밀, 쌀, 현미 및 보리로 제조한 시판 국수의 물성 및 품질특성
Physical and Cooking Properties of Commercial Noodles Made with Wheat, Rice, Brown Rice, and Barley Flour
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We investigated the physical and cooking property of commercial noodles made with wheat, rice, brownrice, and barley flour. RVA (rapid visco analyser), color, texture, and cooking properties were tested. Wheatflour noodle showed the highest initial gelatinization temperatures (78.3±1.2℃), highest peak viscosity(197.3±4.3 RVA), and holding strength (113.6±4.0 RVA). Break down (95.2±5.7 RVA), final viscosity(197.8±0.0), and set back (131.0±1.8) were highest in barley flour noodle. The L value (94.89±0.02) of thewheat flour noodle was the highest. Among cereal flour noodles, a value (7.42±0.02) of the barley flournoodle were the highest, while the b value of the brown rice flour noodle was 40.81±0.03, which is highervalue than other noodles. Cooking properties (including weight, volume, and water absorption) of wheat flournoodle showed the highest growth rate. In terms of texture, the hardness was highest as 12599.2±15.4 g/cm2in barley flour noodle, and the cohesiveness and gumminess was highest in rice flour noodle. The qualitycharacteristics of commercial noodles showed that wheat flour noodles were stable in physical and cookingproperties.
Abstract
We investigated the physical and cooking property of commercial noodles made with wheat, rice, brownrice, and barley flour. RVA (rapid visco analyser), color, texture, and cooking properties were tested. Wheatflour noodle showed the highest initial gelatinization temperatures (78.3±1.2℃), highest peak viscosity(197.3±4.3 RVA), and holding strength (113.6±4.0 RVA). Break down (95.2±5.7 RVA), final viscosity(197.8±0.0), and set back (131.0±1.8) were highest in barley flour noodle. The L value (94.89±0.02) of thewheat flour noodle was the highest. Among cereal flour noodles, a value (7.42±0.02) of the barley flournoodle were the highest, while the b value of the brown rice flour noodle was 40.81±0.03, which is highervalue than other noodles. Cooking properties (including weight, volume, and water absorption) of wheat flournoodle showed the highest growth rate. In terms of texture, the hardness was highest as 12599.2±15.4 g/cm2in barley flour noodle, and the cohesiveness and gumminess was highest in rice flour noodle. The qualitycharacteristics of commercial noodles showed that wheat flour noodles were stable in physical and cookingproperties.
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