• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.501-507
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• 1998

This study was aimed to determine the cooking properties of noodles when dfferent concentrations of Aster scaber THUNB(AST) juice were added to the buckwhenat and wheat flours. Also, physicochemical effects of the noodles and compositions of the noodles and compositions of the noodle soup after cooking were determined. Buckwheat flour and AST contained greater amounts of minerals and essential amino acids than wheat flour. The contents of chlorophyll and carotenoids in the buckwheat noodle added AST juice increased as the concentrations of AST juice increased. Hydration capacity of buckwheat flour was higher than that of wheat flour when AST juice was added to flours. The added amounts of AST juice did not affect the volume and the weight of the noodles, but those were increased as cooking time proceeded. The release of proteins and minerals from the buckwheat noodle added AST juice increased as cooking time progressed and also at the added concentrations of AST juice increased. Texture indices showed lower values as the amount of added juice increased. In sensory evaluation, the scores of color, flavor and overall acceptability of the buckwheat noodle added AST juice were higher than those of the control.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.963-968
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• 1999

This study was tried to evaluate possibilities for discriminating the mixture degree of wheat flour from buckwheat products. Buckwheat was milled into four grades of powder, i.e. whole grain flour (WGF), inner layer flour(ILF), middle layer flour(MLF) and outer layer flour(OLF)), and these powders were mixed with wheat flour(WF) to make mixed samples. Ash, protein and fat contents of the buckwheat flours were high in the order of OLF=WGF>MLF>ILF. On the other hand, WF showed a similar content to OLF in ash and protein, and to ILF in fats. Potassium and magnesium contents were higher in all the buckwheat powder than in the wheat flour. Flavonoid contents were higher in order of OLF>WGF=MLF> ILF, but it was not in wheat flour. Although the reliable correlation between mix ratio and components, i.e. mag nesium or ash analyzed were found, it did not seem to reflect sufficiently the expected variations of contents of original material components. Also, compositions of commercial buckwheat products were analyzed to evaluate the mixed ratio of buckwheat flour and wheat flour. The results suggest that the components analyzed in this study as putative marker were not good in determining whether or how much buckwheat products contained wheat flour.

• The Korean Journal of Community Living Science
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• v.14 no.1
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• pp.87-96
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• 2003

This study was to examine the possibility of making use of the edible portion on the inner layer of chestnut, which is produced as wastes in the chestnut processing, into chestnut-noodle. To conduct this study, the chestnut powder, which is separated and collected from the inner layer, was used to examine the possibility of making chestnut-noodle. The structure of chestnut-noodle was observed by Scanning Electron Microscope (SEM) and the sensory quality was conducted to examine usability of the chestnut-noodle as compared to wheat flour noodle by Quantitative Descriptive Analysis (QDA). The ten sensory qualities : appearance, color, flavor, hardness, elasticity, cohesiveness, adhesiveness, chewiness, gumminess, and acceptability, were evaluated by 10 point Likert type scale with 10-50% of different ratio of chestnut powder. The chestnut-noodle made by 50% of the chestnut powder got higher points than 10 % of chestnut powder mix in color. However, the chestnut-noodle made by 50% of the chestnut powder got lower points than wheat flour noodle in flavor. Finally, there was no significant difference in hardness, elasticity, cohesiveness, adhesiveness, chewiness and gumminess between the chestnut-noodle made by 30% of the chestnut powder and wheat flour noodle.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.65-69
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• 1974

Noodles were made from composite flours based on barley or sweet potato/wheat flour and their quality was assessed to obtain the following results. 1) In noodle sheet and dried noodle formation, barley flour could substitute 100% and sweet potato flour, 70% of wheat flour and their textural characteristics were improved by addition of glyceryl monostearate and sodium polycrylate. 2) Textural parameters such as hardness, cohesiveness and gumminess of noodle sheet and dried noodle were decreased by admixture of barley of sweet potato flour whereas they were increased by use of the additives. Noodle sheet required hardness over 6.2 and gumminess over 430 while dried noodle needed hardness over 6.8. 3) In cooked noodle, replacement of wheat flour and use of additives tended to lower the textural parameters. With respect to the cooking quality, barley flour could substitute 60% and sweet potato flour, 40% of wheat flour. 4) In organoleptic evaluation of cooked noodle with respect to its color, taste and texture, 20% replaced composite flour was not different significantly at 5% level from wheat flour and the quality defect was mainly due to discoloration of the product.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.246-250
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• 2017

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations existed in wheat- or potato-based noodles for the general components analysis, but no clear trend was observed. Higher values in the rates of water absorption, cooking loss, and volume increase were observed for the wheat flour noodle, while some variations were observed for potato noodles depending on the variety. The wheat flour noodles exhibited higher values of textural characteristics obtained from the texture profile analysis, except for adhesiveness. Higher gluten contents as well as lower ash contents in the wheat flour noodles compared to the potato noodles are thought to be the two key factors contributing to this finding.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.262-268
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• 1983

Properties of noodle prepared with FPC and wheat flour were investigated, and the results were summarized as follows: 1. Farinogram showed that the water absorption ratio and dough development time increased as the mixing level of FPC to wheat flour increased. 2. Amylogram showed that the maximum viscosity of the composite flour decreased as the content of FPC increased. 3. In the textural parameters, such as hardness, cohesiveness and gumminess of noodles, there were no marked differences between wheat flour and cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour. 4. Regarding weight and volume of the cooked noodles, those of cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour were similar to wheat flour alone. As the content of FPC in noodle increased, however, those of cooked noodles slightly decreased, and soup turbidity increased. 5. Results of sensory evaluations showed that the noodle from the composite flour of 3% FPC-97 wheat flour appeared to be the most acceptable, and the noodles from the composite flour of 5% or 7% FPC-95% or 93% wheat flour were judged as acceptable as the wheat flour alone.

• Korean Journal of Food Science and Technology
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• v.8 no.4
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• pp.236-241
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• 1976

A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.183-188
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• 1983

The viscoelastic behavior of traditional Korean noodles was examined by using a tensile tester built in the laboratory. The creep test of cooked noodle strand showed that a linear viscoelastic response could be expected for a short time of creep, i.e. 120 sec for wheat flour noodle and 60 sec for wheat-sweet potato starch noodle, with the stress range between $4{\times}10^4\;and\;14{\times}10^4\;dyn\;cm^{-2}$. The elastic modulus was estimated to be $7.0{\times}10^5\;dyn\;cm^{-2}$ for wheat flour noodle and $3.9{\times}10^5\;dyn\;cm^{-2}$ for wheat-sweet potato starch noodle. A peculiar increase in viscosity with increasing stress, i.e. stress-hardening, was observed in the noodles studied.