한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제8권4호
- /
- Pages.325-329
- /
- 1995
- /
- 1225-4339(pISSN)
- /
- 2287-4992(eISSN)
율무가루와 밀가루 복합분의 제면성 시험
A Study of Dried Noodles Prepared from Composite Flours Utilizing Job's Tears and Wheat Flour
초록
To investigate the Possibility of making noodle with Job's tears flour(JTV), it was mixed with wheat flour by the ratio of 60oyo. Making characteristics of noodle was studied in terms of cooking quality test, color measurement and sensory evaluation. The cooking quality of noodles with 10~40% JTF was almost same value as control in weight and volume of cooked noodle. Color difference (