한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제13권1호
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- Pages.6-14
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- 1981
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- 0367-6293(pISSN)
쌀가루와 밀가루 복합분(複合粉)의 제면성(製麵性)시험
Preparation and Evaluation of Dried Noodle Products Made from Composite Flours Utilizing Rice and Wheat Flours
- Lee, Kyung-Hea (Department of Food and Nutrition, Yonsei University) ;
- Kim, Hyong-Soo (Department of Food and Nutrition, Yonsei University)
- 발행 : 1981.03.30
초록
쌀가루와 밀가루의 복합분으로 제면을 시도하였고, 쌀가루에 결착성을 주기위한 방법으로 팽화미가루를 조제하여, 쌀가루, 밀가루와 함께 복합분의 시료로 삼았다. 원료분 및 복합분들에 관한 amylogram 특성치를 측정하였으며, 복합분으로 제조한 면제품을 조리시험하여 밀가루면과 비교하였고 또한 관능검사를 실시하여 아래와 같은 결과를 얻었다. 1. 원료분의 amylogram 특성치는 그 최고점도에 있어서 쌀가루가 가장 높았고, 복합분에 있어서는
In an attempt to make dried noodles with composite flours utilizing rice and wheat flours, noodle-making characteristics were improved by the addition of popped rice and wheat flours to rice flour. Their quality was studied in terms of physical properties, noodle-making characteristics, cooking quality test and sensory evaluation. Dried noodle of the composite flour was produced by the conventional method. The results are summerized as follows; 1. In comparing the composite flours, the rice flour containing 30% popped rice flour had a lower maximum viscosity than that with 40% popped rice flour by method of amylograph. The composite flour(20% rice+30% popped rice+50% wheat flour) with added 2% xanthan gum showed the viscosity characteristics which was similar to that of wheat flour. 2. Addition of
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