백강균 자실체의 첨가가 제면적성에 미치는 영향Effect of Synnemata of Beauveria bassiana on the Properties of Noodle
- Authors
- Bae, Song-Hwan; Lee, Chan; Lee, Seog-Won; Yoon, Cheol-Sik; Chung, Soo-Hyun
- Issue Date
- 2003
- Publisher
- 한국식품영양학회
- Keywords
- synnemata; Beauveria bassiana; noodle-making.; synnemata; Beauveria bassiana; noodle-making.
- Citation
- 한국식품영양학회지, v.16, no.2, pp 158 - 164
- Pages
- 7
- Journal Title
- 한국식품영양학회지
- Volume
- 16
- Number
- 2
- Start Page
- 158
- End Page
- 164
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/32216
- ISSN
- 1225-4339
- Abstract
- This study was conducted to investigate the properties of noodle which was made of composite flour blended with the powder of synnemata of Beauveria bassiana. The characteristics of cooked-noodle including color, cooking properties, mechanical texture properties were measured, and sensory evaluation was performed. The L-value of dry and wet-noodle which made of composite flour was similar to that of 100% wheat flour, but a and b-value were higher than those of 100% wheat flour. There were no differences in the weight, volume and water absorption of the cooked-noodle made of composite flour and that of 100% wheat flour, but the turbidity of the cooked-noodle made of composite flour was higher than that of 100% wheat flour. The breaking force of dry-noodle which was made of composite flour was same as that of 100% wheat flour. Hardness and Gumminess of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1∼5% were same as those of 100% wheat flour. Springiness, chewiness, cohesiveness and adhesiveness of the cooked-noodle which was made of composite flour blended with synnemata powder at level of 1% were similar to those 100% wheat flour. The results of sensory evaluation showed that the cooked-noodles containing 1% and 3% synnemata powder were acceptable as much as those of 100% wheat flour in terms of color, taste, flavor, texture and overall acceptance.
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