Characteristics of Yellow Alkaline Noodles Prepared from Korean Wheat Cultivar

Physicochemical properties of Korean wheat flours were evaluated to determine the effect of flour characteristics on yellow alkaline noodles by comparing commercial and imported wheat flours. Optimum water absorption, thickness, and color of noodle dough significantly correlated with protein content...

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Bibliographic Details
Published in:Food science and biotechnology 2012, 21(1), , pp.69-81
Main Authors: Heo, H.Y., Montana State University, Bozeman, MT, USA, Kang, C.S., National Institute of Crop Science, RDA, Iksan, Republic of Korea, Woo, S.H., Chungbuk National University, Cheongju, Republic of Korea, Lee, K.S., Chonbuk National University, Jeonju, Republic of Korea, Choo, B.K., Chonbuk National University, Jeonju, Republic of Korea, Park, C.S., Chonbuk National University, Jeonju, Republic of Korea
Format: Article
Language:English
Subjects:
BLE
Chemistry
Chemistry and Materials Science
Color
Cooking
Dough
FARINE
Flour
FLOURS
Food Science
HARINAS
noodle quality
Noodles
Nutrition
Physicochemical properties
Research Article
TRIGO
Triticum aestivum
WHEATS
yellow alkaline noodle
식품과학
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Summary:Physicochemical properties of Korean wheat flours were evaluated to determine the effect of flour characteristics on yellow alkaline noodles by comparing commercial and imported wheat flours. Optimum water absorption, thickness, and color of noodle dough significantly correlated with protein content-related parameters of flour. Korean waxy wheats showed shorter cooking time (8 min) and softer texture of cooked noodles than other Korean wheats. Cooking time significantly correlated with protein content, optimum water absorption, and thickness of noodle dough. Hardness of cooked noodles positively correlated with protein content (r=0.614, p less than 0.01) and protein content related parameters. Cohesiveness of cooked noodles positively correlated with SDS-sedimentation based on a constant protein weight (r=0.437, p less than 0.05). Several Korean wheat cultivars showed comparable noodle making properties to commercial flour for yellow alkaline noodles despite of dark noodle color. Wheat cvs. Baekjoong, Jeokjoong, and Ol had softer and more elastic texture than other Korean wheats.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-012-0009-1