Effects of Salt and Alkaline Reagent on Rheological Properties of Instant Noodle Flour Differing in Protein Content

소금과 알칼리제가 단백질 함량이 다른 라면 밀가루의 리올로지 성질에 미치는 영향

  • Chung, Gu-Sik (Department of Food Science and Nutrition, Dankook University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University)
  • 정구식 (단국대학교 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과)
  • Published : 1991.04.01

Abstract

The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of $9.12{\sim}9.78%$ in the presence or absence of salt and alkaline reagent (an equal mixture of$Na_2CO_3\;and\;K_2CO_3$) were studied. The farinograph absorptions of HRW-WW and DNS-WW blends was increased by 1% and 0.6%, respectively, with increasing protein content by 0.33%. Salt (0.17%) decreased the absorption by 1% regardless protein contents. Alkaline reagent (0.17%) or a combination of salt and alkaline reagent had no effect on absorption of flours, indicating that the effect of salt on decreasing absorption is masked by alkaline reagent. The protein content of the flour in the presence or absence of salt, alkaline reagent or both showed a highly positive correlation with all reference points of farinograph and extensograph, but the peak viscosity of amylograph was negatively correlated with protein content only in the presence of salt, alkaline reagent or both.