초록 열기/닫기 버튼
Purpose: The quality characteristics of commercial dry noodles made of imported wheat and Korean domestic wheat were compared. Methods: Two groups of dry noodles (one was four different noodles manufactured with Korean wheat and the other was five different noodles with imported wheat) were used in the study. The physicochemical properties and quality of the dry noodles as well as the texture characteristics of the cooked noodles were analyzed by instrumental and sensory evaluation. Results: The physicochemical properties of dry noodles were not significantly different between the groups, except for the damaged starch content. Dried noodles made of Korean wheat showed relatively high damaged starch content, which correlated with the high turbidity of the cooking water. Although the color of dried noodles was not significantly different between the two groups, the brightness of dried noodles produced from domestic wheat was slightly dark in the sensory evaluation. However, there was no significant difference in the overall preference of cooked noodles between the two groups. Conclusion: It was confirmed that wheat origin, such as Korean or imported wheat, did not significantly affect the perceived quality of commercial dry noodles. As formulation and processing procedures are more likely to impact noodle quality, dry noodle products of excellent quality can be produced with Korean domestic wheat.
