Quality Characteristics of Low-Allergy Wheat (‘O-free’) Flour and Improvement of Its Noodle-Making Performance by Ingredients and Processing Conditions

조혜진 부산대학교 대학원 2022 국내석사

The National Institute of Crop Science in Korea has recently developed ‘O-free,’ lowallergy wheat that lacks omega-gliadin through traditional breeding. Wheat gluten forms a viscoelastic dough with water and has a significant effect on the texture of noodles. When using gluten-free grains to produce gluten-free products, many efforts to compensate for the function of gluten have been made to improve the product quality that consumers demand. Therefore, the quality and noodle-making performance of ‘O-free’ flour was compared with all-purpose flour. The effect of water amount and mixing time on the noodle-making performance of ‘O-free’ flour was explored. In addition, the improvement of the noodle-making performance of ‘O-free’ flour with the addition of various additives and their optimized formulation was examined. Therefore, this study explored the effect of the absence of omega-gliadin on flour protein and gluten quality. In addition, the effect of water amount and mixing time and extra additives on the noodlemaking performance of ‘O-free’ flour were explored and optimized the additive formulation using response surface methodology (RSM). For optimizing the additive formulation, vitamin C, SSL, amylase, and transglutaminase were selected as factors, and the tested range for each factor was set by a central composite design using Design Expert: vitamin C 50~100 ppm, SSL 0.25~0.75%, amylase 0.0125~0.0375%, transglutaminase 0.25~0.75%. Noodle hardness, resilience, and chewiness as noodle quality were analyzed. The quality of ‘O-free’ flour showed weaker gluten strength than AP flour, which resulted in inferior noodle-making performance. The water amount had a more significant effect on the resistance and extensibility of the fresh noodles than the mixing time to improve the noodle-making performance of ‘O-free’ flour. With the comparison in the appearance and hardness of cooked noodles made with ‘O-free’ flour and noodles made with AP flour, 28 g of water and 10 min of mixing time were selected as the process conditions for the noodles made with ‘O-free’ flour. Among various additives, vitamin C, SSL, amylase, and transglutaminase significantly reduced the turbidity of the cooking water. Based on RSM, transglutaminase had a significant effect on the hardness of noodles, and SSL and transglutaminase significantly affected the resilience and chewiness of noodles. The optimized additive formulation was 0.0060% vitamin C, 0.025% SSL, 0.035% amylase, and 0.56% transglutaminase (desirability - 0.927), which significantly improved the noodle-making performance of ‘O-free’ flour. In conclusion, ‘O-free’ flour, which lacks w-gliadin, has inferior gluten strength and noodle-making performance than AP flour. The noodle-making performance of ‘O-free’ flour could significantly be improved by controlling water amount and mixing time as well as optimizing the additive formulation. ‘O-free’ flour can be utilized to manufacture good quality low-allergy noodles.

고령여성의 아쿠아로빅 Noodle-Riding 동작 숙련도에 따른 역학변인 비교 분석

정성희 부경대학교 2018 국내박사

A stationary bike ride and a water exercise are recommended for elderly people with osteoarthritis or a healthy knee-care regimen, and the best way to do both is noodle-riding. The purpose of this study was to analyze the difference between the experienced and the unskilled in the underwater noodle riding movement and to present the ideal posture and to propose the type of motion that the range of the hip joint use is larger than the existing motion. As a result of an experiment with 10 unskilled and 10 skilled people aged 70-75 with less than one year of experience participating in Aquarobics. First, the elapsed time between the skilled and the unskilled persons was long in the P2(that raise your knees and send your heel forward) and P4(to pull water up and send back heel), and statistically significant. Second, there was a statistically significant difference in hip joint(E1, E3, E6), knee joint(E1, E3, E5, E6) and ankle joints(E1, E4, E5, E6) between skilled and unskilled. Third, hip joint, knee joint , and ankle joint were significantly higher in the skilled. Fourth, the operating time of the Basic(P1, P2) and, Swing(P3, P5) was long, and there was a statistically significant difference. Fifth, the hip joints were statistically significantly higher in the Swing(E1, E5, E6) and Basic(E3). Knee joints were statistically significantly higher in Swing (E1, E2, E5, E6) and Basic (E4). Ankle joints were statistically significantly higher in Basic motion in the E1 event. Sixth, There was a statistically significant difference in the ROM of the swing in the hip joint and basic in the knee joint. The conclusion based on the above results is as follows. 1. In order to perform accurate and efficient noodle-riding operation, prepare the posture with maintaining the hip, ankle angle of about 100° and knee joint at about 84°, increasing the time required for the P2 phase, pulling water by using the calf and foot sufficiently I repeat the rotation movement as pulling. 2. In the case of the skilled person, the swing motion is actively used in the E3 and E5 events to create a range of motion of approximately 90° using the hip flexor and extensor muscles.

(The) effects of various salts on the noodle making properties of wheat flour

허윤 Graduate School, Korea University 2011 국내석사

The effects of various salts and their concentrations on the noodle-making characteristics of wheat flour were investigated. Samples were prepared with NaCl, KCl, MgCl2, CaCl2, Na2CO3, and NaHCO3 in different concentrations (0.1, 0.5, 1.0, and 3.0%, based on wheat flour). Pasting behavior of wheat flour added with various salts were measured by Rapid Visco Analyzer (RVA), and water holding capacity of wheat flour was examined. Dough properties were investigated by measuring the protein solubility, pH and rheological properties such as mixograph and farinograph. Textural properties of raw and cooked noodle with various salts addition were examined. The pasting properties of wheat flour were changed according to electric charge of dissolved salt ion and the pH of samples. In all samples, set back values decreased as the salt concentration increased. This means that retrogradation was delayed by salt addition. Particularly, divalent cation salts (CaCl2, MgCl2) made set back values of samples lower than monovalent cation salts (NaCl, KCl). Samples added with alkaline salts (Na2CO3, NaHCO3) showed significantly higher peak viscosity compared to other samples. Peak viscosity of samples containing NaHCO3 increased gradually with increasing salt level, but Na2CO3 added samples showed the maximum peak viscosity at 0.5% salt level. Water holding capacity (WHC) of wheat flour and protein solubility of resulting dough showed a similar tendency due to the salting-in and salting-out effect of protein. Samples containing alkaline salts showed the highest WHC and protein solubility, and samples added with divalent cation salts showed higher WHC and protein solubility than those added with monovalent cation salts. This indicated that CaCl2 and MgCl2 made the samples to have higher affinity for water than NaCl and KCl. Correlation between pH and protein solubility of samples were evaluated. The pH of samples increased as the concentration of alkaline salts increased, and a great increase in protein solubility were also shown. Dough strength and tolerance increased significantly (p<0.05) when 1, 3% of monovalent cation salts were added. CaCl2 and MgCl2 were less effective on those parameters, but they decreased dough development time. Wheat flour added with alkaline salts needed more water for dough development compared to the other samples, and their stabilities were higher than those of dough added with NaCl or control (dough without salt) at 0.1% salt level. The effects of NaCl and other salts mixture on the dough properties were also examined by using mixograph at 1% mixture level. Dough development time decreased in all the treatments, with the exception of the NaCl/KCl combination. Dough containing low ratio of alkaline salts such as 9:1 mixuture of NaCl and Na2CO3 (or NaHCO3) showed similar values of dough strength to those containing 1% NaCl. Dough properties didn’t change much when added NaCl was replaced by KCl partially. However, adding divalent salts made the dough less strong and tolerable. Low level of alkaline salts helped the dough stable, but high level of those made it too tough. Extensibility of raw noodle with NaCl addition was the highest at 1% salt level, and the raw noodles containing KCl had similar extensibility with NaCl. The addition of alkaline salts significantly increased the extensibility of noodles at 0.1% salt level, but extensibility of noodle added with Na2CO3 was decreased beyond 0.5% salt concentrations. Even though differences in textural properties between treatments were reduced when the raw noodles were cooked, but overall tendency still remained. The ratios of salts mixture added to noodles were set based on mixograph data. The noodles containing 1% of 5:5 NaCl/KCl had comparable extensibility and tensile strength to the noodles with 1% NaCl. Low ratio of alkaline salts such as 9:1 NaCl/Na2CO3 or 9:1 NaCl/NaHCO3 treatments increased extensibility and tensile strength of noodles more than other treatments. KCl was an appropriate ingredient to substitute for NaCl in noodle making processing because it made the noodle to have similar physicochemical and textural properties to those of NaCl. Low level (0.1%) of alkaline salts can be used with NaCl as an additive to make the noodle which has improved extensibility and proper texture to masticate, and it could be the way of reducing NaCl. Divalent salts (CaCl2 MgCl2) treatment, however, did not show beneficial effect as much as NaCl treatment in noodle making except that they had high water affinity that allowed reduction of dough development time.

Quality improvement of fried rice noodle by applying protein-polyphenol interaction between pea protein isolate and green tea : Quality improvement of fried rice noodle by applying protein-polyphenol interaction between pea protein isolate and green tea

이지혜 세종대학교 대학원 2014 국내석사

Polyphenols have been receiving great attention due to their health benefits and functionalities such as antioxidant effects and extension of shelf life. Despite of the great potentials to be utilized as food materials, wild berries and green tea are underutilized in food industry due to protein-polyphenol interaction. The objectives of the study were to improve quality of protein-polyphenol interaction applied fried rice noodle. Prior to proceed with this study, to optimize extraction conditions for total phenolics and antioxidant activity of raspberry (Rubus coreanus), mulberry (Morus bombycis) and green tea (Camella sinensis) extracts using response surface methodology (RSM). After that, Green tea and mulberry extracts were examined stability of free radical-scavenging activities under temperature, light & pH exposure. In the case of the contents of total phenolics (TP), ABTS radical-scavenging activities (ABTS), and DPPH radical-scavenging activities (DPPH), they showed similar predicted and experimental values under the optimal extraction conditions tested. Also, correlation analysis between the content of TP, ABTS, and DPPH displayed highly positive coefficients (p<0.01), representing that polyphenols were the major contributors to antioxidant activities. Based on results of RSM and stability examination, green tea extract with the highest content of TP, ABTS, and DPPH, was applied to fried noodles with pea protein isolate. The cooking loss of fried noodles decreased due to cross-linkage that could be confirmed by FE-SEM. Also, this cross-linkage might affect both pasting and thermomechanical properties of noodle dough. Fried noodles prepared with green tea extract are shown to have a lower degree of rancidity, which was derived from high antioxidant activity of green tea extract. The results will provide invaluable information for understanding the specific interaction of polyphenol of green tea extract with pea protein isolate, and for developing green tea -based foods.

Effect of curdlan and resting process on the physicochemical properties of whole tofu noodle

Euiji Lee 서울대학교 대학원 2021 국내석사

In the first chapter of this study, dried noodle containing high-content whole tofu was developed. Whole tofu (60 wt%) which has more protein and dietary fiber than tofu, potato starch (34 wt%), and curdlan (2-4 w/w%) were used as the main materials. The elasticity (G') and viscosity (G'') of the dough increased as the curdlan was added. The high temperature (45 ℃) resting process was applied to control the moisture of the dough. After 45 minutes of the resting process at 45°C, the dough’s elasticity (G') increased more than 50% compared to the not rested sample. Therefore, curdlan 4% and 45 min of the resting process at 45 ℃ were set to make the optimized dough and dried noodle. The noodle’s texture properties including hardness and gumminess increased more than 10%. In addition, cooking time and cooking loss decreased presenting improved cooking quality. Consequently, as a result of the addition of curdlan and the resting process, the dried noodle with improved quality and convenience was developed. In the second chapter, a new strategy that maximizes the effect of curdlan gelation in making the whole tofu dough was proposed. In order to set the optimal temperature for gelation and gelatinization, the temperature of the resting process was set to 55 ℃. It means that curdlan gelation occurs and wheat starch does not gelatinize (60 ℃). As a result of the resting process at 55 ℃, the value of water absorption doubled due to the gelation of curdlan. Besides, both elasticity (G') and viscosity (G'') increased by approximately 50%. The hardness and gumminess of the 55 ℃ rested sample increased by 100% and 15%, respectively than other samples. Even though the gelation of curdlan slightly disrupted gluten structure, however, curdlan gel strengthened the internal structure of the dough. As a result, the use of wheat starch, curdlan, and the 55 ℃ resting process contributed significantly to improving the whole tofu dough's quality. Through these studies, the dried whole tofu noodle that highly nutritious, convenient, and enhanced quality was developed. Furthermore, a method to improve the quality of dough through curdlan gelation was proposed. These results are expected to be applied to manufacture various dough-based products such as cookies or bread. 최근 두부는 단백질 함량이 높고 칼로리가 낮아 아시아를 넘어 전세계적으로 소비되고 있다. 특히, 두부를 다양한 형태로 가공한 제품들, 대표적으로 압착성형한 두부면이나 푸주가 인기를 끌고 있다. 하지만 압착성형 된 두부면은 식감이 퍽퍽하고, 상대적으로 전분의 함량이 낮아 소스를 잘 흡수하지 못하는 등 관능적 특성이 좋지 못하다는 단점이 있다. 또한 건조 시 기름 분리 및 품질 저하 등의 어려움으로 인해 건조면으로 제공되지 못하고 보존수에 의존하는 등 편리성 개선의 문제가 존재한다. 이에 본 연구의 첫 장에서는 물성이 향상되고 편리하면서 고함량의 전두부를 함유한 건면을 개발하고자 하였다. 일반 두부보다 단백질 및 식이섬유의 함량이 높은 전두부(60 w/w%)와 수분을 조절하기 위한 감자전분(34 w/w%) 및 커들란(2~4 w/w%)을 주재료로 선택하였으며, 반죽의 수분 조절을 위한 전략으로 고온 레스팅(45℃) 공정을 도입하였다. 제조된 반죽의 탄성(G’)과 점성(G’’)은 커들란 첨가량이 높아질수록 증가하였고 45℃에서 45분간 레스팅 된 후에는 레스팅 전보다 탄성(G’)이 50% 이상 증가하였다. 커들란이 4% 첨가된 전두부 건면의 조리 시간은 20% 짧아졌으며 조리 손실 또한 약 15% 감소하였다. 경도와 검성 또한 10% 이상 증가하여 결론적으로 품질이 향상된 전두부 건면을 제조할 수 있었다. 첫 장의 연구에서는 감자전분의 호화온도(50℃)와 검의 젤화 온도(55℃)간의 차이로 인해 최적의 반죽 특성을 부여하지 못하였다. 이에 두번째 장에서는 커들란 젤화의 효과를 최대화하여 물성이 향상된 전두부 반죽을 만들기 위한 새로운 전략을 제시하고자 했다. 젤화와 호화 기작의 최적 온도를 설정하기 위해서 고온 레스팅 온도를 커들란 젤화가 일어나는 55℃로 설정하고, 호화 온도가 60℃인 밀 전분을 선택하여 반죽을 제조했다. 다양한 온도(4℃, 25℃, 55℃)에서 전두부 반죽을 레스팅 해본 결과 55℃에서 커들란의 젤화로 인해 수분 흡수 정도가 2배 이상 증가하고 탄성(G’)과 점성(G’’) 모두 50% 가까이 높아졌다. 씹는 느낌과 직결된 경도는 55℃ 샘플이 25℃ 샘플보다 2배 이상 향상되고 검성은 15% 강화되었다. 한편, 글루테닌 고분자 함량분석을 통하여 커들란의 젤화가 글루텐 활성을 미미하게 저해함을 확인하였지만, 커들란 젤화가 반죽의 내부 구조를 강화하는 특성이 커 종합적으로 커들란의 고온 레스팅이 반죽 특성을 향상시킴을 확인하였다. 결과적으로 밀가루 전분과 커들란 및 55℃의 레스팅 공정의 활용은 전두부가 함유된 반죽의 물성 향상에 크게 기여하는 것을 확인할 수 있었다. 앞선 두 실험을 통해 단백질과 식이섬유 함량이 높으면서 간편하고 건조 후에도 물성이 좋은 전두부 건면을 개발하였고, 커들란 젤화를 통해 반죽의 품질을 향상시키는 방법을 제안하였다. 이러한 결과는 전두부 및 커들란을 활용한 쿠키 등의 반죽 기반의 다양한 제품 개발에 도움이 될 것으로 사료된다.

밀기울의 압출성형과 효소처리에 의한 이화학적 및 항산화 특성과 제빵·제면에 미치는 영향

최용석 전남대학교 2016 국내박사

The characteristics of the extruded wheat bran by enzyme treatment were determined by analysis of physicochemical characteristics, rheology, and sensory evaluation. The moisture contents of extruded wheat bran and enzyme treated extruded wheat bran was decreased, water solublity index (WSI) values of which were increased to 20% and 250% as compared to the wheat bran without treatment as control, respectively. In scanning electron microscopy, structural deformation of the cell wall was found due to high pressure and high shear force in extruded wheat bran while untreated wheat bran was smooth. As treatment with enzyme, extruded wheat bran surface was changed to the porous structure. After extrusion and enzyme treatment, soluble dietary fiber was increased from 4.62% to 4.90%, whereas arabinoxylan was increased from 0.32% to 7.14%. DPPH and ABTS also significantly increased. Peak viscosity, trough viscosity, setback viscosity and final viscosity with increase in the addition of different levels of extruded wheat bran (XWB), and enzyme-treated wheat bran (EXWB) had a remarkable downtrend because extrusion and enzyme treatment is likely to be the cause of gradual decrease of value in RVA for XWB blends and EXWB blends. DPPH and ABTS also significantly increased.The springiness value was little bit increased as adding volume of XWB blends and EXWB blends. Hardness, gumminess and chewiness also increased in XWB blends and EXWB blends. Adhesiveness was decreased more values of EXWB blends for noodle (NEXWB) than XWB blends for noodle (NXWB). Volume of bread was decreased depending rate of blending with XWB for bread (BXWB) and EXWB blend (BEXWB) compared control. BEXWB had bigger height than BXWB. Even though, 5% blends of BXWB had acceptable quality for baking of white bread. Lightness of noodle decreased gradually depending on blending rate, and width of downward force in NXWB was greater than blends of NEXWB. As result of changing the physical properties of the bran by extrusion and enzyme treatment, contents of water-soluble dietary fiber content and, antioxidant activity was increased. Five percent (%) of blends for XWB, BEXWB, NXWB and NEXWB was shown to be acceptable compared to control for white bread and noodle. Contents of water-soluble dietary fiber and antioxidant activity of wheat bran was increased and rheological properties of wheat was changed by modified physical properties of wheat bran by extrusion and enzyme treatment

(The) effects of added solulbe gums on the noodle making properties of Rye Meal

우승호 Graduate School, Korea University 2012 국내석사

The effects of adding soluble gums at different concentrations on the noodle making properties of rye meal were investigated. Soluble gums were prepared with carrageenan, gum xanthan, gum guar, and gum arabic in different concentrations (0.5, 1.0, and 3.0%, w/w, based on rye meal). Water holding capacity (WHC) of rye meal added to the soluble gums was examined. Mixing and textural properties of the rye meal, sheets, and cooked noodles with various soluble gums were measured by texture analyzer. The degree of gelatinization, in vitro hydrolysis index (HI), and expected glycemic index (eGI) were analyzed. A sensory evaluation of cooked noodles was conducted. Rye meal had a higher WHC than that of wheat flour, which tended to increase as soluble gums were added. The highest WHC occurred after adding 3.0% carrageenan (202.45%) and gum xanthan (202.44%). The dough properties of rye meal with soluble gums were analyzed using a mixograph. The results of dough properties of rye meal, the dough strength increased as the amount of soluble gum added increased, and the rye meal with 3.0% added gum guar had the highest dough stability (26.28 mm). The cooked rye noodles with soluble gums’ texture properties were measured by texture analyzer (TA). The hardness of cooked rye noodles with 3.0% added gum guar and gum xanthan was 1.0 and 1.3 N. The cooked rye noodles had similar texture properties as cooked wheat noodle. The degree of gelatinization, HI, and eGI of cooked rye noodles showed lower values than those of cooked wheat noodle and gelatinization decreased as more soluble gum added. In particular, cooked rye noodles with 3.0% gum guar showed, degree of gelatinization (51.6%), HI (63.9%), and eGI(74.8), the lowest of all. In the sensory evaluation, cooked rye noodles with 3.0% added gum guar resulted in lower scores than those of cooked wheat flour for taste and overall acceptability, but the highest score was obtained for cooked rye noodles with added soluble gums. In conclusion, noodle strand of cooked rye noodle easily broken without added soluble gums. However, they were improved after adding a soluble gum. The texture, HI, eGI, and sensory evaluation of cooked rye noodles with added soluble gums improved compared to those of cooked rye noodles without gums. The flour containing 3.0% gum guar was the most effective to prepare dough and noodles using rye meal.

Utilization of natural β-glucan-enriched materials from mushrooms to enhance the processing functionalities of gluten-free and instant fried noodles

허수정 세종대학교 대학원 2012 국내석사

The popularity of noodles has been worldwide increasing in recent years because of their palatable taste, cooking convenience, and affordable prices. Thus, the noodle industry has made a great deal of effort to develop new products with beneficial health effects as well as noodle-making functionality. As one of these efforts, β-glucan-enriched materials (BGEMs) containing 40% β-glucan and 88.3% total dietary fiber were prepared from Lentinus edodes mushrooms, and then utilized as a new bioactive ingredient in two types of noodles (gluten-free rice and instant fried noodles). The mixture of rice flour and BGEMs in a slurry exhibited increased water absorption index and swelling power at room temperature while the water hydration properties were significantly reduced with increasing levels of BGEMs upon starch gelatinization, consequently reducing the pasting parameters of rice flour. On the other hand, the incorporation of BGEMs in a rice dough system caused a distinct increase in the thermo-mechanical Mixolab properties of rice flour, probably contributing to the formation of a rigid dough structure. It could be closely correlated with the enhanced extensibility and firmness of BGEM-incorporated rice noodles. The use of BGEMs significantly reduced all the cooking quality parameters of rice noodles. Specially, there were reasonable correlations between BGEM levels and noodle cooking loss (R2=0.79). Furthermore, total dietary fiber content in rice noodles significantly increased with increasing levels of BGEMs before and after cooking. Also, it could be possible to make a ‘high dietary fiber’ health claim because the 12% BGEM noodle sample had more than 6 g of dietary fiber per serving after cooking. In addition, the effects BGEMs from Lentinus edodes mushroom on the quality attributes of instant fried noodles were characterized in terms of rheological, textural, and oil-resisting properties. When BGEMs were incorporated into the formulation of instant fried noodles, different thermo-mechanical profiles were observed by a Mixolab, enhancing dough stability and water absorption. Also, the use of BGEMs enhanced the viscoelastic properties of noodle dough with more elastic properties. In addition, the dough samples prepared with more BGEMs exhibited greater elongational viscosity. In the case of fried noodle, the incorporation of BGEMs led to a significant increase in the breaking stress and produced a surface microstructure with smaller voids. Moreover, the oil uptake of fried noodles containing 6% BGEMs which corresponded to 2.2 g β-glucan/100 g noodles was significantly reduced by 22%. Therefore, it showed that BGEMs had positive impacts on the quality attributes of instant fried noodles and could also be used as an oil barrier to produce fried noodles with a reduced content of oil and calories.

구약감자 분말의 첨가가 국수 반죽 및 제면특성에 미치는 영향

최희은 한국교통대학교 일반대학원 2018 국내석사

본 연구는 구약감자 분말의 첨가량을 달리하여 제조한 국수의 제면 특성을 확인하고자 반죽의 리올로지 특성 및 국수의 조리특성을 확인하였다. Farinogram의 반죽 도달시간은 구약감자 분말 첨가량이 증가함 에 따라 대조구에 비하여 시간이 연장되었으며, 반죽형성시간은 길어졌고, 저항도는 증가하였다. Amylogram 특성의 호화개시온도와 최고점도온도 및 최고점도는 구약감자 분말의 첨가량이 증가함에 따라 감소하는 경향을 보였다. Extensogram 특성은 구약감자 분말 첨가량 증가에 따라 반죽의 저항도와 신장도는 크게 감소하였고, 시간이 경과함에 따라 저항도는 증가하였으나 신장도는 감소하였다. 구약감자 분말을 첨가할 경우, 반죽의 가스 보유력과 발효내구력이 밀가루만 사용할 경우보다는 구조가 약화되는 것으로 나타나, 반죽 제조시 반죽의 점탄성을 보완하는 산화제, 반죽강화제 등 새로운 원료를 첨가하는 배합비 수정 및 공정의 변화를 고려해야 한다. 수분 결합 능력은 구약감자 분말 첨가에 따라 유의적으로 증가하였다. 구약감자 분말을 첨가한 국수의 조리 후 무게 및 부피는 대조구와 구약감자 분말 첨가군 간에 차이가 없었으며, 탁도는 농도 의존적으로 유의하게 감소하였다. 색도는 생 국수의 경우, 명도(L)는 유의하게 감소하였고, 적색도(a)와 황색도(b)는 유의 하게 증가하였다. 조리된 국수는 생 국수에 비하여 전체적으로 감소하였으나 같은 패턴의 결과를 나타냈다. 조직감의 경우, 경도와 씹힘성은 구약감자 분말의 농도가 증가할수록 유의적으로 증가하였으나, 응집성은 유의적인 차이를 보이지 않았다. 주사전자현미경으로 표면을 관찰한 결과, 구약감자 분말 첨가에 따라 공극이 줄어들었다. 구약감자 분말을 첨가한 국수의 관능검사 결과, 윤기, 맛, 경도, 탄력성 및 종합적 기호도는 1.5% 첨가구에서 가장 높았으나 대조구와 분말 첨가군 간에 차이가 없었다. 이상의 결과로 구약감자 분말을 첨가하여 제조함으로써, 기능성 부여와 기호도가 증진된 국수를 개발할 수 있으리라 사료된다. This study was conducted to investigate the rheological characteristics of noodle dough and the noodle-making characteristics of a noodle supplementary konjac powder comprising 0, 0.5, 1.0, 1.5 or 2.0% of the total mixture. In farinogram analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Mixing tolerance index was found to be decreased as konjac powder content was increased. Starting temperature, maximum viscosity temperature and maximum viscosity decreased in amylogram analysis. In extensogram analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The tensile strength of the cooked noodles was increased in proportion to the additional amount of konjac powder used. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. There was no difference in the weight and volume of noodles after cooking between control and konjac powder groups. Turbidity was significantly decreased in a concentration dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles showed the same pattern of results, but overall the results were lower than wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. As the amount of powder added increases, the surface pore decreases by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodles, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

Effect of heating process on the microstructural properties of instant air-dried noodles

정성훈 서울대학교 대학원 2019 국내석사

Instant air-dried noodles have been consumed more and more because of low-fat content. There are few studies on instant air-dried noodles so I did research on. Part 1 investigated how the heating process affected noodle microstructure and noodle properties. When the steam process was applied, the more porous internal structure was formed and the cooking loss was reduced. The super-heated steam process was forming the uneven internal structure and increased the cooking loss. In addition, if the boiling and steaming process were applied in Udon, the adhesiveness becomes very low and it became suitable for the stir-fried noodles. Instant air-dried noodle has difficulty in rehydration due to the tight internal structure. In part 2, the potato starch has been expected to solve this problem because of the excessive swelling capability of potato starch before forming the gluten network. However, this also prevents from forming noodle structure. Previous studies have attempted to solve this problem by changing the composition ratio of dough. Herein to solve this problem, we adjusted the temperature of dough resting for forming a gluten network without excessive swelling of potato starch. The doughs were rested at different temperatures (4°C, 25°C and 45°C) and then compared the characteristics of each dough and the microstructures of the noodle made with each dough. As a result, doughs rested at 25°C and 45°C were able to form noodle structure without swelling problems. Forming rate of the gluten network was 10 times faster at 45°C than 25°C. And it also showed finer and more stable microstructure. In addition, the rehydration time of instant air-dried potato noodles rested at 45°C was decreased by 30% compared to instant air-dried flour noodles. This finding can be useful for the development of noodles with fewer gluten contents. 인스턴트 건면은 지방 함량이 적어 점점 소비량이 늘고 있지만 연구는 많이 진행되어 있지 않다. 따라서, 기초적으로 가열 공정에 따라 면의 특성이 어떻게 부여되는지 살펴보았다. 증숙 공정이 가해지거나 증숙과 함께 또 다른 열처리 공정이 추가되면 다공성의 내부 구조가 형성이 되며 조리 중 손실이 감소하였다. 과열수증기를 이용한 증숙은 불규칙한 내부 구조를 형성하였고, 조리 중 손실을 증가시켰다. 우동에서는 증숙 공정에 열탕 공정이 추가되면 면의 점착성이 낮아져 볶음면에 적합한 특징을 지니게 된다. 한편 인스턴트 건면은 건조과정중에 발생하는 단단한 구조 때문에 재수화에 어려움을 겪는다. 감자 전분은 호화 능력이 매우 뛰어나 이 단점을 극복할 것으로 기대되지만, 높은 호화 능력은 면 내부구조에 손상을 가해 면 형성이 힘들게 된다. 이 문제를 해결하기 위해 감자 전분 반죽의 숙성 과정에 온도를 변화시켜 (4°C, 25°C 및 45°C) 전분의 팽윤이 덜 일어나면서 면 내부 단백질 구조의 형성이 잘 일어날 것으로 기대하였다. 결과적으로, 25°C 및 45°C에서 숙성한 반죽은 면 형성이 잘 되었다. 단백질 네트워크의 형성 속도는 25°C에 비해 45°C에서 10배 더 빠르며, 잘 분포된 구조를 나타냈다. 이렇게 제작한 인스턴트 감자 건면의 재 수화 시간은 밀 건면에 비해 30% 감소하였다. 우리의 결과는 인스턴트 건면의 단점을 극복해 컵라면 제작에 적용 가능하며, 면의 글루텐 함량을 줄여 면을 만들 시 도움이 될 것이다.