The Quality of Korean Dried Noodle made from Australian Wheats

호주산 밀의 제면성에 관한 연구

  • 이현덕 (고려대학교 식품공학과) ;
  • 이철호 (고려대학교 식품공학과)
  • Published : 1985.06.01


Korean dried noodles were prepared from 6 different types of Australian wheats and tested for their cooking property and sensory quality. The flours from different wheat types were characterized by the fractionation of starch and gluten. The flow property of fractionated starch and flour suspensions were determined. The protein content of flour influenced many aspects of dried noodle quality. The Cooking rate decreased as the protein content increased. The higher protein content resulted in the higher of shear extrusion force, and lower grade of appearence of cooked noodle. The flours containing about 10% protein, i.e. Australian standard White flours, were appeared to be most adequate to make Korean dried noodle.