Effects of the Addition of Starch, Salt and Soda Ash on the Mechanical Property of Naengmyon

전분, 식염 및 알카리 첨가제가 냉면의 기계적 성질에 미치는 영향

  • Published : 1984.06.30

Abstract

The effects of the addition of starch, salt and soda ash to the dough for Naengmyon (wheat-sweet potato starch) on the mechanical property of Naengmyon noodle were evaluated by using creep test. The strain measurement was made by taking photograph with VTR system. The creep curve of noodle strand could be fitted to the 4 element Burgers model. The instantaneous elasticity and Newtonian viscosity of the noodle strand decreased by the addition of starch. The instantaneous elasticity decreased by the addition of salt up to 4%. The mechamical parameters of the noodle varied inconsistently by the addition of soda ash.

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