초록

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Abstract ▼ AI-Helper

In this study, buckwheat four was classified by the order of extraction from the inmost layer to the outmost layer, and was designated as $B_1,\;B_2,\;B_3,$ and the mixed flour of $B_1,\;B_2,\;B_3$ (1:1:1) was named $B_0$. To improve the dried noodle-making propertie...

In this study, buckwheat four was classified by the order of extraction from the inmost layer to the outmost layer, and was designated as $B_1,\;B_2,\;B_3,$ and the mixed flour of $B_1,\;B_2,\;B_3$ (1:1:1) was named $B_0$. To improve the dried noodle-making properties, various levels of strong wheat flour and additives such as sodium alginate (SA) and xanthan gum(XG) were added to buckwheat. 1) The buckwheat $B_2$ and $B_3$ flours contained much higher amounts of crude ash, protein and fat than the $B_1$ flour. 2) Buckwheat $B_3$ flour demonstrated lower maxium viscosity value by amylograph than the $B_1$ flour, but it demonstrated 2 times higher maximum viscosity value than wheat flour. Buckwheat $B_1$ flour demonstrated 4-5 times higher maximum viscosity value than wheat flour. Addition of SA and XG increased the viscosity of the flour mixtures. 3) It was possible to make dried noodles from the composite flour of (buckwheat 40 %+wheat 60 %). The lesser the quantity of buckwheat flour was, the better the kneading property of mixed flour was. 4) SA and XG, which were added at the level of 1.0-1.5%, significantly improved dough making properties and the cooking quality of the noodles.