抄録
Four kinds of the buckwheat noodles by adding 0,1,2 and 4 parts O/W type emulsion oil to 100parts buckwheat flour were prepared for this examination, and amylograph viscosity, texture parameter, rupture stress, creep, and NOBI were measured in each case. Internal texture was also observed by using and electron microscope.
1) From the amylogram parameter of the buckwheat flour, no difference by the amount of the added oil was found while the setback was reduced by adding oil.
2) Regarding the texture parameter, the maximum hardness and gumminess were found in the examination with the buckwheat noodles with 2% oil added. Hardness and cohesiveness of the buckwheat noodles with 4% oil added were minimum, and the fragility of it was the highest.
3) According to the rupture stress-strain curve by the tensile stretch test. the maximum rupture distortion and rupture energy were shown by the buckwheat noodles 2% oil added.
4) The creep curve showed the fact that both elasticity rate and viscosity rate became high depending on the density of added oil.
5) The buckwheat noodles without oil and 2% added were soacked in 1% salt water, at 60°C and the results on these two cases ware compared. The volume increase of the buckwheat noodles with no oil added was higher than that of the one with 2% added, though the rate of weight increase of both cases were almost the same.
6) By the observation with an electron microscope, it was revealed that the oil flew in and was bonding the buckwheat starch grains.
7) The results of the above examination revealed that 2% oil added buckwheat noodles showed the most appropriate hardness and extensibility among 0%,1%,2%,4% added.
