Preparation of Noodle with Laver Powder and its Characteristics
2000
Lee Jang-Wook | Kee Hae-Jin Mokpo National University, Muan (Korea Republic)
Laver noodles were prepared with composite flour containing various ratios of laver powder sifted through 100-mesh sieve and their cooking characteristics were evaluated. Farinograph test results with the composite flour showed that water absorption rate increased linearly as the content of laver powder increased from 2% to 8%, while dough stability decreased linearly with the laver content. Dough development time increased 2.65~3.75 times by adding laver powder. DSC endotherms indicated that onset temperature (T-o), peak temperature (T-p), and conclusion temperature (T-c) of composite flour starch gelatinization shifted to a higher temperatures as the laver powder content increased. Difference in laver species (e.g., Porphyra dentata and Porphyra tenera) did not affect dough characteristics and surface color of doughs and noodles made with composite flours. From the sensory evaluation test for noodles, a laver noodle containing 4% roasted Porphyra dentata was the most preferred among the noodles tested.
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