Comparison of Quality Characteristics of Commercial Dry Noodles Made of Imported Wheat and Korean Domestic Wheat

This study was conducted to evaluate the quality characteristics of noodles made from early maturity and high yield wheat cultivars (Kobun, Milsung, Saeol, Sinmichal, Younbaek, Allgreu, Uri, and Joeun) in Korea. The crude protein content ranged from 14.62% in Joeun wheat to 10.38% in Milsung wheat. The ash content ranged from 0.51 to 0.63%. The color L-value was high in Saeol wheat (75.03±2.60) and Allgreu wheat (74.29±0.07). The total starch and amylose content was similar to imported and domestic wheat flour, but these levels were low in Sinmichal wheat. The hardness and springiness of Saeol, Allgreu, and Uri wheat were similar to that of the control. The tension force was highest in Kobun wheat (121.13±3.49) and lowest in Milsung wheat (65.12±3.42). As a result, Saeol and Allgreu wheat were observed to be the most suitable for noodle making. These results can be used as basic data for assessing the processing suitability of each wheat cultivar in Korea with the ultimate aim of increasing their consumption.

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Comparison of Quality Characteristics of Commercial Dry Noodles Made of Imported Wheat and Korean Domestic Wheat

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Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour

Quality Characteristics of Noodle Made from Domestic Early Maturity and High Yield Wheat Cultivars

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