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Effects of Hydroxypropyl Methylcellulose and Temperature of Dough Water on the Rice Noodle Quality

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dc.contributor.authorKo, Jung A.-
dc.contributor.authorKim, Hyung Sun-
dc.contributor.authorBaek, Hyun Ho-
dc.contributor.authorParK, Hyun Jin-
dc.date.accessioned2021-09-04T20:18:22Z-
dc.date.available2021-09-04T20:18:22Z-
dc.date.created2021-06-15-
dc.date.issued2015-01-
dc.identifier.issn1344-6606-
dc.identifier.urihttps://scholar.korea.ac.kr/handle/2021.sw.korea/94703-
dc.description.abstractRice noodle is one of the most popular foods consumed in Asia. However, rice flour lacks gluten that forms a cohesive dough structure in wheat-based noodles and for gluten-free, rice-based noodle formulations an alternative to gluten is needed. Therefore, the effects of the addition of hydroxypropyl methylcellulose (HPMC) as a replacement for gluten and the temperature of the water used for rice noodle preparation were investigated. Rice noodle contained high-viscosity HPMC (6%) had the smallest breakdown and the largest setback viscosity, also had better texture and sensory properties. The use of dough water at 80 degrees C was effective on reducing the cooking loss and improving the textural properties. The overall acceptability score was higher compared to that of the control. The results showed that using high-viscosity HPMC (6%) to replace gluten and kneading with water at 80 degrees C was the most effective protocol for improving the quality of gluten-free rice noodles.-
dc.languageEnglish-
dc.language.isoen-
dc.publisherKARGER-
dc.subjectBREAD-
dc.subjectFLOUR-
dc.subjectHYDROCOLLOIDS-
dc.subjectPASTA-
dc.subjectTRANSGLUTAMINASE-
dc.subjectPARAMETERS-
dc.titleEffects of Hydroxypropyl Methylcellulose and Temperature of Dough Water on the Rice Noodle Quality-
dc.typeArticle-
dc.contributor.affiliatedAuthorKo, Jung A.-
dc.contributor.affiliatedAuthorParK, Hyun Jin-
dc.identifier.doi10.3136/fstr.21.129-
dc.identifier.scopusid2-s2.0-84928040915-
dc.identifier.wosid000349580200017-
dc.identifier.bibliographicCitationFOOD SCIENCE AND TECHNOLOGY RESEARCH, v.21, no.1, pp.129 - 135-
dc.relation.isPartOfFOOD SCIENCE AND TECHNOLOGY RESEARCH-
dc.citation.titleFOOD SCIENCE AND TECHNOLOGY RESEARCH-
dc.citation.volume21-
dc.citation.number1-
dc.citation.startPage129-
dc.citation.endPage135-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusBREAD-
dc.subject.keywordPlusFLOUR-
dc.subject.keywordPlusHYDROCOLLOIDS-
dc.subject.keywordPlusPASTA-
dc.subject.keywordPlusTRANSGLUTAMINASE-
dc.subject.keywordPlusPARAMETERS-
dc.subject.keywordAuthorrice noodle-
dc.subject.keywordAuthorhydroxypropyl methylcellulose-
dc.subject.keywordAuthorHPMC-
dc.subject.keywordAuthortexture properties-
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생명과학대학 (식품공학과)
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