Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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A Note on the Preparation and Evaluation of Ramyon (deep fat fried instant noodle) Using Barley-wheat Composite Flours

보리-밀 복합분(複合粉)의 라면제조(製造) 및 제품특성(製品特性)에 관(關)하여

  • Ryu, Chung-Hee (Food Resources Laboratory, Korea Institute of Science and Technology) ;
  • Cheigh, Hong-Sik (Food Resources Laboratory, Korea Institute of Science and Technology) ;
  • Kwon, Tai-Wan (Food Resources Laboratory, Korea Institute of Science and Technology)
  • 유정희 (한국과학기술연구소 식량자원연구실) ;
  • 최홍식 (한국과학기술연구소 식량자원연구실) ;
  • 권태완 (한국과학기술연구소 식량자원연구실)
  • Published : 1977.03.28
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Abstract

A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation of Ramyon made from those flours. The naked barley(20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.

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