Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 13 Issue 1
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- Pages.6-14
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- 1981
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- 0367-6293(pISSN)
Preparation and Evaluation of Dried Noodle Products Made from Composite Flours Utilizing Rice and Wheat Flours
쌀가루와 밀가루 복합분(複合粉)의 제면성(製麵性)시험
- Lee, Kyung-Hea (Department of Food and Nutrition, Yonsei University) ;
- Kim, Hyong-Soo (Department of Food and Nutrition, Yonsei University)
- Published : 1981.03.30
Abstract
In an attempt to make dried noodles with composite flours utilizing rice and wheat flours, noodle-making characteristics were improved by the addition of popped rice and wheat flours to rice flour. Their quality was studied in terms of physical properties, noodle-making characteristics, cooking quality test and sensory evaluation. Dried noodle of the composite flour was produced by the conventional method. The results are summerized as follows; 1. In comparing the composite flours, the rice flour containing 30% popped rice flour had a lower maximum viscosity than that with 40% popped rice flour by method of amylograph. The composite flour(20% rice+30% popped rice+50% wheat flour) with added 2% xanthan gum showed the viscosity characteristics which was similar to that of wheat flour. 2. Addition of
쌀가루와 밀가루의 복합분으로 제면을 시도하였고, 쌀가루에 결착성을 주기위한 방법으로 팽화미가루를 조제하여, 쌀가루, 밀가루와 함께 복합분의 시료로 삼았다. 원료분 및 복합분들에 관한 amylogram 특성치를 측정하였으며, 복합분으로 제조한 면제품을 조리시험하여 밀가루면과 비교하였고 또한 관능검사를 실시하여 아래와 같은 결과를 얻었다. 1. 원료분의 amylogram 특성치는 그 최고점도에 있어서 쌀가루가 가장 높았고, 복합분에 있어서는
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