but these levels were low in Sinmichal wheat. The hardness and springiness of Saeol, Allgreu, and Uri wheat were similar to that of the control. The tension force was highest in Kobun wheat (121.13±3.49) and lowest in Milsung wheat (65.12±3.42). As a result, Saeol and Allgreu wheat were observed to be the most suitable for noodle making. These results can be used as basic data for assessing the processing suitability of each wheat cultivar in Korea with the ultimate aim of increasing their consumption.
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KEYWORD
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early maturity, high yield wheat flour, noodle, protein, quality characteristics
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