초고압 처리에 의한 Gluten-free 메밀 반죽과 면의 신장성 및 조직감 특성 변화

초록

The effect of high hydrostatic pressure (HHP) on the physical properties of the starch in buckwheat dough (BD) for noodle application was studied. HHP was applied to the BD at various pressures: at 50 MPa and 415 MPa for 9 min and at 200 MPa for 3 min and 15 min. The microstructure of BD after HHP treatment showed a higher degree of swelling of starch granules as the pressure level and the holding time increased. The starch granules in BD at 415 MPa were ruptured whereas other samples were gelatinized with intact starch granules. The failure tensile distance of BD, the most important quality index of dough for noodle processing, significantly increased at 200 MPa for 15 min (p<0.05). The springiness, adhesiveness, and chewiness of cooked dough were reduced as the pressure level increased, whereas the gumminess, springiness, and chewiness moderately increased as the holding time increased. Our study demonstrated that the noodle dough treated with suitable pressure level and holding time improved not only the process-ability of gluten free dough but also the texture characteristics of cooked noodle product.

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