아밀로펙틴 함량 변화와 하이드로콜로이드 첨가에 의한 밀가루 반죽 및 국수의 특성

국문 초록 (Abstract)

총 글루텐 함량을 일정하게 조절하고 amylopectin의 함량을 증가시키며 galactomannan인 LBG와 Guar의 첨가에 따른 반죽 및 제면 특성 변화를 보고자 RVA에 의한 호화특성, farinograph에 의한 반죽형성능, 냉ㆍ해동 안정성, 조리면의 중량, 부피, 탁도, 색도, 조직감, 신장도, 신장력 및 조리면의 관등검사를 측정하였다. Amylopectin 함량이 증가할수록 LBG와 Guar 첨가유무에 관계없이 호화개시온도는 다소 감소하였으며 최종점도와 setback 점도는 감소하는 경향을 보였으나 breakdown 점도는 증가하는 경향을 보였다. 반죽형성능 측정에서 모든 실험군에서 amylopectin의 함량이 증가함에 따라 수분흡수율은 증가하고 연화도는 감소하는 경향을 나타내었다. 또한 LBG와 Guar를 첨가하였을 때 수분 흡수율과 안정도는 다소 증가하였으나 연화도는 다소 감소하는 경향을 보였다. 냉ㆍ해동 안정성은 amylopectin 함량이 증가할수록 모든 군에서 개선되었고 LBG와 Guar의 첨가는 냉ㆍ해동 안정성을 개선시키는 효과를 가져왔다. 조리면의 조직감은 견고성의 감소와 탄성과 응집성의 증가를 보여 amylopectin 함량이 증가할수록 제면 특성이 좋아지는 것으로 나타났고, 신장도는 amylopectin 함량이 증가할수록 증가하였다. 또한 LBG와 Guar의 첨가는 amylopectin의 함량이 적은 시료에서 기호도의 증가를 보였으나 전반적으로는 크게 영향을 미치지 않았다. 위의 결과를 종합하여 볼 때 밀가루에 amylopectin 함량을 증가시키거나 LBG와 Guar를 첨가함으로서 냉ㆍ해동 안정성과 기호도를 향상시키므로 냉동식품 혹은 냉동저장이 필요한 밀가루 식품 제조에 기초 자료로서 활용할 수 있을 것이다.

다국어 초록 (Multilingual Abstract)

The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA) increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA) tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

참고문헌 (Reference)

• 1 Graybosch RA, "Waxy wheats: Origin, properties, and prospects" 9 : 135-142, 1998
• 2 Yasui T, "Waxy endosperm mutants of bread wheat (Triticum aestivum L.) and their starch properties" 47 : 161-163, 1997
• 3 Rho KL, "The effect of wheatflour lipids gluten and several starches and surfactants on thequality of oriental dry noodles" (odle viii) : 276-282, 1989
• 4 Rho ES, "Texture of cooked ride and molecular weightdistribution of rice amylose" 486-491, 1989
• 5 Lee KH, "Statistics and Data Analysis Method" Hyoil Press, Seoul, Korea 253-296, 1998
• 6 Sudhakar V, "Starch-galactomannan interactions: functionality and rheological aspects" 55 : 259-264, 1996
• 7 Mun SH, "Quality characteristics of noodle with healthfunctional enzyme resistant starch" 32 : 328-334, 2000
• 8 Kim YS, "Properties of dietary fiber extract from rice bran and application in bread-making" 29 : 502-508, 1997
• 9 Nakamura T, "Production of waxy (amylose-free) wheats" 248 : 253-259, 1995
• 10 Kee HJ, "Preparation and quality characteristics of Korean wheat noodles made of brown glutinous rice flour with and without aroma" 32 : 799-805, 2000
• 11 Baek MH, "Physicochemical properties of commercial sweet potato starches" 32 : 755-762, 2000
• 12 Rojas JA, "Pasting properties of different wheat flour-hydrocolloid systems" 13 : 27-33, 1999
• 13 Mettler E, "Optimizing of rye bread recipes containing mono-diglyceride, guar gum and carboxymethylcellulose using a maturograph and an ovenrise recorder" 72 : 109-115, 1995
• 14 Batey IL, "Optimization of Rapid-Visco Analyzer test conditions for predicting asian noodle quality" 74 : 497-501, 1997
• 15 Kim BR, "Noodle making charaterastics of buckwheat composite flours" 28 : 383-389, 1999
• 16 Park WP, "Making characteristics of extruded noodles mixed with soybean flour" 33 : 209-215, 1996
• 17 Nussinovitch A, "Hydrocolloid Applications" Blackie Academic and Professional, London, UK 112-151, 1997
• 18 Christianson DD, "Gelatinizationof wheat starchs modified by xanthan gum" 513-517, 1981
• 19 Yuan RC, "Freeze-thaw stability of three waxy maize starch pastes measured by centrifugation and calorimetry" 75 : 571-573, 1998
• 20 Mun SH, "Formation and properties of gel from maize starches with different amylose content" 13 : 379-383, 1997
• 21 Miskelly DM, "Flour quality requirements for chinesenoodle manufacture" 379-384, 1985
• 22 Lim KS, "Effects of hydrocolloids on wheat flour rheology" 15 : 203-209, 1999
• 23 Ahmad FB, "Effects of galactomannans on the thermal and rheological properties of sago starch" 49 : 1578-1586, 2001
• 24 Ramsden L, "Effect of xanthan and galactomannan on the freeze/thaw properties of starch gels" 44 : 211-214, 2000
• 25 Hong HD, "Effect of starches on texture and sensory properties of frozen noodle" 9 : 424-429, 1996
• 26 Kang MY, "Effect of gums, fats and glutens adding on processing and quality of milled rice bread" 29 : 700-704, 1997
• 27 Chung JY, "Development of buckwheat bread: 1. Effect of vital wheat gluten and water-soluble gums on dough rheological properties" 14 : 140-147, 1998
• 28 Kim SK, "Characteristics of quality and effects of whey powder addition on Korean wheat flour noodle" 1998
• 29 Wang L, "Australian salt-noodle flours and their starches compared to U.S. wheat flours and their starches" 73 : 167-175, 1996
• 30 AACC, "Approved Methods of the AACC" American Association of Cereal Chemists, St. Paul, MN, USA 2000
• 31 Yasui T, "Amylose and lipid contents, amylopectin structure and gelatinization properties of waxy wheat (Triticum aestivum) starch" 24 : 131-137, 1996