Effect of Soybean Protein Isolate on the Properties of Noodle

분리대두단백질의 첨가가 제면적성에 미치는 영향

  • Bae, Song-Hwan (Institute of Natural Resources, Korea University) ;
  • Rhee, Chul (Department of Agricultural Chemistry, Korea University)
  • 배송환 (고려대학교 자연자원연구소) ;
  • 이철 (고려대학교 응용생명환경화학과)
  • Published : 1998.12.01

Abstract

This study was conducted to investigate the effect of soybean protein isolate (SPI) on the properties of noodle which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. L-value of dry and cooked-moodle which were made of composite flour was lower than that of 100% wheat flour, but a and b-value wete higher than those of 100% wheat flour, Optimal cooking time of dry-noodle which was made of composite flour was longer than that of 100% wheat flour, but the weight, volume and water absorption of the cooked-noodle were lower than those of cooked-noodle of 100% wheat flour. Breaking force of dry-noodle which was made of composite flour blended with $SPI-2,\;SPI_3,\;SPI_{7}$, and $SPI-{10}$ was lower than that of 100% wheat flour, but the breaking force of dry-noodle which was made of composite flour blended with $SPI-{12}$ at level of 5% and 10% was same as that of 100% wheat flour. Springiness and cohesiveness of the cooked-noodle which was made of composite flour were same as those of 100% wheat flour, but chewiness and hardness were higher than those of 100% wheat flour.

Keywords

noodle-making;soybean protein isolate;functionality