• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1227-1235
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• 2013

This study was conducted in order to investigate the quality characteristics and antioxidant activities of dry noodles with addition of sorghum (Sorghum bicolor L. Moench) flour from glutinous and non-glutinous varieties. The sorghum varieties used in this study were glutinous 'Hwaggumchal' and non-glutinous 'Donganme', and the contents added to noodles were 'Hwaggumchal' 5%, 'Hwaggumchal' 10%, 'Donganme' 5%, and 'Donganme' 10%. The turbidity of soup of cooked noodles was increased by addition of sorghum flour. The cooking loss of 'Hwaggumchal' flour added noodles (HFN) was greater than that of 'Donganme' flour added noodles (DFN), reflecting endosperm characteristics. Phenolic compounds such as polyphenol, flavonoid, and tannin contents and antioxidant activity of sorghum flour added noodles were increased in proportion to the amounts of added sorghum flour. In the added varieties, DFN showed greater amounts of phenolic compounds and higher levels of DPPH and ABTS radical scavenging activities than HFN. The DPPH and ABTS radical scavenging activities of 5~10% DFN were increased by 4.6~6.2 fold and 10.5~13.4 fold, respectively, compared to non-added noodles. Regarding cooking effects, DPPH and ABTS radical scavenging activities of sorghum flour added noodles were increased by 10.9~11.2% after cooking. In sensory evaluation, color and appearance value were highest in HFN, and no differences in taste and overall acceptability were observed among treatments.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.65-78
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• 1988

This study aims effective use of soymilk residue, by-product of soymilk production, and making noodles by mixing soymilk residue with wheat flour. The results of viscosity property, cooking test of dry noodles, texture test of cooked noodles, and sensory test of cooked noodles were as follows. The color of cooked noodles were slightly shifted to yellowness according to the mixing of soymilk residue. The mixing of soymilk residue resulted in the decrease of texture and the loss of solids due to the decrease of visccelasity. Na-alginate, Na-C.M.C., guar gum, and crude gluten were added to improve the texture of noodles mixed with soymilk residue. As the results, either Na-alginate or guar gum was very effective in increasing the viscosity of composite flour and either guar gum or crude gluten was very effective in improving cooking quality. The texture of noodles supplemented by Na-alginate 1.0%, Na-C.M.C. 2.0%, guar gum 0.5%, or crude gluten 2.0% was similar to that of wheat flour noodles. Complex additives mixed with two different additives were very effective in improving noodle-making characteristics. Especially, the properties of the soymilk residue mixed noodles supplemented by crude gluten 1.0% and Na-C.M.C. 1.0% or crude gluten 1.0% and gum 0.5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodles.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.593-601
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• 2000

Seven domestic wheat cultivars, Suwon 261, Suwon 265, Eunpa, Kobun, Alchan, Olgru, and Kumgang, and a standard wheat, ASW(Australian Standard White Wheat), were compared in noodle-making properties. The ash contents of domestic wheats and flours were 0.1-0.3% higher than that of ASW. Therefore, domestic wheats required the control of ash contents during milling process. The protein contents which suggest the flour gluten content were 10.32, 11.3, and 9.57% in Suwon 261, Suwon 265, and Kumgang cultivars, respectively. Valorimeter values of Eunpa, Olgru, and Kumgang which indicate the dough formation time and stability were similar to that of ASW. Resistance rate of domestic wheats was lower than that of ASW. Maximum viscosity in Amylograph for Eunpa, Olgru, and Kumgang were in the range of 500-800BU, which were suitable for making noodles. Increase in weight and volume of Olgru noodle was negatively correlated with protein content. Turbidity was not positively correlated with weight and volume increase, but domestic cultivars except Suwon 265 and Eunpa showed a similar turbidity with ASW. The mechanical properties of wet and dry noodles were evaluated by TPA test before and after cooking. Springiness and cohesiveness of wet noodles increased by cooking, and the domestic cultivars showed higher values than ASW. Springiness and cohesiveness of dry noodle were not increased by cooking in any cultivars. Gumminess, chewiness and hardness of domestic wheat cultivars showed higher values than that of ASW. In the tensile test, wet noodles showed no difference between domestic cultivars and ASW. But dry noodles of domestic wheat cultivars showed higher values than ASW. In the color test for lightness, redness and yellowness, there were no differences between flour and dough of domestic wheat cultivars and ASW. In the sensory evaluation, Kumgang wheat cultivar was the most preferred among the wet and dry noodles of other domestic wheat cultivars and ASW. These results suggested Kumgang wheat cultivar to be a practical wheat variety for noodle-making.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.71-79
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• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.795-799
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• 2004

Noodles were prepared by adding 25, 50, 75, and 100% wax gourd juice to wheat flour, and effects of added wax gourd juice on dough rheology and cooking and noodle qualities were examined. Initial pasting temperature, and peak and final viscosities increased with addition of wax gourd juice. Water absorption and dough weakness, and cooked weight, moisture absorption, cooked volume, and cooking loss of noodleincreased, but dough development time and dough stability decreased with increase in wax gourd juice content. Hardness, cohesiveness, and gumminess of cooked noodles increased significantly with increase in war gourd juice content. Sensory evaluation results reveal noodles containing 25 and 50% wax gourd juices have higher qualities than other types.

• Journal of the Korean Home Economics Association
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• v.43 no.4 s.206
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• pp.141-159
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• 2005

The purpose of this study is to examine the effects of warning labels of consumption goods on consumer behavior and the consumers' evaluation in order to suggest a policy of warning labels and the Product Liability Law. The following items which are somewhat risky but are used in everyday the were selected: cup noodles, one-touch can foods, washing machine, microwave range, dry cell, hydro-oxygen detergent, baby-walker, and block-toys. Data were collected from 345 respondents by internet survey with the following results. (1) The average score of the effects of warning labels on consumer behavior was so low that warning labels are not considered effective, especially in block-toys, dry cell, and baby-walker. (2) Consumers' evaluation scores on the character size, design and sticking place of warning labels were very low. Therefore an effort to make warning labels more effective is needed.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.267-278
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• 2002

To promote the consumption of race, comparative study was performed on characteristics of wheat flour noodle mixed with brown rice flour and colored rice flour. Protein content of colored rice was higher than that of the brown rice, but lipid and ash contents were similar to those of brown rice. Colored rice flour had significantly lower peak viscosity, holding viscosity, breakdown viscosity, final viscosity and setback viscosity than those of wheat flour, while brown rice had significantly higher peak viscosity, breakdown viscosity and setback viscosity than those of colored rice flour and wheat flour. Colored rice and brown rice had 5.3~6.4% total dietary fiber, and the proportions of soluble fiber in total dietary fiber were quite low, ranging from 9.4% to 18.8%. L(brightness), a(redness) and b(yellowness) of raw noodles were measured using a colorimeter. L(brightness) and b(yellowness) values of Asian raw noodles made from colored rice and brown rice significantly decreased. Addition of colored rice flour and brown rice flour to Asian noodle reduces cutting forces of dry and cooked noodles. The cooked noodle with 10% chalheukmi waxy rice flour was the highest in the cutting force of cooked noodle. Addition of 20% chalheukini waxy rice flour and 20% brown rice flour to wheat flour was got to a relatively high score for appearance, color, texture, taste and overall eating quality from sensory evaluation of cooked noodles.

• The Korean Journal of Community Living Science
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• v.18 no.1
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• pp.107-129
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• 2007

The purpose of this research is to understand features of the present condition of green tea food by analyzing the data on tea foods presented in Korean literature after the 1990's (two articles from professional journals related to tea culture, and three books related to tea food). The main conclusions are as follows: 1. It is found from separating 354 different kinds of green tea foods into three categories - main dishes, side dishes and desserts - that there are 137 kinds of side dishes, 123 kinds of desserts, and 94 kinds of main dishes from green tea foods. Upon dividing these into smaller categories, there are 40 rice dishes, 27 noodle dishes, 18 gruel dishes and 9 dumpling dishes found among the main dishes; 26 pan fried dishes, 24 potherb/cooked potherbs dishes, 17 deep-fried dishes, 15 soup/broth dishes, 14 grilled dishes, 11 smothered dishes, 10 hard -boiled/fried dishes, 6 kimchi dishes, 4 dried food dishes, 4 jelly dishes, 4 stew dishes, and 2 raw fish dishes among the side dishes; and 37 snack dishes, 36 punch/drink dishes, 26 rice cake dishes, and 24 bread dishes are found among the desserts. 2. There are 201 kinds of green tea foods using powders, 107 kinds using wet tea leaves, 61 kinds using dry tea leaves, 57 kinds using water of drawn tea, and 17 kinds using wild tea leaves, according to analysis of teas used for green tea foods. There is more use of powder for snacks, punch and drinks, rice cakes, noodles, and breads, and more use of wet tea leaves for rice, pan fried food, and potherb/cooked potherb dishes. It is also shown that there is more use of water from drawn tea for rice, punch and drinks, noodles, and gruels, more use of dry tea leaves for snack, rice, breads, and more use of wild tea leaves for deep-fried and pan fried kinds of tea foods.