KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Evaluation of Korean Noodle Quality of Korean Winter Wheat over Years and Locations

  • Hong, Byung-Hee (Dept. of Agronomy, College of Natural Resources, Korea Univ.) ;
  • Park, Chul-Soo (Dept. of Agronomy, College of Natural Resources, Korea Univ.) ;
  • Baik, Byung-Kee (Dept. of Food Science & Human Nutrition and IMPACT, Washington State Univ.)
  • Published : 2002.03.01
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Abstract

Noodle texture parameters of Korean style wet and dry noodles and relationships between noodle quality and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, using Korean winter wheat cultivars and lines. No significant difference for chewiness was found between cultivars over locations. Noodles made from flours from 1997 showed significantly higher chewiness than those from 1998. Chewiness of cooked noodles showed positively significant correlations with protein content and SDS sedimentation volume and negatively significant correlations with starch peak viscosity and flour swelling volume. Korean winter wheat cultivars, except for Gobunmil, Keumkangmil Tapdongmil, Suwon 265 and Suwon 280, showed chewiness of cooked noodles similar to commercial flours used for noodle making in Korea and Japan.

Keywords

References

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