• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.383-389
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• 1999

To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.

• The Korean Journal of Community Living Science
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• v.14 no.1
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• pp.87-96
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• 2003

This study was to examine the possibility of making use of the edible portion on the inner layer of chestnut, which is produced as wastes in the chestnut processing, into chestnut-noodle. To conduct this study, the chestnut powder, which is separated and collected from the inner layer, was used to examine the possibility of making chestnut-noodle. The structure of chestnut-noodle was observed by Scanning Electron Microscope (SEM) and the sensory quality was conducted to examine usability of the chestnut-noodle as compared to wheat flour noodle by Quantitative Descriptive Analysis (QDA). The ten sensory qualities : appearance, color, flavor, hardness, elasticity, cohesiveness, adhesiveness, chewiness, gumminess, and acceptability, were evaluated by 10 point Likert type scale with 10-50% of different ratio of chestnut powder. The chestnut-noodle made by 50% of the chestnut powder got higher points than 10 % of chestnut powder mix in color. However, the chestnut-noodle made by 50% of the chestnut powder got lower points than wheat flour noodle in flavor. Finally, there was no significant difference in hardness, elasticity, cohesiveness, adhesiveness, chewiness and gumminess between the chestnut-noodle made by 30% of the chestnut powder and wheat flour noodle.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.339-343
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• 1997

To investigate the possibility of making noodle with Chestnuts flour(C.F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10~20% C.F was almost same value as control. In the cooking quality test, noodles with 10~30% C.F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference($\Delta$E) between noodles with C.F was not significantly different from control in color, only noodle with 10% C.F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C.F to wheat flour may be suitable for making noodle.

• The Korean Journal of Community Living Science
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• v.17 no.2
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• Current Research on Agriculture and Life Sciences
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• v.30 no.2
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• pp.61-67
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• 2012

In this study, hydroxypropyl methylcelluloses (HPMCs) were added to prepare the rice noodle and the effects of water dosage, HPMC content, and viscosity level of HPMC on the noodle-making properties of rice dough were examined. As the water dosage was increased, the rice dough after roller pass became more flat and homogeneous. However, when the water dosage was over a certain range, the rice noodle became more waved. In the test result of various HPMC contents, 3% HPMC addition was turned out to be an optimum condition for the best noodle-making properties of rice dough. As the viscosity level of HPMC decreased, the rice dough after roller pass became inhomogeneous. However, the lowest viscosity level HPMC (PMC 40H) did not show any waved rice noodle at even high water dosage indicating the improved noodle-making properties of rice dough. On the whole, it seems that 56~58% water dosage, 3% HPMC content, and high viscosity HPMC (PMC60U) were the optimum condition for preparation of good rice noodle.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.325-329
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• 1995

To investigate the Possibility of making noodle with Job's tears flour(JTV), it was mixed with wheat flour by the ratio of 60oyo. Making characteristics of noodle was studied in terms of cooking quality test, color measurement and sensory evaluation. The cooking quality of noodles with 10~40% JTF was almost same value as control in weight and volume of cooked noodle. Color difference ($\Delta$E) between noodles with JFT and control was revealed appreciable value. Though noodles with 10~30% JFT was not significantly different from control in color, only noodle with 10% JFT was same as control In texture by sensory evaluation test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1823-1829
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• 2012

Rice noodles are popular worldwide; however, no standard procedure is available for screening the potential for rice flour to make good quality noodles. This study reports two standard laboratory-scale procedures for preparing flat (sheet type) and extruded noodles. Eight rice cultivars were examined and the cooking loss and tensile strength of cooked noodles were determined. It was relatively easy to control the amount of water added to extruded noodles, whereas flat noodles were very sensitive to the amount of water used. Sheet formation was determined based on the amount of moisture content during preparation, and the Chenmaai cultivar was found to be most appropriate for both noodles making procedures and cooking and textural properties. Finally, good noodle making cultivar such as Chenmaai was less likely to be affected by the milling method.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.6-14
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• 1981

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.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.55-62
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• 2011

In this study, four natural polymers were added into rice flour to prepare rice noodle and their effects on the fabrication of rice noodle were examined. Also, the effect of water dosage and natural polymer content on the noodle-making properties of rice noodle was investigated. Addition of xanthan gum showed the best performance of noodle formation, while crystalline cellulose did not help the improvement of noodle making properties of rice dough. Regardless of natural polymer type, the amount of water dosage and polymer content influenced significantly the performance of rice noodle formation. In case of xanthan gum, 3% polymer content and 64~68% water dosage were the best conditions to fabricate a good rice noodle. Guar gum showed the best performance at 2~3% guar gum addition and 66% water content. Finally, 3% carboxymethyl cellulose and 64% water dosage were optimum condition for good formation of rice noodle.

• Food Science and Preservation
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• v.6 no.2
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• pp.167-172
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• 1999

The noodle making characteristics were investigated for both eleven varities of Korean wheat, such as Chokwangmil, Geurumil, Eunpamil, Tnpdongmil, Woorimil, Oigeurmil, Alchanmil, Cobunmil, Geumgangmil, Seodunmil and Suwon 265, and two varieties of imported wheat, DNS(Dark Northern Spring Wheat) and ASW(Australian Standard White). After cooking of dry-noodle, the elasticities were 0.59-0.79 in the native wheat and 0.55-0.57 in the imported wheat. Among the varieties showing the highest value in the various texture properties of cooked dry-noodle, Alchanmil was highest in gumminess, Geungangmil in cohesiveness, Olgeurumil in adhesiveness, Geurumil in fimmess, Chokwang in chewiness, Tapdongmil in tensile strength Gobunmil in breaking strength. After cooking the wet-noodle, Tapdongmil in elasticity, Geurumil in adhesiveness, Geumgangmil in gumminess, cohesiveness, firmness and chewiness, and Suwon 265 in tensile strength showed the highest values in the respective textural properties. From the sensory evaluation of the cooked dry-noodle, the significant differences (p<0.05) among wheat varieties were observed in color, texture and overall quality. As a result, ASW was excellent in our all qualities of cooked dry-noodle followed by Tapdongmil, Alchanmil and Geumgangmil. The cooked wet-noodle also showed the high sensory scores (p<0.01) were showing the best in Tapdongmil, followed by Eunpamil, Geumgangmil and Woorimil.