혼합 쌀가루 냉동 반죽으로 제조한 쌀국수의 품질 특성

초록

Purpose: This study aimed to investigate the feasibility of using a high-amylose and waxy rice blend to adjust the amylose content for fresh noodle production and to explore the possibility of using frozen dough for fresh noodle production. Methods: Hopyeong and TS(a blend of Thai and Sinseonchal rice) flour were used to adjust amylose content and to prepare fresh and frozen dough for rice noodle with the addition of transglutaminase, PGA, and isolate soy protein. Results: Noodles produced using fresh dough were similar in color and appearance to noodles produced using frozen dough. Hopyeong and TS noodles produced using frozen dough had low cooking losses, indicating an ability to maintain noodle quality. Textural properties were also maintained when frozen dough was used. Conclusion: These results suggest that rice noodles with medium-amylose content can be produced using transglutaminase, PGA, and isolate soy protein, and that frozen dough can be used for rice noodle preparation.

키워드