• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.58-65
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• 1996

The effects of sodium carbonate (Na), potassuim carbonate (K) and their mixtures (Na/K=0.7-2.0) on pasting properties by amylograph and mixing properties by farinograph of wheat flour (9.45% protein), and of alkali mixtures (0.16%) on noodle property were examined. The concentrations of alkali used were 0.08%, 0.10% and 0.16% based on flour weight (14% mb). The salt (1.7%) and alkali decreased the initial pasting temperature but increased the amylograph peak viscosity. The peak viscosity increased with the increase of alkali concentration, but the mixing ratio at a fixed concentration had no effect on peak viscosity. The farinograph absorption decreased by salt, but the effect of salt diminished in the presence of alkali. The salt and alkali increased the farinograph stability, of which the former was more pronounced. The effect of alkali alone and mixtures in the presence of salt on amylograph and farinograph were essentially the same regardless the concentrations and mixing ratios. The yellowness and breaking force of dry noodle prepared with salt and alkali was higher than that prepared with salt only. The weight and volume gain of the optimum cooked noodle remained essentially constant, but the shear force and compression force were increased by the alkali.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.799-805
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• 2000

In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to $15.59\;{\mu}m$, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with increasing amounts of brown glutinous rice flour with and without aroma, respectively. Stability, developing time and elasticity of dough showed a decreasing tendency. When compared with the control, aromatic brown glutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with a relatively high quality score for appearance, taste and overall eating quality.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.692-697
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• 2002

The purpose of this study is to investigate the characteristics of the doughs and noodles cooked with the pea starch-wheat composite flour which was substituted with 20% and 30% of pea starch for the flour by the mechanical and sensory evaluation. Wheat dough had the most cohesive property among various composite non.(p＜0.05) There was no significant differences in weight gain after cooking among various noodles. The more the pea starch was subsituted, the lighter the color was shown by increasing L value. It was also noted that the b value was decreased significantly. While pea starch noodle were more transparent in appearance and less smooth in the texture, corn starch-wheat composite flour noodle was sorter in the texture significantly. There was no significant difference on the hardness between wheat and pea stach composite flour noodles. There were also no significant differences in stickiness, chewiness and overall acceptability among various noodles. Considering mechanical and sensory results, the composite flour with 20% substitution of pea starch for flour was more suitable for the production of the noodle than those of 30% substitution of pea starch.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.540-546
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• 2014

This study was conducted to compare the commercial noodle flours (n=8) of each milling company in Korea. Eight noodle flour samples were classified into two types of flours, all-purpose flour (AF, n=4) and premium noodle flour (PF, n=4) and tested using general component analysis. Texture assessment and sensory test for doughs and noodles were performed. The dough strength was positively correlated with lower ash content, smaller particle size and longer formation time. Sensory evaluation found that weaker cooked noodle strength correlated with higher scores in preference and softness. As a result, it can be suggested that PF is better than AF in noodle making because PF has lower ash content and smaller particle size than AF. As such, flour characteristics that produce noodle flour of uniform quality can be obtained by combining flours with the above processing characteristics to fit the qualities desired.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.299-299
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• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.1
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• pp.1-12
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• 2002

Flour characteristics of Korean winter wheat grown in Suwon in 1997 and 1998, and in Suwon and Deokso in 1998 were evaluated. Korean winter wheat cultivars were significantly influenced by years and locations in flour properties such as ash content, protein content, damaged starch content, starch swelling volume and power. Protein content was highly correlated with starch damage and alkaline water retention capacity. There were highly significant correlations between mixing time of mixograph and SDS sedimentation volume. Swelling properties of flour and starch were highly correlated with pasting properties of flour and starch, respectively. Compared to commercial flours for baking, Alchanmil, Gobunmil, Keumkangmil and Tapdongmil showed similar protein content, SOS sedimentation volume and mixograph mixing time. Eunpamil, Geurumil, Olgeurumil, Suwon 258, Suwon 261, Suwon 265, Suwon 275, Suwon 276, Suwon 277, Suwon 278 and Urimil had similar values to commercial noodle flours in SDS sedimentation volume. Alchanmil, Olgeurumil, Suwon 274, Suwon 275, Suwon 276 and Urimil showed higher swelling and pasting properties than the others. Chokwang, Olgeurumil, Suwon 277 and Urimil were similar to commercial cookie flours. Friabilin-absence lines showed higher protein content and starch damage than those of friabilin-presence lines. Absence lines of 1D$\times$2.2 + 1Dy12 subunit in high molecular weight glutenin subunits showed higher SDS sedimentation volume and mixing time of mixograph than those of presence lines.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.649-655
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• 1991

The quality of Ramyon prepared from hard red winter-western white (HRW-WW) and dark northern spring-western white (DNS-WW) flour blends having protein contents of 9.12-9.78% was examined. The noodles were manufactured by commercial process with the same water absorption. The weight and volume of cooked noodle were decreased as the protein content increased at the same cooking time. No significant differences in cooking properties were observed between noodles prepared from HRW-WW and DNS-WW blends. The weight and volume of noodle prepared from HRW-WW blend cooked for 4 min showed significant negative correlation with farinograph and extensograph data and protein contents of flours, but positive correlation with amylograph data. Such correlations were not found from noodles prepared from DNS-WW blend. Based on the sensory evaluation of cooked noodle it was concluded that the optimum protein content for noodle manufacture was in the range of 9.28-9.62%. The replacement of HRW with DNS flour had no effect on the sensory quality of noodle.

• Korean Journal of Breeding Science
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• v.43 no.5
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• pp.470-478
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• 2011

This study was carried out to find major factors affecting the color of wheat flour and noodles and develop simple analysis method for the breeding of wheat cultivars suitable for producing flour and noodles with bright color which are preferred by consumers. Customers who buy white noodle or flour prefer bright-colored food to dark-colored products. We evaluated grains of 25 Korean wheat cultivars for chemical composition, grain characteristics, and color change of noodle dough sheets during storage. Polyphenol oxidase (PPO) has been connected to discoloration of white salted noodles and other wheat end products. The grain PPO activity was reduced as the 1,000 grain weight, grain ash content, and protein content decreased. The grain PPO activity was positively correlated with the total polyphenol content ($r=0.609^{**}$) and iron content ($r=0.655^{**}$). Lightness, protein, polyphenol and Fe content of flour were positively correlated with PPO activity of grain. Cultivars with higher grain PPO activity showed darker noodles and were more easily discolored during the storage (from 2 hr to 48 hr). Thus, PPO activity can be used as a selection index in a breeding program for wheat cultivars of bright-colored flour.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.302-306
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• 1983

The changes in the mechanical model parameters during cooking and subsequent storage, were related to the sensory quality of the noodles. The sensory hardness and chewiness were tested by Milestone method and the overall preference was evaluated by hedonic scale test. Hardness was affected primarily by increasing cooking time and in lesser degree by storage time after cooking. Chewiness was diminished by increasing cooking time and subsequent storage. The preference of wheat flour noodle was not significantly affected by cooking time, while that of wheat·sweet potato starch noodle decreased significantly by excess cooking time. Instantaneous elasticity represented the softness of noodle. The elastic components and viscosity components had significant relationship with the sensory quality of wheat noodle. On the other hand the retardation time was important for the sensory quality of wheat-sweet potato starch noodle.