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Characteristics of yellow alkaline noodles prepared from Korean wheat cultivar

机译：韩国小麦品种制备的黄色碱性面条的特性

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摘要

Physicochemical properties of Korean wheat flours were evaluated to determine the effect of flour characteristics on yellow alkaline noodles by comparing commercial and imported wheat flours. Optimum water absorption, thickness, and color of noodle dough significantly correlated with protein content-related parameters of flour. Korean waxy wheats showed shorter cooking time (8 min) and softer texture of cooked noodles than other Korean wheats. Cooking time significantly correlated with protein content, optimum water absorption, and thickness of noodle dough. Hardness of cooked noodles positively correlated with protein content (r=0.614, p0.01) and protein content related parameters. Cohesiveness of cooked noodles positively correlated with SDS-sedimentation based on a constant protein weight (r=0.437, p0.05). Several Korean wheat cultivars showed comparable noodle making properties to commercial flour for yellow alkaline noodles despite of dark noodle color. Wheat cvs. Baekjoong, Jeokjoong, and Ol had softer and more elastic texture than other Korean wheats.
机译：通过比较商品小麦粉和进口小麦粉，评估了韩国小麦粉的理化特性，以确定面粉特性对黄色碱性面条的影响。面条面团的最佳吸水率，厚度和颜色与面粉中蛋白质含量相关的参数显着相关。韩国蜡质小麦显示出比其他韩国小麦更短的烹饪时间（8分钟），且煮熟的面条质地更柔软。烹饪时间与蛋白质含量，最佳吸水率和面条面团的厚度显着相关。煮熟的面条的硬度与蛋白质含量（r = 0.614，p <0.01）和蛋白质含量相关参数呈正相关。基于恒定的蛋白质重量，煮熟的面条的粘性与SDS沉降呈正相关（r = 0.437，p <0.05）。尽管面条颜色较深，但几个韩国小麦品种的面条制作性能却与黄色碱性面条的商用面粉相当。小麦cvs。与其他韩国小麦相比，Baekjoong，Jeokjoong和Ol的质地更柔软，更有弹性。

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  • 来源
    《Food Science and Biotechnology》 |2012年第1期|p.69-81|共13页
  • 作者

    Hwayoung Heo; Chon-Sik Kang; Sun-Hee Woo; Kang-Soo Lee; Byung-Kil Choo; Chul Soo Park;

  • 作者单位

    Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT, 59717, USA;

    National Institute of Crop Science, RDA, Iksan, Jeonbuk, 570-080, Korea;

    Department of Crop Science, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea;

    Department of Crop Agriculture and Life Science, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea;

    Department of Crop Agriculture and Life Science, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea;

    Department of Crop Agriculture and Life Science, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea;

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  • 原文格式 PDF
  • 正文语种 eng
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  • 关键词

    yellow alkaline noodle; wheat; flour; noodle quality;

    机译：黄色碱性面条;小麦;面粉;面条品质;

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