• 한국작물학회지
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• 제47권1호
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• pp.21-28
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• 2002

Noodle texture parameters of Korean style wet and dry noodles and relationships between noodle quality and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, using Korean winter wheat cultivars and lines. No significant difference for chewiness was found between cultivars over locations. Noodles made from flours from 1997 showed significantly higher chewiness than those from 1998. Chewiness of cooked noodles showed positively significant correlations with protein content and SDS sedimentation volume and negatively significant correlations with starch peak viscosity and flour swelling volume. Korean winter wheat cultivars, except for Gobunmil, Keumkangmil Tapdongmil, Suwon 265 and Suwon 280, showed chewiness of cooked noodles similar to commercial flours used for noodle making in Korea and Japan.

• 한국식품과학회지
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• 제30권6호
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• pp.1373-1380
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• 1998

건조한 버섯분말(느타리, 표고)을 밀가루에 3, 5, 7% 첨가하여 반죽의 리올로지와 생면의 품질특성에 미치는 영향을 조사하였다. 느타리와 표고버섯은 0.04에서 $500\;{\mu}m$까지 비교적 큰 입자분포를 보여 밀가루 입자와는 큰 차이를 보였다. 아밀로그래프상의 호화 개시온도는 버섯분말의 첨가량이 증가함에 따라 점차 증가하였으나, 최고, 최종점도 및 setback는 감소하였다. 패리노그래프상의 수분흡수율 및 반죽형성시간은 버섯분말의 첨가량이 증가함에 따라 점차 증가하였으나 반죽의 안정도는 느타리버섯의 첨가에 의해 감소되었고 표고버섯의 첨가에 의해 증가하였다. 색도는 버섯분말첨가 밀가루 뿐만 아니라 생면에서 식용버섯의 첨가에 따라 L값이 크게 감소하였고 a와 b값은 증가하였다. 생면의 조리후 중량 및 부피는 버섯분말 첨가에 의해 감소하였으며 국물의 탁도는 증가하였다. 조리면의 텍스쳐 측정 결과, 견고성, 응집성, 씹는감, 절단력은 느타리버섯의 첨가에 의해 크게 감소되었으나 표고버섯의 첨가에 의해서는 증가를 보였다. 조리면의 관능검사 결과, 느타리버섯은 3%, 표고버섯은 5% 수준의 첨가시료에서 가장 좋은 품질특성을 나타내었다.

• 한국조리학회지
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• 제12권2호
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• 한국작물학회지
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• 제46권5호
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• pp.367-374
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• 2001

End-use properties of six Korean waxy wheat lines and their parental plants were evaluated in this study. Korean waxy wheat lines showed unsuitable characteristics for end products, such as sticky crumb of bread, sticky cooked wet and dry noodles and small cookie diameter. Korean waxy wheat lines produced lower loaf volume and less desirable crumb grain structure of bread, and lower chewiness of cooked wet and dry noodles than their parental plants even though Korean waxy wheats were much higher in protein content and SDS-sedimentation volume than their parental plants. We observed adverse effects of high flour protein content in Korean waxy wheat lines, such as smaller cookie diameter and harder snapping force than those produced from their parental plants.

• 한국식품영양과학회지
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• 제43권4호
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• pp.530-536
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• 2014

밀가루에 현미가루와 수수가루의 비율을 달리하여 혼합하고 1회 죽염 2%를 첨가하여 3가지의 생면을 제조하였으며, 이를 밀가루와 정제염으로 만든 생면과 품질특성 및 in vitro 항산화 효과를 비교하였다. 품질특성 중 중량, 수분흡수율, 탁도는 현미가루와 수수가루를 첨가한 WBSN-b가 39.5 g, 97.4%, 0.62로 나타나 밀가루로 제조한 WN-p 측정 결과인 38.5 g, 92.5%, 0.59와 유사하였다. 탄력성은 WN-p(73.5%)와 WBSN-b(68.3%)에서 높았으며, 다음으로 WBN-b, WSN-b의 순으로 나타났다. 관능평가에서 전체적인 기호도는 WBSN-b가 6.4점으로 가장 높았고, WSN-b, WBN-b, WN-p는 6.1, 5.3, 5.3점이었다. 생면의 pH는 WBN-b는 7.4, WBSN-b는 7.5, WSN-b는 7.5, WN-p는 6.6로 1회 죽염과 현미가루와 수수가루를 첨가한 생면이 pH가 높게 나타났다. DPPH free radical 및 hydroxy radical 소거 효과에서는 현미가루와 수수가루를 10%씩 혼합한 생면 WBSN-b와 수수가루 20%를 혼합한 WSN-b가 높은 라디칼 소거능을 나타내었다. 본 연구 결과 현미가루와 수수가루를 각각 10%씩 그리고 1회 죽염 2%를 첨가한 생면이 밀가루로 제조한 생면의 품질특성에 가장 근접하였고, 기호면과 항산화 효과에서 가장 우수하였다.

• 한국식품과학회지
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• 제39권2호
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• pp.164-168
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• 2007

본 연구는 면의 특성 중 저장성을 향상시키기 위해 밀가루에 정상 발효균인 L. acidophilus를 배양한 발효물을 면 제조 시에 첨가하여 이의 실용 가능성을 조사하였다. 면제조시 주원료인 밀가루, 물, 소금의 혼합액에 L. acidophilus를 선택 접종시켜 30시간 배양시킨 발효물의 첨가는 면의 pH를 감소시켰으며, 발효물 5% 첨가량 범위 내에서는 명도 및 총색도 등의 면 색상에 유의적 차이가 없었고, 생면의 경우 발효물 10% 이상 첨가 시에는 저장기간에 따른 일반세균이 $log10^3$ 이상 억제되는 것으로 나타났다. 저장기간 중 생면의 변질은 저장 4일에 나타났으나, 5%와 10%의 발효물을 첨가 시에는 각각 저장 6일과 8일 후에 나타났다. 저장기간 중 숙면의 변질은 저장 8일에 나타났으나, 5%의 발효물을 첨가한 숙면은 저장 12일에 나타나, 저장 효과가 높았다. 이상의 결과로 L. acidophilus를 이용한 밀가루 발효물을 밀가루를 주원료로 하고 있는 제빵 및 제면산업에 이용할 경우에는 저장성에 좋은 영향을 줄 것을 생각된다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.199-205
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• 2009

울금가루를 새로운 식품소재로 활용하고자 하는 연구의 일환으로 울금가루 첨가량을 달리하여 국수를 제조하고 그 품질특성을 조사하였다. 밀가루와 울금가루 혼합분의 물결합력과 breakdown은 울금가루 8% 첨가구에서 가장 높았으나, setback은 울금가루 8% 첨가구에서 가장 낮았다. 울금가루 첨가 국수의 조리 특성에서 무게, 부피 및 인장강도는 울금가루 8% 첨가구에서 가장 낮았고, 대조구에서 가장 높았으나, 탁도는 울금가루 8% 첨가구에서 가장 높았으며, 울금가루 첨가량이 증가할수록 높았다. 국수의 조리 전과 조리 후의 색도 및 물성의 변화에서 L값은 조리 전 생국수가 조리된 국수보다 높았으나, 색도의 a값 및 b값과 물성에서는 조리 전 생국수보다 조리된 국수에서 높았다. 색도의 L값과 물성의 탄력성 및응집성은 울금가루 첨가량이 증가할수록 낮아졌고, 색도의 a값 및 b값과 물성의 경도, 점착성 및 씹힘성은 울금가루 첨가량이 증가할수록 높아졌다. 울금가루 첨가량에 따른 관능검사에서 울금가루 4% 첨가구의 기호도가 가장 높았고, 울금가루 2% 및 8% 첨가구는 대조구보다 낮은 기호도를 보였다.

• 한국식품영양학회지
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• 제28권3호
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• pp.507-516
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• 2015

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

• 동아시아식생활학회지
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• 제15권4호
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• pp.450-456
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• 2005

This study was performed to provide basic data that will predict the usefulness of buckwheat sprout as food materials. The quality characteristics of noodles prepared with buckwheat sprout powder were investigated The buckwheat sprout powder was added to the noodles in 0, 2, 4, 6, and $8\%$ in proportion to the weight of wheat flour, respectively. The added amounts of buckwheat sprout powder did not affect the volume of the noodles. The weight of noodles was decreased, whereas tumidity of the soup after cooking the noodles was increased with the increment of the amount of added buckwheat sprout powder. The color of powder mixture, wet noodles, and cooked noodles was changed by the addition of buckwheat sprout powder. Lightness(L) was decreased, whereas yellowness(b) and redness(a) increased as the amount of buckwheat sprout powder increased. In the texture analysis, hardness and chewiness of wet noodles were increased significantly by the addition of buckwheat sprout powder. Hardness, chewiness, and gumminess increased significantly in the cooked noodles with more than $6\%$ substitution of buckwheat sprout powder. Other textural properties did not show any significant changes. The results of sensory evaluation revealed that the overall preference of noodles with 2 to $4\%$ substitution of buckwheat sprout powder was better than other sample groups. Therefore, the appropriate amount of addition for the buckwheat sprout noodles was 2 to $4\%$ buckwheat sprout powder in proportion to the weight of wheat flour.

• 한국식생활문화학회지
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• 제33권4호
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• pp.374-381
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• 2018

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer's desire. The proximate composition of the sword bean powder was as follows: Moisture contents were $13.4{\pm}0.08%$, protein $30.2{\pm}0.12%$, fat $0.3{\pm}0.09%$, protein $1.0{\pm}0.11%$ and carbohydrates $55.1{\pm}0.12%$, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.