Effect of rice bran dietary fiber on flour rheology and quality of wet noodles

미강 식이섬유가 밀가루의 리올로지와 생국수의 품질특성에 미치는 영향

  • Kim, Young-Soo (Korea Food Research Institute, Rice Utilization Research Center) ;
  • Ha, Tae-Youl (Korea Food Research Institute, Rice Utilization Research Center) ;
  • Lee, Sang-Hyo (Korea Food Research Institute, Rice Utilization Research Center) ;
  • Lee, Hyun-Yu (Korea Food Research Institute, Rice Utilization Research Center)
  • 김영수 (한국식품개발연구원 쌀이용연구센터) ;
  • 하태열 (한국식품개발연구원 쌀이용연구센터) ;
  • 이상효 (한국식품개발연구원 쌀이용연구센터) ;
  • 이현유 (한국식품개발연구원 쌀이용연구센터)
  • Published : 1997.02.01

Abstract

A study was conducted to investigate the effects of rice bran dietary fiber on wheat flour rheology and wet noodle quality. More than 99% of rice bran dietary fiber contained smaller particle size than $250\;{\mu}m$. The initial pasting temperature, peak and final viscosities in amylograph, and the water absorption and dough stability in farinograph increased with the increase of rice bran dietary fiber concentration. The lightness values decreased with the increase of rice bran dietary fiber concentration in raw noodles as well as cooked noodles. The addition of rice bran dietary fiber was not effective on the cooked weight and volume of cooked noodles. However, the cooking loss of cooked noodles was the highest in control, and increased with the increase of rice bran dietary fiber concentration. Most of texture parameters (hardness, adhesiveness, gumminess and chewiness) of cooked noodles increased, but the cohesiveness decreased with the increase of rice bran dietary fiber concentration. There were no significant differences in appearance, taste and acceptability of cooked noodles between control and noodles containing 3% and 6% rice bran dietary fiber.

Keywords

Dietary fiber;flour rheology;noodle quality