냉면과 수입 면의 종류에 따른 물성 및 조리특성에 관한 연구
Study on the Physiology and Cooking Properties of Chilled Buckwheat Noodle and Imported Noodles
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This study investigated the physiology and cooking properties of chilled buckwheat noodle and imported noodles. RVA (rapid visco analyser), color, texture, and cooking properties were tested. Initial gelatinization temperature of the egg noodle was the highest. Holding strength, final viscosity, and setting back of the pasta were the highest and these meant that the gelatinization state was more unstable/ Retrogradation would be going faster than the others. The lightness value of the chilled buckwheat noodle was the lowest. The a value (3.2±0.3) of soba and b value (27.6±0.1) of pasta showed higher value than others. The cooking properties (including weight, volume, and water absorption) of the egg noodle showed the highest growth rate. The hardness, cohesiveness and gumminess of pasta were the highest than the others. The quality characteristics of egg noodle was stable in terms of physiology and cooking properties.
Abstract
This study investigated the physiology and cooking properties of chilled buckwheat noodle and imported noodles. RVA (rapid visco analyser), color, texture, and cooking properties were tested. Initial gelatinization temperature of the egg noodle was the highest. Holding strength, final viscosity, and setting back of the pasta were the highest and these meant that the gelatinization state was more unstable/ Retrogradation would be going faster than the others. The lightness value of the chilled buckwheat noodle was the lowest. The a value (3.2±0.3) of soba and b value (27.6±0.1) of pasta showed higher value than others. The cooking properties (including weight, volume, and water absorption) of the egg noodle showed the highest growth rate. The hardness, cohesiveness and gumminess of pasta were the highest than the others. The quality characteristics of egg noodle was stable in terms of physiology and cooking properties.
참고문헌 (19)
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