• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

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.

• Current Research on Agriculture and Life Sciences
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• v.30 no.2
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• pp.61-67
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• 2012

In this study, hydroxypropyl methylcelluloses (HPMCs) were added to prepare the rice noodle and the effects of water dosage, HPMC content, and viscosity level of HPMC on the noodle-making properties of rice dough were examined. As the water dosage was increased, the rice dough after roller pass became more flat and homogeneous. However, when the water dosage was over a certain range, the rice noodle became more waved. In the test result of various HPMC contents, 3% HPMC addition was turned out to be an optimum condition for the best noodle-making properties of rice dough. As the viscosity level of HPMC decreased, the rice dough after roller pass became inhomogeneous. However, the lowest viscosity level HPMC (PMC 40H) did not show any waved rice noodle at even high water dosage indicating the improved noodle-making properties of rice dough. On the whole, it seems that 56~58% water dosage, 3% HPMC content, and high viscosity HPMC (PMC60U) were the optimum condition for preparation of good rice noodle.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.919-925
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• 2018

The objective of this study was to determine the characteristics of noodle dough made with biji powder (2, 4, 6 and 8%). Increase in the amount of biji powder significantly increases the water-binding capacity and decreases lightness (L) (p<0.05). The changes of redness (a), yellowness (b) and size of pore were insignificant. In the case of raw noodle, hardness, springiness, gumminess and chewiness of raw noodle significantly increased with increasing concentrations of the biji powder (p<0.05). Hardness of cooked noodle increased according with increase in concentration of biji (p<0.05). Springiness was increased up to 4% of biji concentration and slightly decreased at higher concentrations (p<0.05). Adhesiveness and cohesiveness of cooked noodle decreased according with increase in concentration of biji (p<0.05). The was no significant changes in the gumminess and chewiness. Taken together, addition of 4.0% biji powder to noodle dough may improve the preference of noodles.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.2
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• pp.187-195
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• 2008

Polyphenol oxidase (PPO) is implicated in discoloration of white salted noodles and other wheat based foods. PPO activity was evaluated to determine the effect on discoloration of noodle dough sheets prepared from 25 Korean wheat flours during storage and to screen experimental lines with low PPO activity in 52 Korean wheats. PPO activity was assayed with whole-seed and performed with L-dihydroxyphenylalanine (L-DOPA) as substrates. Absorbance by L-DOPA assay of 25 Korean wheats was from 0.285 to 1.368 at 475 nm. PPO activity was significantly related with grain characteristics, including 1000-kernel weight and grain colors. In flour characteristics, PPO activity positively correlated with ash and protein content (r = 0.658, P < 0.001 and r = 0.424, P < 0.05, respectively) and negatively correlated with $L^*$ value of flour (r = 0.412, P < 0.05). In the changes of color of noodle dough sheet, $L^*$ and $b^*$ values consistently decreased and $a^*$ value increased during storage. PPO activity negatively correlated with $L^*$ value of noodle dough sheet during storage (r = 0.566, P < 0.01 at 2 hr, r = 0.547, P < 0.01 at 24 hr, and r = 0.509, P < 0.01 at 48 hr). But, no significant relationship was found in between PPO activity, $a^*$ and $b^*$ values during storage. The 52 Korean wheat lines examined in this study were divided into 3 different groups, low (< 0.500), medium (0.501-0.999) and high level (> 1.000), on the basis of the level of PPO activity. Twenty two Korean wheat lines showed low level of PPO activity and Suwon 252, 277 and 280 showed lower PPO activity (< 0.200) than others.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.417-422
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• 2003

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.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.698-703
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• 2006

We investigated how the addition of polypeptides to instant fried noodle dough affects the dough properties, starch gelatinization, and textural properties of cup-type instant fried noodles. After comparing farinograph results of 100% wheat flour with 1% wheat flour substituted with gluten, there was a small difference in the mechanical dough properties. However, in the case of 1% wheat flour substituted with gluten peptides, the dough development time increased, dough stability decreased, and weakness increased. On the other hand, when gluten or gluten peptides were added, starch gelatinization did not change significantly. At the steaming stage, substitution with gluten peptides or soybean peptides markedly changed the molecular weight distributions of extractable polypeptides. Especially in the case of wheat flour substituted with 1% gluten peptides, the relative portion of low Mw extractable polypeptides (2.5-50 kDa) decreased more compared to a control. Also, the hardness and chewiness decreased in cooked cup-type instant fried noodles containing gluten peptides. This suggests that the addition of gluten peptides can reduce the rehydration time of cup-type instant fried noodles.

• 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.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.282-289
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• 2017

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.383-389
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• 1999

To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1073-1078
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• 2000

Wet noodles were prepared with all purposed flour and whey powder, and effects of added whey powder on dough rheology and noodle quality were examined using texture profile analysis, sensory evaluation and colorimeter. The initial pasting temperature in amylograph and the maximum resistance in extensograph increased with the addition of whey powder, while the water absorption and the dough development time in farinograph and the extensibility in extensograph decreased. The weight and volume of cooked noodles decreased and turbidity of soup increased with the addition of whey powder. Sensory evaluation revealed that the texture, taste and overall acceptabillity of cooked noodle from 5% whey powder were significantly different from the others. Texture profile analysis of cooked noodles showed decrease of hardness, cohesiveness, chewiness and springiness with the increase of whey powder. L and a values of wet noodles decreased with the addition of whey powder and b value increased.