Characteristics of Wheat Flour Dough and Noodles with Amylopectin Content and Hydrocolloids
2007
Cho, Y.H. (Juseong College, Cheongwon, Republic of Korea) | Shim, J.Y. (Hankyong National University, Ansung, Republic of Korea) | Lee, H.G. (Hanyang University, Seoul, Republic of Korea), E-mail: [email protected]
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.
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