Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 5
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- Pages.538-545
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- 1991
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- 0367-6293(pISSN)
Noodle Characteristics of Jerusalem Artichoke Added Wheat Flour and Improving Effect of Texture Modifying Agents
돼지감자가루 복합분 국수의 제조와 품질개량제의 첨가효과
- Shin, Ji-Young (Department of Food Science, Seoul Woman's University) ;
- Byun, Myung-Woo (Department of Irradiation, Korea Atomic Energy Research Institute) ;
- Noh, Bong-Soo (Department of Food Science, Seoul Woman's University) ;
- Choi, Eon-Ho (Department of Food Science, Seoul Woman's University)
- Published : 1991.10.01
Abstract
In order to develop low calorie noodles, flours of Jerusalem artichoke and strong wheat were mixed with ratios of 25 : 75, 30 : 70 and 35 : 65. The substitution of wheat flour with Jerusalem artichoke powder up to 25% showed good formation of noodle stripes similar to that of wheat flour alone. The formation was effectively improved by addition of
저열량식품의 개발을 목적으로 돼지감자가루와 강력 밀가루를 25 : 75, 30 : 70, 35 : 65의 비율로 혼합한 복합분으로 국수를 제조한 결과 돼지감자가루를 25%까지 혼합하여 만든 국수는 밀가루와 유사한 면대형성을 보였으며 돼지감자가루를