Preparation and Evaluation of Dried Noodle Products Made from Composite Flours Utilizing Rice and Wheat Flours

쌀가루와 밀가루 복합분(複合粉)의 제면성(製麵性)시험

  • Lee, Kyung-Hea (Department of Food and Nutrition, Yonsei University) ;
  • Kim, Hyong-Soo (Department of Food and Nutrition, Yonsei University)
  • Published : 1981.03.30

Abstract

In an attempt to make dried noodles with composite flours utilizing rice and wheat flours, noodle-making characteristics were improved by the addition of popped rice and wheat flours to rice flour. Their quality was studied in terms of physical properties, noodle-making characteristics, cooking quality test and sensory evaluation. Dried noodle of the composite flour was produced by the conventional method. The results are summerized as follows; 1. In comparing the composite flours, the rice flour containing 30% popped rice flour had a lower maximum viscosity than that with 40% popped rice flour by method of amylograph. The composite flour(20% rice+30% popped rice+50% wheat flour) with added 2% xanthan gum showed the viscosity characteristics which was similar to that of wheat flour. 2. Addition of $1.5{\sim}2.0%$ xanthan gum and $40{\sim}50%$ wheat flour to rice and popped rice flour mixture helped to improve the noodle making properties and the cooking quality, and the noodle making properties and the cooking quality of the mixed flour were almost the same as those of wheat flour alone. 3. The composite flour (rice+popped rice+wheat flour) with xanthan gum showed a higher score in sensory evaluation than that without xanthan gum. The general acceptability scores obtained with the noodle products made of the composite flours with 30% popped rice flour was not significantly different from that of noodle products made of wheat flour alone. However, the noodle products made of the composite flours showed rather higher scores in odor and palatability than the products made of wheat flour alone.

쌀가루와 밀가루의 복합분으로 제면을 시도하였고, 쌀가루에 결착성을 주기위한 방법으로 팽화미가루를 조제하여, 쌀가루, 밀가루와 함께 복합분의 시료로 삼았다. 원료분 및 복합분들에 관한 amylogram 특성치를 측정하였으며, 복합분으로 제조한 면제품을 조리시험하여 밀가루면과 비교하였고 또한 관능검사를 실시하여 아래와 같은 결과를 얻었다. 1. 원료분의 amylogram 특성치는 그 최고점도에 있어서 쌀가루가 가장 높았고, 복합분에 있어서는 의 경우가 밀가루의 점도특성에 접근하였다. 2. <쌀가루+팽화미가루$30{\sim}40$> 복합분에 XG $1.5{\sim}2%$와 밀가루 $40{\sim}50%$를 혼합하였을때 제면적성과 조리시험 결과가 향상되어 밀가루면과 차이가 없었다. 3. 관능검사 결과 <쌀가루+팽화미가루+밀가루> 복합분에 XG을 첨가한 것이 약간 더 효과적이었으며 팽화미가루 함량이 30%인 복합분으로 만든 면제품은 기호성에 있어서 밀가루면과 유의차가 없었고, 냄새와 맛에서는 오히려 밀가루면 보다 우수하였다.

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