Studies on the Rheological Property of Korean Noodles -I. Viscoelastic Behavior of Wheat Flour Noodle and Wheat-Sweet Potato Starch Noodle-

한국 재래식 국수류의 유체 변형성에 관한 연구 -제 1 보 : 밀국수와 냉면국수의 점탄성-

  • 이철호 (고려대학교 식품공학과) ;
  • 김철원 (고려대학교 식품공학과)
  • Published : 1983.01.01


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.