Development of Composite Flours and Their Products Utilizing Domestic Raw Materials - III. Noodle-making and Cookie-making Tests with Composite Flours -

국산원료(國産原料)를 활용(活用)한 복합분(複合粉) 및 제품개발(製品開發)에 관한 연구(硏究) - 제 3 보 복합분(複合粉)을 이용(利用)한 제면(製麵) 및 제과시험(製菓試驗) -

  • 김형수 (연세대학교 식생활과) ;
  • 안순복 (연세대학교 식생활과) ;
  • 이관영 (방사선농학연구소 식품공학연구실) ;
  • 이서래 (방사선농학연구소 식품공학연구실)
  • Published : 1973.03.28

Abstract

Noodles and cookies were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) Various flours containing $10{\sim}20%$ defatted soy flour did not form belt in noodle-making process, but the use of 1.5% GMS + 2% Methocel as binder was very effective in noodle-belt formation and cooking quality. 2) Out of four raw flours, naked barley flour was most suitable for noodle-making. Addition of wheat flour at 25% or 50% level into the four composite flours greatly improved the quality of noodles and particularly that based on naked barley was similar to wheat flour in color and gave rather palatable taste. 3) Though cookie could be made from any composite flours without using GMS or CSL, naked barley flour was the best in sensory evaluation of the product. 4) Addition of wheat flour at 25% or 50% level into above composite flours gave cookies comparable to standard wheat product except the case of composite flour based on defatted rice bran.

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