아밀로펙틴 함량 변화와 하이드로콜로이드 첨가에 의한밀가루 반죽 및 국수의 특성characteristics od wheat flour dough and noodles with amylopect in content hydrocolloids
- Other Titles
- characteristics od wheat flour dough and noodles with amylopect in content hydrocolloids
- Authors
- 조영화; 심재용; 이현규
- Issue Date
- Apr-2007
- Publisher
- 한국식품과학회
- Citation
- 한국식품과학회지, v.39, no.2, pp.138 - 145
- Indexed
- SCOPUS
KCI
- Journal Title
- 한국식품과학회지
- Volume
- 39
- Number
- 2
- Start Page
- 138
- End Page
- 145
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/180218
- ISSN
- 0367-6293
- Abstract
- The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough
and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph),
the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA)
increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA)
tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle
increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and
hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle.
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