Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars

Kim K. H., . and Kang C. S., . and Son J. H., . and Choi I. D., . and Park C. S., . Effects of transglutminase on the quality of white salted noodles made from Korean wheat cultivars. pp. 195-202. ISSN 22317546

The objectives of this study was to investigate the influences of increasing levels of transglutaminase (TG) on dough rheological properties and the characteristics of white salted noodles regarding two Korean wheat cultivars cvs. Keumkang and Younbaek and commercial wheat flour for noodle making (Com) and to evaluate quality of white salted noodles from 13 Korean wheat flours with the 0.4 TG treatment. In Keumkang Younbaek and Com wet gluten mixing time and mixing tolerance increased as the addition of TG increased from 0.2 to 0.6 compared to those of wheat flours with no TG treatment. No significant differences in SDS-sedimentation volume and water absorption for the mixograph of flours was found in the addition of TG. Lightness of the noodle dough sheet increased as the addition of TG increased although water absorption thickness of the noodle dough sheet and cooking loss did not change with increased TG treatments. White salted noodles with 0.4 of TG treatment showed greater elasticity and harder texture of cooked noodles than those of no TG treatment. There were no consistent differences in the texture of cooked noodles from between 0.4 and 0.6 TG treatment. In noodle characteristics with 0.4 TG treatment of 13 Korean wheat cultivars developed after 2000 lightness of noodle dough sheet and hardness of cooked noodles with 0.4 TG treatment (81.50 and 3.80 N respectively) were higher than that of no treatment of TG (80.83 and 3.51 N respectively) at P 0.05. No significant effects of TG treatment were found in other characteristics.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/28%20IFRJ%...

Abstract

The objectives of this study was to investigate the influences of increasing levels of transglutaminase (TG) on dough rheological properties and the characteristics of white salted noodles regarding two Korean wheat cultivars cvs. Keumkang and Younbaek and commercial wheat flour for noodle making (Com) and to evaluate quality of white salted noodles from 13 Korean wheat flours with the 0.4 TG treatment. In Keumkang Younbaek and Com wet gluten mixing time and mixing tolerance increased as the addition of TG increased from 0.2 to 0.6 compared to those of wheat flours with no TG treatment. No significant differences in SDS-sedimentation volume and water absorption for the mixograph of flours was found in the addition of TG. Lightness of the noodle dough sheet increased as the addition of TG increased although water absorption thickness of the noodle dough sheet and cooking loss did not change with increased TG treatments. White salted noodles with 0.4 of TG treatment showed greater elasticity and harder texture of cooked noodles than those of no TG treatment. There were no consistent differences in the texture of cooked noodles from between 0.4 and 0.6 TG treatment. In noodle characteristics with 0.4 TG treatment of 13 Korean wheat cultivars developed after 2000 lightness of noodle dough sheet and hardness of cooked noodles with 0.4 TG treatment (81.50 and 3.80 N respectively) were higher than that of no treatment of TG (80.83 and 3.51 N respectively) at P 0.05. No significant effects of TG treatment were found in other characteristics.

[error in script]

Item Type:	Article
AGROVOC Term:	Noodles
AGROVOC Term:	Wheats
AGROVOC Term:	Cultivars
AGROVOC Term:	Doughs
AGROVOC Term:	Rheological properties
AGROVOC Term:	Wheat flour
AGROVOC Term:	Gluten
AGROVOC Term:	Mixing
AGROVOC Term:	Tolerance
AGROVOC Term:	Sedimentation
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21275

Actions (login required)

View Item