The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect on the Rheology of Noodle Dough by the Addition of Konjac Powder

구약감자 분말의 첨가가 국수 반죽의 레올로지에 미치는 영향

  • Park, Hwa-Young (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Choi, Hee-eun (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Lee, Nan-Hee (Industry Academic Cooperation Foundation, Daegu Hanny University) ;
  • Jeong, Jae-Hyun (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 박화영 (한국교통대학교 식품공학과) ;
  • 최희은 (한국교통대학교 식품공학과) ;
  • 이난희 (대구한의대학교 산학협력단) ;
  • 정재현 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2016.11.03
  • Accepted : 2016.12.13
  • Published : 2016.12.31
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Abstract

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

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