Quality Characteristics of Low-Allergy Wheat (‘O-free’) Flour and Improvement of Its Noodle-Making Performance by Ingredients and Processing Conditions = 알레르기 저감 밀 오프리 밀가루의 품질 특성 및 원료와 가공 조 건에 의한 제면 적성 개선

다국어 초록 (Multilingual Abstract)

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.

목차 (Table of Contents)

• INTRODUCTION 1
• Part 1. Effects of Water Amount and Mixing Time on Fresh Noodle Quality of 'O-free' flour 4
• MATERIALS AND METHODS 5
• 1. Materials 5
• 2. Measurement of Moisture and Ash, and Damaged Starch Contents of 'O-free' Flour 5
• 3. Determination of Solvent Retention Capacity (SRC) of 'O-free' Flour 6
• 4. Analysis of Pasting Property of 'O-free' Flour Using Rapid Viscosity Analyze 8
• 5. Determination of SDS-sedimentation Volume of 'O-free' Flour 8
• 6. Statistical Analysis 9
• RESULTS AND DISCUSSION 10
• 1. .Moisture and Ash Content of 'O-free' Flour 10
• 2. Solvent Retention Capacity of 'O-free' Flour 13
• 3. Pasting Property of 'O-free' Flour 16
• 4. SDS-sedimentation Volume of 'O-free' Flour 19
• Part 2. Improvement Noodle-Making Performance of Low-Allergy Wheat ('O-free') with Additives 23
• MATERIALS AND METHODS 24
• 1. Materials 24
• 2. Preparation of Fresh Noodle Made of 'O-free' Flour 24
• 3. Measurement of Fresh Noodle Color 25
• 4. Texture Analysis of Fresh Noodle 25
• 5. Measurement of Weight Gain of Cooked Noodle and Turbidity of Cooking Water 26
• 6. Texture Analysis of Cooked Noodle 26
• 7. Statistical Analysis 27
• RESULTS AND DISCUSSION 28
• 1. Color of Fresh Noodle 28
• 2. Texture of Fresh Noodle 31
• 3. Appearance of Cooked Noodle and Turbidity of Cooking Water 34
• 4. Texture of Cooked Noodle 38
• Part 3. The Optimization of Noodle-Making Performance of 'O-free' Wheat Flour 41
• MATERIALS AND METHODS 42
• 1. Materials 42
• 2. Preparation of Fresh Noodle Made of 'O-free' Flour with Various Additives 42
• 3. Analysis of Fresh Noodle Quality 43
• 4. Analysis of Cooked Noodle Quality 44
• 5. Optimization of the Additive Formulations using Response Surface Methodology 45
• 6. Statistical Analysis 45
• RESULTS AND DISCUSSION 49
• 1. Texture of Fresh Noodles Made of 'O-free' Flour with the Addition of Various Additives 49
• 2. Appearance and Weight Gain of Cooked Noodles with the Addition of Various Additives and Turbidity of Cooking Water 52
• 3. Texture of Cooked Noodles with Various Additives 55
• 4. Optimized Additive Formulation of Noodles Made of 'O-free' Flour 57
• SUMMARY AND CONCLUSION 64
• References 67
• Abstract (Korean) 71