Noodle making characteristics of goami rice composite flours

고아미(아밀로스 쌀) 복합분을 이용한 제면 특성

  • Kim Jin-Sook (National Rural Resources Development Institute) ;
  • Kim Sang-Bum (National Rural Resources Development Institute) ;
  • Kim Tae-Young (National Rural Resources Development Institute)
  • 김진숙 (농업과학기술원 농촌자원개발연구소) ;
  • 김상범 (농업과학기술원 농촌자원개발연구소) ;
  • 김태영 (농업과학기술원 농촌자원개발연구소)
  • Published : 2006.06.01

Abstract

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.