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Food science and biotechnology v.21 no.2, 2012년, pp.345 - 353   SCIE SCOPUS
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Influence of Amylose Content on Cooking Time and Textural Properties of White Salted Noodles

Heo, Hwa-Young    (Department of Plant Sciences and Plant Pathology, Montana State University   ); Baik, Byung-Kee    (Department of Crop & Soil Science, Washington State University   ); Kang, Chon-Sik    (National Institute of Crop Science, RDA   ); Choo, Byung-Kil    (Department of Crop Agriculture and Life Science, Chonbuk National University   ); Park, Chul-Soo    (Department of Crop Agriculture and Life Science, Chonbuk National University  );
  • 초록

    White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3.0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16.6 to 22.7%, were comparable to those of noodles prepared from


  • 주제어

    wheat .   white salted noodle .   optimum cooking time .   amylose content .   texture.  

  • 참고문헌 (26)

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