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한국식품과학회지
→ 한국식품과학회지2019 ; 51(3): 237-242
Quality characteristics of noodles supplemented with rice flour and alkaline reagent
쌀가루와 알칼리제를 첨가한 국수의 품질특성
Gyeong A Jeong1,2, Su Hee Han1, Ji Young Park1, Ye Lim Shin1, Sue Jung Lee1, and Chang Joo Lee1,2,*
1Department of Food Science and Biotechnology, Wonkwang University 2Center for Food Safety Assurance, Wonkwang University
정경아1,2·한수희1·박지영1·신예림1·이수정1·이창주1,2,*
ABSTRACT
The purpose of this study was to investigate the optimal amount of alkaline reagent (0.2 or 0.4%) and rice flour (10-40%) for noodle and supplementation, and compare quality characteristics with those of wheat noodles. Texture properties, pH, tension profiles, and cooking quality of noodles supplemented with rice flour and alkaline reagent were measured. Wheat noodles with 0.4% alkaline reagent added displayed increased b values (Hunter’s color), pH, hardness, chewiness, tension profiles, and turbidity, and decreased L, and a values, gumminess, weight, and water absorption compared to wheat noodles with 0.2% alkaline reagent added. Hardness and springiness of wheat noodles with 0.4% alkaline reagent added were 35.2 and 0.0118 N, respectively. These values for rice doodles with 0.4% alkaline reagent and 20% rice flour were similar (36.3, 0.0117 N, respectively). This suggests that addition of 0.4% alkaline reagent and 20% rice flour may be the optimal parameters for producing rice noodle.
KEYWORD
rice flour, alkaline reagent, rice noodle
한국식품과학회지 2019 Jun; 51(3): 237 - 242
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