The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Effect of Whole Soy Flour on the Properties of Wet Noodle

대두분말의 첨가가 제면특성에 미치는 영향

  • 홍예문 (세종대학교 식품공학과) ;
  • 김주숙 (세종대학교 식품공학과) ;
  • 김동원 (신흥대학 식품영양과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 2003.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

밀가루에의 전지대두분 첨가가 반죽과 국수의 특성에 미치는 영향을 조사하였다. 밀가루는 국수제조용 박력분을 사용하였고 전지대두분은 350 mesh의 미세분말을 사용하였다. 밀가루에의 전지대두분 첨가는 20.0%까지 하였다. 반죽의 특성은 파리노그라프와 아밀로그라프로 측정하였고 생면과 조리면의 텍스쳐 측정은 레오메타로 측정하였다. 파리노그라프의 결과에서 밀가루에 대두분말 6.0% 첨가하였을 때 최소의 반죽형성시간과 안정도를 나타내었고 저항도에서는 대두분의 첨가량이 많아질수록 현저히 증가하였다. 아밀로그라프에서의 호화개시온도는 밀가루에 전지대두분을 첨가할수록 증가하였고 최고점도, 최종점도와 setback은 감소하였다. 수분흡수력은 밀가루의 81.6부터 대두분 8.0% 첨가때 94.0까지 증가하였지만 그 이상 대두분 첨가율이 증가할수록 감소하였다. 반죽의 신장도는 대두분 8.0% 첨가시 최고점에 도달한 후 감소하였다. 생면과 조리면의 견고성과 단단함은 대두분 6.0%에서 최대값을 보였다가 그 이상 첨가에서는 지속적으로 감소하였다. 또한, 전지대두분 첨가로 생면의 점착성이 높아졌고 조리면의 단단함과 견고성은 감소하였다. 전지대두분을 6.0% 첨가한 복합분을 이용하여 견고성과 점착성이 향상된 조리면 제조가 가능함을 알 수 있었다.

Keywords

References

  1. Kim, H.S., Ahn, S.B., Lee, K.Y. and Lee, S.R. : Deveolpment of composite flours and their products utilizing domestic raw materials Ill. Noodle-making and cookiemaking tests with composite flours, Koran J. Food Sci. Technol., 5(1), 25-32(1973)
  2. Kim, H.S. and Oh, J.S. : Deveolpment of composite flours and their products utilizing domestic raw materials V. The preperation of noodles made of composite flours, Koran J. Food Sci. Technol., 7(4), 187-193(1975)
  3. Chang, K.J. and Lee, S.R. : Deveolpment of composite flours and their products utilizing domesticraw materials IV.. Textural characteristics of noodles made of compositeflours based on barley and sweet potato, Koran J. Food Sci. Technol., 6(2), 65-69(1974)
  4. Kim, Y.S. : Effect of poria cocos power on wet noodle qualities, J. Korean Soc. Agric. Chem. Biotechnol., 41, 539544(1998)
  5. Lee, Y.C., Shin, K.A., Jeong, S.W., Moon, Y.I., Kim, S.D.and Han, Y.N.: Quality characteristics of wet noodle added with powder of Opuntia ficus-indica., Korea J. Food Sci.Technol., 31, 1604-1612(1999)
  6. Lee, J.W., Kee, H.J., Park, Y.K., Rhim, J.W., Jung, S.T., Ham, K.S., Kim, I.C. and Kang, S.G. : Preparation of noodle with laver powder and its characteristics, Korean J. Food Sci. Technol., 32, 298-305(2000)
  7. Lee, Y.N., Kim, Y.S. and Song, G.S. : Quality characteristics of dry noodles prepared withimmature Rubus coreanus (Bogbunja) powder, J. Korean Soc. Agric. Chern. Biotechnol., 43, 271-276(2000)
  8. Messina, M.J., Persky, V., Setchell, K.D. and Barnes, S. : Soy intake and cancer risk : a review of the in and in vitro and in vivo data, Nutr. Cancer, 21, 113-131(1994) https://doi.org/10.1080/01635589409514310
  9. Moon, B.K, Jeon, K.S. and Hwang, I.K : lsoflavone Contents in some varieties of soybean and on processing condition, Korea J. Soc. FoodScl., 12(4),527-534 (1996)
  10. A.A.C.C. : Approved Methods of the American Association of Cereal Chemists. American Association of Cereal Chemists Inc., U.S.A., 8th ed.(1983)
  11. Kim, Y,J., Chang, E.J., Lee, Y.H., Oh, H.I. and Ho, D.H. :Physicochemical characteristics of chitosans prepared under different conditions andtheiractivities against Streptococcus mutans, J. Chitinchitosan, 6(3), 111-116(2001)
  12. Lin, M.J.Y. and Hwnbert, E.S. : Certain functional properties of sub flower meal products, J. FoodSci., 39, 368 (1974)
  13. Kim, SK and Kim, I.H. : Effect of tetrasodiwn polyphosphate peroxidate on quality of Kalguksoo, Korean J. Food Sci. Tech., 30(5), 1064-1069(1998)
  14. 김동연, 양희천, 김우정, 이영춘, 김성곤 : 농산가공학, 영지문화사(1995)
  15. Lee, S.Y., Hur, H.S., Song, J.C., Park, N.K, Chung, W.K, Nam, J.H. and Chang, H.G. : Comparison of noodle-related characteristics of domestic and imported wheat, Korean J. Food Sci. Technol., 29(1), 44-50(1997)
  16. Bergman, C,J., Gualberto, D.G and Weber, C.W. : Development of a high-temperature-dried soft wheat pasta supplemented with cowpea (Vigna ungguiculata (L.) Walp) cooking quality, color and sensory evaluation, Cereal Chem., 71, 523(1994)