Abstract
The present study attempts to improve the cooking quality of wheat flour noodle by adding o/w type oil emulsion.
Three kinds of flour noodle were prepared for the examination by adding 0,2, and 4 parts oil emulsion to 100 parts wheat flour.
1) The noodles with additional oil absorbed much more water than the noodle without additional oil by boiling. The optimum boiling period of the noodles with additional oil were shorter than that of the noodle without additional oil. The noodles with additional oil increased in moisture content and in total weight more than the noodle without additional oil during boiling. The turbidity in the cooking water of the noodle with 2% oil emulsion was less than that of other noodles.
2) Judging from the amylogram parameter of the dough, the properties and behavior of the dough with 2% oil emulsion predicted the most useful cooking quality. According to resistogram parameter, the extensibility and consistency of dough with 2% oil emulsion were superior to the other doughs.
3) The noodles with 2% oil emulsion indicated lower hardness and adhesiveness, higher cohesiveness and extensibility than other kinds of noodles. The noodle with 2% oil emulsion boiled after freezing showed the lowest adhesiveness and the fewest elongation compared with other noodles. On gluten-stretching test, we also recongnized an improvement in the physical properties of gluten containing additional oil.
4) The sensory test regarded the noodle with 2% oil emulsion as significant.
5) By the observation with optical microscope and scanning electron microscope, it was revealed that the thick strands of gluten in noodle with 2% oil emulsion consist of large gluten network. The micro-globules of additional oil were observed within gluten strands.
