유색감자 홍영(Solanum tuberosum L.)의 입자 크기에 따른 반죽과 면의 물리적 특성

초록

The physical properties of raw and cooked dough for noodle with different sizes of red fleshed potato flour (RFPF) prepared by ball-milling and grinding were investigated. Microstructure images were taken to examine the structure of wheat flour (W) and RFPFs in dough. Thermal and texture properties were measured to investigate the effect of particle size on the physical properties of dough. Thermal properties of flours demonstrated that the highest degree of the damage in starch structure was found in ball-milled (BM) flour. Viscoelastic properties were evaluated using stress relaxation test. The addition of RFPF in dough showed a higher value of elastic components and shorter relaxation time. The increment of the lone spring modulus (Ee) for BM dough was 1346.66% whereas for the largest size of RFPF, the dough was 2543.75%. That different degree in the increment of viscoelastic properties indicates that highly damaged starch in BM showed less gelatinization compared to other RFPFs. The addition of RFPF increased the color parameter a (red-green) of dough and noodle from -3.46±0.17 to 6.08±0.13, respectively. This study suggested that very fine flour rather negatively affected the dough properties, whereas finding a suitable particle size plays an important role in controlling the quality of both dough and noodle.

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