• 동아시아식생활학회지
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• 제18권1호
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• pp.80-86
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• 2008

Both hand-made and machine-made Chinese noodles are popular in Korea. In this study, each type was evaluated in terms of its physical properties to rigorously determine for consumers which one has better qualities. The noodles were instrumentally measured for color, size, moisture content, density, viscoelasticity, and cutting force. The behaviors of the noodles were visually observed during cooking, and sensory evaluations were performed with the cooked noodles. The hand-made raw noodles were less dense, had higher moisture content, and generated more bubbles during cooking than the machine-made noodles. This indicated that the hand-made noodles contained more entrapped air, thereby resulting in the above physical characteristics. The change in noodle size after cooking was greater in the hand-made noodles, indicating that more entrapped air in expansion escaped during cooking and was replaced by water. The cutting force and viscoelasticity of the hand-made noodles were lower, and were controlled by viscous properties, respectively. These results agreed with the fact that the hand-made noodles had higher moisture content and lower density. In the sensory evaluation, the hand-made noodles presented lower hardness, but higher elasticity. It was inferred that the hand-made noodle dough underwent repeated processes of folding and extending, resulting in better developed of the gluten structure. Consequently, the hand-made noodles were determined to be different than the machine-made noodles in terms of instrumental measurements and sensory observations, suggesting that the hand-made noodles had superior textural properties.

• 한국식품저장유통학회지
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• 제15권2호
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• pp.219-224
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• 2008

본 연구에서는 농촌진흥청에서 생산 관리를 통하여 새롭게 만들어낸 국내산 밀 최고급 밀 브랜드인 "참들락" 밀가루의 원맥, 밀가루 및 가공제품 특성을 비교하였다. 참들락 밀가루 생산을 위한 원맥 생산은 광주광역시 82개 농가에서 생산된 원맥을 선별하여 이용하였다. 참들락 원맥은 다목적용 밀가루에 가장 많이 이용되는 미국산 수입 원맥인 HRWW와 원맥과 밀가루 특성을 비교한 결과 단백질 함량이 약간 높았지만 회분이나 색깔등 대부분의 특성은 비슷하였다. (주)삼양밀맥스에서 산업용 제분기로 제분하여 생산된 참들락 밀가루를 시판되는 다목적용 밀가루와 국수 및 빵 적성을 평가한 결과 대등한 결과를 나타내었다. 이러한 결과는 철저한 생산관리 및 수확 후 관리로 생산된 참들락 맥은 가정에서 가장 많이 소비되는 다목적용 밀가루와 대등한 품질을 나타낸다는 것을 의미한다고 할 수 있다.