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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(7): 921-930
Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour
Yujin Moon1 • Meera Kweon1,2
1 Department of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan 46241, South Korea 2 Kimchi Research Institute, Pusan National University, 46241 Busan, South Korea
ABSTRACT
This study has investigated the characteristics of dry noodles made with Korean domestic wheat flours using enzyme treatment for reducing water absorption to improve noodle-making performance. The water solvent retention capacity (SRC) values of flour treated with α-amylase and xylanase significantly decreased with increasing enzyme concentrations up to 0.025% (flour weight basis), which confirmed the enzyme effect on reducing the water absorption capacity of damaged starches and arabinoxylans. Enzyme-treated cooked noodles showed changes in textural characteristics, depended on the enzyme type, water amount, and drying method. Applying α-amylase for reducing the water absorption capacity of flour could mitigate the issue of inferior dry-noodle-making performance. Sensory evaluation showed improved preference attributes of cooked noodles with α-amylase treatment. In conclusion, the α-amylase application could improve the quality of dry-noodle made of Korean domestic wheat flour by diminishing the undesirable effect of damaged starch in flour related to noodle quality.
KEYWORD
Dry noodle · Water absorption capacity · Korean domestic wheat flour · Enzyme treatment · Sensory evaluationh
Food Science and Biotechnology 2021 ; 30(7): 921-930
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