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http://dx.doi.org/10.9799/ksfan.2012.25.4.706

Characteristics of Wheat Flour Dough and Noodles with Barnyard Millet (Echinochloa spp.)  

Lee, Yun Sang (Chungcheongbukdo Agricultural Research and Extension Services)
Yoon, Hyang-Sik (Chungcheongbukdo Agricultural Research and Extension Services)
Lee, Sang-Yeong (Chungcheongbukdo Agricultural Research and Extension Services)
Lee, Joung-Kwan (Chungcheongbukdo Agricultural Research and Extension Services)
Park, Chul Soo (Dept. of Crop Agriculture & Life Science, Chonbuk National University)
Seo, Woo Duck (Dept. of Functional Crop Science, National Institute of Crop Science, RDA)
Woo, Sun-Hee (Dept. of Plant Resources, Chungbuk National University)
Song, In Gyu (Chungcheongbukdo Agricultural Research and Extension Services)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.4, 2012 , pp. 706-712 More about this Journal
Abstract
The effects of barnyard millet (Echinochloa spp.) content (10~30%) on wheat flour dough and noodle properties were investigated. As the amount of barnyard millet increased, the particle size and ash content of mixed flour increased, while lightness tended to decrease. The gelatinization characteristics of millet flour showed higher peak viscosity, holding strength, final viscosity, and setback compared with wheat flour. There was significant positive correlation between protein content and sedimentation volume, as well as between protein content and water absorption. As the amount of barnyard millet increased, hardness, springiness and cohesiveness of wet noodles tended to decrease. From the results of sensory evaluation, composite flours (addition up to 20% barnyard millet) were rated with a quality score for taste and overall acceptance which was comparable with the control flour.
Keywords
barnyard millet; gelatinization characteristics; noodles;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
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