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시중 중화면 제조 기계를 이용한 국산 밀 품종의 중화면 면대 특성 및 식미 평가

Characteristics of yellow alkaline noodles from Korean wheat cultivars with commercially used machines in Korean market

Young Mi Yoon1, Ji-Eun Kim2, Seong-Woo Cho2, Chon-Sik Kang1, Hak-Shin Kim1, Young-Geun Jung1, Chul Soo Park2,*
Korean Journal of Breeding Science 2017;49(3):157-169.
Published online: August 31, 2017

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*Corresponding Author (pcs89@jbnu.ac.kr, +82-63-270-2533, +82-63-270-2640)
• Received: June 1, 2017   • Accepted: June 16, 2017

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  • Yellow alkaline noodles were prepared with various Korean wheat cultivars including different protein and amylose contents and made from two types of noodle machines. Korean food companies and restaurants generally used noodle machine made in Korea, whereas research institutes mainly practiced with noodle machine made in Japan. Noodle dough sheet from Korean machine showed 5% higher water absorption and 30 min shorter resting period than the noodle dough from Japanese machine because of the difference of size and weight of roller in two types of the machines. In 15 Korean wheat cultivars, thickness of noodle dough sheet was positively correlated with protein content and mixograph water absorption regardless of both types of the machines. Cooked noodles from Korean machine showed higher hardness and lower springiness than noodles from Japanese noodle machine, but difference in cohesiveness of cooked noodles was not found between two different noodle machines. In the three Korean wheat cultivars with different protein content, thickness of noodle dough sheet was also positively correlated with protein content, SDS sedimentation volume and mixing time of mixograph in both types of the machines. The more protein content increased, the more hardness of cooked noodles increased regardless of both types of the machines. However, springiness and cohesiveness of cooked noodles were not significantly correlated with protein content. In waxy and partial waxy wheat cultivars, lightness of noodle dough sheet from Korean noodle machine positively correlated with amylose content. Amylose content and setback in pasting properties were positively correlated with hardness, springiness, and cohesiveness of cooked noodles while both damaged starch and breakdown were negatively correlated with those.
국수는 밀가루에 물과 소금을 추가 후 반죽, 면대, 면발 형성의 단순한 제조공정, 저렴한 가격, 빠른 조리 시간으로 한국을 포함 한 아시아에서 많이 소비되고 있다 (Fu 2008). 다양한 국수가 소비되지만 일반적으로 첨가되는 소금의 종류에 따라, 정제된 소금을 이용하는 white salted noodles (WSN)과 간수 (Na2CO3 와 K2CO3)로 알려진 알카리염을 사용하는 yellow alkaline noodles (YAN)으로 분류된다. WSN은 하얀 밝은 색과 부드러 운 식감을 지닌 우리나라의 국수와 일본의 우동이 대표적이며, YAN은 노란색의 면발에 쫄깃한 식감을 지닌 우리나라의 중화면 이 대표적이다. 알카리염을 사용하면서 기름에 튀기는 instant noodles은 우리나라와 일본의 라면이 대표적이다 (Huo 2001, Fu 2008). 건조 여부에 따라 건면과 습면 (생면)으로 구분되고, 기름에 튀기지 않은 라면은 생라면으로 구분하기도 하는데 넓은 의미로 생라면은 YAN에 속한다고 할 수 있다. 본 논문에서는 WSN은 국수로 YAN은 중화면, instant noodles은 라면으로 용어를 통일하여 사용하였다.
2014년 기준 국내 면류 총 생산량은 81.6만톤 (2.5조원)으로 국민 1인당 연간 13.3kg의 면류를 소비하며, 라면류가 70%, 국수류는 20%를 차지한다. 최근 들어 기름에 튀기지 않은 생면 을 이용한 라면의 출시가 증가하는 추세이고, 세계 5위 라면 소비국인 베트남에서도 밀이나 쌀로 만든 튀기지 않은 면류 제품 소비가 증가하고 있다 (FIS 2015). 우리나라의 경우 중화면 에 대한 정확한 통계 자료가 없지만 관련 업계에서 조사한 자료를 바탕으로 추정하면, 국내에 2만개의 중화면 식당이 있고, 하루에 100인분에 해당하는 20kg 밀가루가 소비되는 것으로 알려져 있다.
중화면은 국수보다 면발이 탱탱하면서 힘이 있고 쫄깃한 식감 을 요구하기 때문에 글루텐 발현을 촉진시키는 알칼리성 간수가 사용되고, 단백질 함량이 높은 밀가루가 적합하다 (Huang & Morrison 1988). 단백질 함량이 높아질수록 삶은 국수의 경도가 증가하기 때문에, 부드러운 식감이 필요한 국수류는 단백질 함량 이 10% 정도의 연질밀이 선호되며, 힘있는 면발이 요구되는 중화면류는 단백질 함량이 12% 정도의 경질밀이 적합하다 (Huang & Morrison 1988, Kruger et al. 1992, Baik et al. 1994, Ross et al. 1997, Hatcher et al. 1999, Morris et al. 2000, Heo et al. 2012). 국수에서 단백질 함량뿐 만 아니라 단백질의 질적 특성인 침전가, 반죽시간, 글루텐닌 조성 등은 삶은 국수에 영향을 미친 것과 마찬가지로 중화면에서도 중요한 특성이다 (Zhang et al. 2011). 전분 특성 중 높은 점성과 호화 정도는 중화면의 쫄깃한 식감과 높은 상관이 있으며, 삶은 국수의 부드러운 표면 식감과 높은 정의 상관을 나타낸다 (Zhao & Seib 2005).
중화면 제조 평가는 미국과 일본의 국가 연구 기관에서는 주로 Ohtake Noodle Machine (Fig. 1)이나 일본에서 제작된 기계를 이용하고, 산업체의 국수 기계도 일본에서 제작된 기계를 이용하는 경우가 많다. 그러나 국내 식품 회사와 연구소에서는 국수 제조 및 평가에 국산 제품을 이용하며, 특히 중화면 식당의 즉석 면 제조의 경우에는 국내 제조 기계가 주로 이용되고 있다 (Fig. 1). 중화면 즉석면 제조에 이용되는 국내 기계는 일본 기계에 비하여 가격이 매우 저렴하기 때문에 국내 식품회사에서 도 중화면 및 국수류 평가에 국내 기계를 이용하고 있다. 그러나 그림에서 보듯이 국내 기계와 일본 기계는 롤러 두께와 재질이 차이가 나기 때문에 면대 특성과 삶은 면의 식감에서 차이가 있을 수 있다. 품종 및 계통을 육성하는 연구 기관에서는 국수 및 중화면 평가를 주로 Ohtake Noodle Machine을 이용하기 때문에, 실제 중화면을 제조하여 판매하는 식당과 이를 소비하는 소비자간의 면대 특성이나 삶은 국수의 식감에 대한 요구나 선호도에서 차이가 발생할 수 있다. 육성된 국내 밀 품종의 중화면 특성 평가를 국내 및 일본 기기를 이용ᆞ평가하여 면대 특성 및 삶은 국수의 차이점을 분석하여 산업체와 소비자가 원하는 중화 면 품질 개선의 기초 자료로 이용하고자 본 연구를 수행하였다.
Fig. 1
Korean noodle machine (A) manufactured by Mirae Enterprise, Korea and Japanese noodle machine (B) manufactured by Ohtake Noodle Machine Mfg., Japan.
KJBS-49-157_F1.gif
공시재료
본 연구에서는 농촌진흥청 국립식량과학원 증식포장에서 전 작조건으로 재배하여 2015년에 수확된 국내 육성 품종 15개를 이용하였으며, 중력분 밀가루 1종은 시중에서 판매하는 것을 구입하여 사용하였다. 금강밀, 조경밀과 수안밀은 기비량을 조절 하여 단백질 함량이 약 2% 정도 3 수준으로 차이가 나도록 재배하여 단백질 함량이 미치는 영향을 평가하였다. 국내 밀 품종은 Bühler mill (MLU-202, Switzerland)을 이용하여 제분 수율 60% 수준으로 제분하였고, 제분된 밀가루는 10℃ 저온실 에 보관하여 실험에 사용하였다.
밀가루 특성
밀가루의 수분, 단백질 및 회분 함량과 침전가는 각각 AACCI Approved Methods 44-15.02, 46-30.01, 08-01.01과 56-60.01 (2010)에 준하여 측정하였다. 밀가루 반죽 특성 평가는 믹소그래 프를 이용하였으며, AACCI Approved Methods 54-40.02 (2010)에 준하여 10 g mixograph (National Mfg. Co., USA)를 이용하였다. 손상전분 함량은 Gibson et al. (1992)의 방법에 준하여 enzymatic assay kits (MegaZyme Pty. Ltd., Australia) 를 사용하였고, 밀가루 색깔은 Minolta JS-555 (Minolta Camera Co., Ltd, Japan)을 이용하여 밝기 (Lightness)를 측정하였다.
전분 호화 특성
아밀로스 함량은 Williams et al. (1970)의 방법에 따라 측정하 였으며, 전분은 Czuchajowska & Pomeranz (1993)의 방법에 준하여 추출하였다. 전분의 호화특성은 Micro Visco-Amylo– Graph (Brabender GmbH, Co., Germany)를 사용하여 측정하 였다. 전분 (5 g, 14% 수분함량 기준)을 Amylograph 용기에 넣고 증류수 100 ml를 첨가한 다음 현탁액을 만들어 Micro Visco-Amylo-Graph에 넣은 뒤 110 rpm으로 교반되는 현탁액 용기를 30℃에서 95℃까지 1분에 7.5℃씩 온도를 올려 주고, 5분간 유지한 후 1분에 7.5℃씩 50℃까지 온도를 내려준 후 2분간 유지하면서 온도에 따른 전분 현탁액의 최고점도 (peak viscosity), 최고점도에서 최저점도를 뺀 값 (breakdown), 최종 점도에서 최저점도를 뺀 값 (setback)을 측정하였다. 찰밀은 증류 수 대신 0.1% AgNO3를 이용하였다.
중화면 제조 및 평가
중화면 제조는 국내 중화면 제조에 주로 이용되는 국내 국수제 조기 (Mirae Enterprise, Korea, Fig. 1-a)와 국립식량과학원에 서 국수 평가에 이용되는 일본 국수 제조기 (Ohtake Noodle Machine Mfg., Japan, Fig. 1-b)를 이용하였다. 중화면 제조를 위한 가수량은 중력분을 비교하여 결정하였는데, 국내 기계의 경우 39%였으며, 일본 기계는 34%가 적합하였다. 밀가루 100 g (수분함량 14% 기준)에 간수를 넣고 pin mixer (Micro Mixer 100g, National Mfg., USA)에서 4분간 혼합하였으며, 간수의 농도는 탄산나트륨 (Na2CO3) 2.7%와 탄산칼륨 (K2CO3) 0.3% 로 하였다. 국수 제조를 위해 최초 면대 생성을 위해 롤러 간격은 3 mm로 하였으며, 형성된 면대는 상온에서 숙성하였다. 국내 기계에서 제조된 면대는 수분함량이 높아서 30분간 숙성하였으 며, 일본기계로 제조된 면대는 1시간 숙성하였다. 숙성 후 순차적 으로 2.60, 2.33, 2.00, 1.50 mm 롤러 간격을 줄여 면대를 생성하 였다. 생성된 면대는 Dial thickness guage (Peakcock, Ozaki Mfg. Co., Japan)를 이용하여 두께를 측정하였으며, 국수면대 밝기는 Minolta JS-555 (Minolta Camera Co., Ltd, Japan)을 이용하였다. 중화면 면발 제조를 위해 국내 기계는 중화면용 롤을, 일본기계는 25번 절단 롤을 이용하였다. 국수 식미 평가를 위하여 중화면 20 g을 끓는 물 (500 mL)에서 18분간 삶은 후, 찬물에 행군 다음, Texture analyser (TA-XT2, Haslemeres, England)를 이용하여 측정하였다. 삶은 후 5분 이내에 5가닥의 면발을 이용하여 측정하였으며, 최소한 5반복을 실시하였다. 식미 검정은 3.175 mm 금속날을 이용하여 1.0 mm/sec 속도로 70% strain으로 측정하였다. 삶은 국수의 경도 (hardness), 탄성 (springiness), 점성 (cohesiveness)은 Baik et al. (1994) 의 방법을 따랐다.
통계분석
모든 분석은 최소한 3회 이상 분석하였으며, 통계 분석은 SAS computer software package (SAS Institute, USA)를 이용 하여 분석하였다. 분산분석은 PROC GLM을 이용하였고, 상관 관계는 Pearson’s correlation coefficients를 이용하여 p<0.05 수준에서 검정하였다.
밀가루 특성
국내 육성 밀품종들과 중화면용 밀가루 특성은 표 1에서 보는 바와 같다(Table 1). 국내 15개 밀 품종에서 아밀로스 생합성에 관여하는 전분 생합성 효소 (granule bound starch synthase I, GBSS I)의 유전적 구성이 야생형인 일반밀 품종에 해당하는 11개 품종의 회분, 손상전분 및 단백질 함량은 각각 0.40~0.47%, 1.48~6.86%, 10.79~16.44%였으며, 밀가루 밝기는 91.73~94.66 이었고, 침전가는 19.00~79.05 mL의 범위였으며, 믹소그래프를 이용하여 측정한 반죽 가수량과 시간은 각각 1.40~3.73분과 56.00~65.67%로 나타났다. 우리밀과 조아밀은 전형적인 연질밀 특성을 나타내어 회분 함량과 손상 전분 함량이 낮았고 밀가루 색이 밝은 특성을 나타냈으며, 손상전분 함량이 높은 백중밀, 조경밀, 조중밀과 연백밀은 밀가루 색이 어두웠다. 중모2008은 다른 품종에 비하여 단백질 함량이 높고, 침전가도 높았으며, 반죽 가수량과 반죽시간도 길었다. 국내 밀 품종 중에서 유일하게 Glu-B1i를 지닌 중모2008은 금강밀과 조경밀에 비하여 단백질 함량과 질적 특성이 제빵 적성에 적합하다고 할 수 있다 (RDA 2011). 반죽 가수량은 단백질 함량과 고도의 정의 상관을 나타내 며, 반죽시간은 단백질 함량 뿐 만 아니라 글루텐닌 조성과 밀접 한 관련이 있는 특성으로 11개 품종 중에 글루텐닌 조성이 우수한 금강밀, 조경밀과 중모2008의 반죽시간이 다른 품종에 비해 양호하였다 (Gianibelli et al. 2001). 중력분은 단일 품종과 달리 여러 품종이 혼합되었기 때문에 11% 수준의 단백질 함량임에도 불구하고 손상전분 함량이 높고 반죽시간이 높게 나타났다.
Table 1
Flour characteristics of Korean wheat cultivars and wheat flours with different protein and amylose content.
Table 1
Flour Ash (%) Damaged Starch (%) Lightness Protein (%) SDSSedimentation Volume (mL) Mixograph
Water Absorption (%) Mixing Time (min)
Korean Wheat Cultivars
Baekjoong 0.47abz 6.86a 92.84fg 11.66bc 59.50d 60.50c 3.15cd
Goso 0.42ef 2.36f 94.38ab 10.79d 48.00e 58.67d 3.08cd
Joa 0.40g 3.21e 93.82cd 11.28cd 19.00j 60.00c 1.67f
Jojoong 0.40g 6.30bc 92.60gh 12.09b 43.50f 61.70c 3.23b
Jokyung 0.47ab 6.45b 93.49de 11.91bc 69.50c 61.17c 3.37ab
Joongmo2008 0.48a 3.08e 92.24h 16.44a 79.50a 65.67a 3.73a
Jopoom 0.44cd 2.23f 91.73i 11.48bcd 39.00hi 62.00c 2.60e
Keumkang 0.46bc 4.23d 93.17ef 12.14b 77.00b 63.00b 3.10cd
Suan 0.44de 6.02c 94.09bc 11.57bc 42.50fg 61.00c 2.77de
Uri 0.41fg 1.48g 94.66a 11.60bc 20.00j 56.00e 1.40f
Younbaek 0.43de 5.92c 92.76fg 11.20cd 41.00gh 61.33c 2.57e
Korean Wheat Flours with Different Protein Content
Keumkang I 0.42cy 5.383c 92.36a 10.17c 46.00c 62.00b 3.30c
Keumkang II 0.45b 5.79b 92.49a 12.61b 59.00b 65.00a 3.72b
Keumkang III 0.47a 6.16a 91.89b 15.71a 72.25c 66.00a 4.13a
Jokyung I 0.42b 5.71c 92.21a 8.27c 33.00c 57.00c 2.50c
Jokyung II 0.47a 6.03b 92.25a 10.21b 49.50b 59.00b 3.67b
Jokyung III 0.47a 6.23a 92.19a 12.26a 66.25a 63.00a 4.12a
Suan I 0.41b 5.46b 91.72a 8.88c 21.50c 59.00c 2.03c
Suan II 0.42b 5.67b 91.68a 11.07b 30.50b 62.00b 2.80b
Suan III 0.43a 6.07a 91.74a 13.21a 48.25a 64.00a 3.18a
Korean Wheat Flours with Different Amylose Content
Baekchal 0.47a 5.71b 93.01c 11.98a 51.25a 63.33a 2.77b
Hojoong 0.40c 2.45c 93.52b 11.60a 35.50c 58.33b 2.91b
Joongmo2012 0.42b 2.57c 94.09a 11.26a 45.00b 59.00b 4.03a
Shinmichal 1 0.43b 7.21a 93.66b 11.35a 30.50d 63.00a 2.73b
Commercial Flour for Noodles
Comx 0.43 6.50 94.48 11.67 37.50 62.33 5.01

zLeast significant difference (p=0.05). Differences between two means exceeding this value are significant

yValues followed by the same letters within each cultivar are not significantly different at p<0.05.

xCom = Commercial flour for making noodles.

부분 찰밀인 호중밀과 중모2012 (RDA 2012, 2013)와 찰밀의 회분함량은 11개 품종과 차이가 없었으며, 찰밀은 비슷한 단백질 함량에도 부분 찰밀에 비하여 손상전분 함량이 높고 색택이 어둡고 반죽 가수량이 높은 특성을 나타내었는데 이러한 특성은 이전에 육성된 찰밀에서 보인 특성과 유사하였다 (Graybosch 1998). 금강밀, 조경밀, 수안밀의 단백질 함량별 밀가루 특성을 살펴 본 결과, 단백질 함량이 증가할수록 회분과 손상전분 함량이 증가하고 밀가루 색택은 어두워졌으며, 침전가, 반죽 가수량과 시간은 증가하였는데, 이러한 특성은 이전의 결과와 같았다 (Park et al. 2001, Kang et al. 2010a, Heo et al. 2012). 회분과 손상전분이 증가할수록 밀가루 색택이 어두워지고 이러한 밀가 루 색은 궁극적으로 국수 면대의 색택을 어둡게 하는 요인이다 (Shin et al. 2002). 그러므로 국내 품종에 있어서 국수와 마찬가 지로 중화면도 단백질 함량 변화가 밀가루의 물리적 특성 및 국수 면대 특성에 미치는 영향에 대해 충분한 연구가 필요하다.
전분 호화 특성
국내 밀 품종의 전분 특성은 표 2에서 보는 바와 같다(Table 2). GBSS I의 유전적 조성이 야생형인 국내 11개 밀 품종의 평균 아밀로스 함량은 25.63%으로 중력분 (27.28%) 보다 약간 낮았 으며, Wx-B1b인 호중밀은 24.77%, Wx-A1b와 Wx-B1b인 중모 2012는 20.77%였고, Wx-A1b, Wx-B1b, Wx-D1b인 찰밀은 7% 미만으로 나타났는데, 이러한 경향은 기존의 보고와 일치한다 (Graybosch 1998). Wx-A1a, Wx-B1a, Wx-D1a를 지닌 11개 국내 밀 품종의 호화 특성을 측정한 결과, 최고 점도, 최저 점도, 최종 점도, breakdown, setback의 평균값은 각각 88.89, 56.67, 199.79, 29.49, 141.27 BU로, 중력분 보다 낮은 수치를 나타내었 다. 고소밀, 조아밀, 조경밀, 금강밀과 수안밀은 최고 점도, 최저 점도, 최종 점도가 다른 품종에 비해서 낮은 수치를 보였으며, 우리밀은 다른 품종에 비해서 높은 최고점도를 나타내었다. 호중 밀과 중모2012의 수치는 중력분보다도 높은 값을 나타내었으며, 찰밀은 부분 찰밀에 비해서도 월등히 높은 최고점도를 나타내었 다. 비슷한 아밀로스 함량임에도 불구하고 백찰밀과 신미찰밀 1호의 최저점도와 최종점도가 많은 차이를 나타내었고 이로 인해서 breakdown과 setback도 차이를 나타내었다. 찰밀간 이 러한 차이는 다양한 찰밀 돌연변이에서도 보고되었는데 (Purna et al. 2011), 국내 찰밀에서도 호화 특성 차이의 원인에 대한 연구가 필요하다.
Table 2
Starch properties of Korean wheat cultivars and wheat flours with different amylose content.
Table 2
Flour Amylose (%) Amylograph
Peak Viscosity (BU) Holding Strength (BU) Final Viscosity (BU) Breakdown (BU) Setback (BU)
Korean Wheat Cultivars
Baekjoong 26.84cz 94.50d 66.50c 210.00d 28.00de 143.50e
Goso 28.86a 80.50ef 35.00e 192.50ef 45.50b 157.50d
Joa 27.98abc 84.00e 56.00d 203.00de 28.00de 147.00e
Jojoong 28.81a 112.00bc 75.50b 238.00c 26.00def 160.00d
Jokyung 27.53abc 77.00ef 52.50d 157.50g 24.50ef 105.00g
Joongmo2008 27.56abc 112.50b 66.00c 240.00c 26.50def 170.50c
Jopoom 28.67ab 114.00b 90.50a 306.50a 21.00f 186.00b
Keumkang 26.74c 77.00ef 42.00e 168.00g 35.00c 126.00f
Suan 27.10c 73.50f 42.00e 189.00f 31.50cd 147.00e
Uri 27.96abc 129.50a 73.50bc 276.50b 56.00a 203.00a
Younbaek 28.04abc 104.00c 71.50bc 205.00d 25.50def 143.00e
Korean Wheat Flours with Different Amylose Content
Baekchal 6.46b 651.00a 392.50a 448.00a 333.75b 135.75b
Hojoong 20.77a 164.50d 87.50d 325.50c 77.00c 238.00a
Joongmo2012 20.57a 203.50c 166.00b 376.00b 60.00c 233.50a
Shinmichal 1 6.15b 563.00b 131.67c 219.33d 430.67a 81.00c
Commercial Flour for Noodles
Comy 27.28 114.50 106.00 275.00 23.00 182.00

zLeast significant difference (p=0.05). Differences between two means exceeding this value are significant.

yCom = Commercial flour for making noodles.

전분이 물과 결합하여 온도가 올라가면 전분입자 (starch granule)가 팽윤 (swelling)하면서 점성을 갖게 되고 이러한 호화 (pasting)과정에서 아밀로스 함량이 감소할수록 호화 과정에서 최고점도가 올라가고 최저점도는 낮아지게 되어 breakdown 값이 커지게 된다 (Crosbie 1991, Oda et al. 1980, Heo et al. 2012). 15개 국내 밀 품종에서도 아밀로스 함량은 최고점도 (r = -0.971***), 최저점도 (r = -0.788***), 최종점도 (r = -0.552*)와 breakdown (r = -0.958***) 값과 부의 상관을 보였 다. 찰밀을 이용한 가공 제품의 경우 물성 개선에 어려움이 있기 때문에 최근에는 부분 찰밀에 대한 관심이 높아지고 있는데, 이것은 부분 찰밀의 경우 낮은 아밀로스 함량으로 전분의 점성이 증가하게 되고 이러한 특성이 식미 개선으로 나타나기 때문이다 (Graybosch 1998). 특히 중모2012와 같은 아밀로스 함량이 야생형에 비하여 10%정도 차이가 나는 부분 찰밀에 대한 기대가 커지고 있다 (Baik et al. 2003). 그러므로 국내 밀 육종 프로그램 에서도 다양한 부분찰밀 육성이 이루어져야 한다.
중화면 면대 특성과 밀가루 특성과 상관 관계
국내 및 일본 국수 기계를 이용하여 제조한 중화면 면대 두께와 밝기는 표 3에서 보는 바와 같다(Table 3). 11개 품종의 경우, 국내 기계를 이용한 경우 면대 두께와 면대 밝기는 각각 1.47~2.10 mm와 79.02~83.00 범위였으며, 일본 기계를 이용한 경우는 1.56~2.08 mm와 77.16~85.79였다. 우리밀과 백중밀이 국내기계와 일본기계 모두에서 면대가 얇고 밝기가 밝았으며, 중모2008은 면대두께가 제일 두꺼웠으며, 조중밀과 조품밀은 어두운 면대 색깔을 나타내었다. 중력분의 경우 국내기계와 일본 기계에서 차이가 없는 것으로 나타났는데, 고소밀, 조중밀, 금강 밀과 수안밀이 비슷한 면대 두께를 나타내었다. 국내 기계로 만든 국내 품종의 면대는 백중밀이 제일 밝았지만 중화면 보다 모두 어두운 색택을 나타내었는데, 일본기계를 이용했을 때는 백중밀이 중력분보다 밝은 면대로 나타났다. 국내 기계의 경우 단백질 함량이 서로 다른 금강밀, 조경밀, 수안밀의 면대 두께는 국내 기계와 일본 기계 모두 단백질 함량이 증가할수록 두꺼워졌 지만, 면대 밝기의 경우 국내 기계에서는 품종에 상관 없이 단백 질 함량이 증가하여도 면대 밝기는 변화가 없었다. 일본 기계를 이용한 경우에도 조경밀과 수안밀은 단백질 함량과 상관이 없었 지만 금강밀은 단백질 함량이 가장 높았을 때 면대가 가장 어두웠 다. 부분찰밀과 찰밀의 면대 두께와 밝기는 국내 기계를 이용했을 때는 각각 1.62~1.76 mm와 78.47~83.50였으며, 일본기계를 이용했을 때는 각각 1.57~1.79 mm와 78.47~81.80이었다. 그림 2에서 보듯이 중력분으로 국내 기계와 일본 기계로 만든 면대와 삶은 국수를 보면 외관상으로 큰 차이를 보이지 않았다(Fig. 2). 또한, 국내 밀 품종에서도 국내기계와 일본 기계와의 차이가 크게 나타나지 않았다. 일반적으로 면대 두께와 색깔은 단백질 함량이 증가할 수록 면대 생성에 필요한 가수량은 줄어들고 면대 밝기는 어두워지지만 전분의 주요 특성을 결정하는 아밀로 스 함량은 영향이 적다 (Kruger et al. 1992, Seib et al. 2000). 본 연구에서 설정한 국내 기계의 가수량은 일본 기계 보다 5% 높았고, 면대 휴지 시간은 30분 줄었는데, 이러한 조정으로 일본 기계와의 면대 생성의 차이를 줄일 수 있었다. 그러나, 본 연구에 서는 39%와 34%로 고정된 가수량으로 평가했지만 단백질 함량 에 따른 적정 가수량으로 평가할 경우에는 국내 기계와 일본 기계의 면대 특성에서 차이가 발생할 수 있기 때문에 이에 대한 추가적인 평가는 수행되어야 한다.
Table 3
Characteristics of noodle dough sheet of yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.
Table 3
Flour Korean Noodle Machine Japanese Noodle Machine
Thickness Lightness Thickness Lightness
Korean Wheat Cultivars
Baekjoong 1.60gz 83.00a 1.65f 85.79a
Goso 1.80cd 81.63b 1.76d 81.07cd
Joa 1.79de 80.00d 1.77d 79.20f
Jojoong 1.77e 79.02ef 1.81c 77.82g
Jokyung 1.83bc 80.73c 1.87b 81.54bc
Joongmo2008 2.10a 79.40e 2.08a 78.18g
Jopoom 1.60g 78.67f 1.59g 77.16h
Keumkang 1.84b 81.99b 1.82c 80.97d
Suan 1.77e 80.61c 1.77d 79.40ef
Uri 1.47h 82.71c 1.56i 81.80b
Younbaek 1.70f 80.84a 1.67e 79.75e
Korean Wheat Flours with Different Protein Content
Keumkang I 1.66cy 82.84a 1.65c 82.37a
Keumkang II 1.77b 83.11a 1.77b 82.35a
Keumkang III 1.84a 82.78a 1.80a 81.84b
Jokyung I 1.53c 83.50a 1.50c 82.61a
Jokyung II 1.64b 83.34a 1.64b 82.38a
Jokyung III 1.77a 82.96a 1.73a 82.95a
Suan I 1.65c 82.84a 1.66c 81.76a
Suan II 1.71b 82.60a 1.68b 81.71a
Suan III 1.77a 82.58a 1.72a 82.05a
Korean Wheat Flours with Different Amylose Content
Baekchal 1.74a 81.31b 1.68b 81.80a
Hojoong 1.62b 83.50a 1.62c 81.18b
Joongmo2012 1.76a 81.61b 1.79a 80.50c
Shinmichal 1 1.65b 78.47c 1.57d 78.47d
Commercial Flour for Noodles
Comx 1.80 84.67 1.82 84.74

zLeast significant difference (p=0.05). Differences between two means exceeding this value are significant.

yValues followed by the same letters within each cultivar are not significantly different at p<0.05.

xCom = Commercial flour for making noodles.

Fig. 2
Noodle dough sheet and cooked noodles from Mirae noodle machine (A) and Othake noodle machine(B) with commercial flour for noodles.
KJBS-49-157_F2.gif
중화면 면대 두께와 밝기와 밀가루 특성간 상관 관계는 표 4에서 보는 바와 같다(Table 4). 11개 국내 밀 품종에서 나타난 상관 관계를 보면, 국수 면대 두께는 단백질 함량과 믹소그래프의 가수량과 제조 기계와 상관 없이 정의 상관을 나타내었으며, 국내 기계로 제조된 국수 면대 두께만이 침전가 (r = 0.648*) 및 믹소그래프 반죽 시간 (r = 0.654*)과 정의 상관을 나타내었고, 일본 기계의 경우에는 상관이 없는 것으로 나타났다. 면대 색 밝기는 오직 전분의 breakdown과 정의 상관을 나타내었고, 나머 지 특성과는 상관이 없었으며, 일본기계로 제조한 경우에는 밀가 루 특성과 중화면 면대 밝기와는 상관이 없는 것으로 나타났다. 서로 다른 단백질 함량을 지닌 3 품종의 경우, 면대 두께는 두 기계 모두에서 단백질 함량, 침전가 및 믹소그래프 반죽시간과 정의 상관을 나타내었으며, 면대 밝기는 일본 기계로 만든 중화면 면대에서만 밀가루 색 밝기가 정의 상관을 나타내었다 (r = 0.741*). 부분 찰밀과 찰밀에서는 국내 기계로 만든 면대의 밝기 가 아밀로스 함량과는 정의 상관 (r = 0.955***)을 breakdown과 는 부의 상관을 나타내었다 (r = -0.905***). 단백질 함량이 낮은 밀가루의 경우 면대를 형성할 때 보다 많은 물을 필요로 하기 때문에 요구되는 가수량이 증가하고, 단백질 함량이 높아질 수록 면대의 두께도 두꺼워진다 (Kruger et al. 1992, Seib et al. 2000). 일반적으로 밝은 노란색이 중화면에서 선호되는 색인 데, 면대 색깔은 밀가루의 색깔, 회분함량, 단백질 함량, 제분율, 밀가루 입자 크기 및 폴리페놀 산화효소의 작용 등에 영향을 받는다 (Huo 2001, Fu 2008).
Table 4
Coefficients of correlation between flour characteristics and properties of noodle dough sheet of yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.
Table 4
Parameters Flourz Korean Noodle Machine Japanese Noodle Machine
Thickness Lightness Thickness Lightness
Ash n = 11 0.406 0.144 0.441 0.313
n = 9 0.474 0.517 0.475 0.451
n = 4 0.566 -0.375 0.084 0.247
Damaged Starch n = 11 0.094 0.055 0.152 0.291
n = 9 0.571 0.361 0.465 0.284
n = 4 -0.082 -0.868 -0.579 -0.520
Lightness of flour n = 11 -0.225 0.583 -0.190 0.378
n = 9 -0.186 0.572 -0.116 0.741*
n = 4 0.091 -0.075 0.398 -0.489
Protein n = 11 0.701*y -0.318 0.604* -0.268
n = 9 0.944*** -0.230 0.881** -0.184
n = 4 0.087 -0.509 -0.143 0.715
SDS-sedimentation volume n = 11 0.648* 0.041 0.211 0.164
n = 9 0.722* 0.292 0.680* 0.368
n = 4 0.842 0.103 0.717 0.763
Mixograph water absorption n = 11 0.753** -0.549 0.623* -0.417
n = 9 0.953*** -0.306 0.925*** -0.177
n = 4 0.158 -0.920 -0.383 -0.251
Mixograph mixing time n = 11 0.654* -0.205 0.265 -0.004
n = 9 0.262 0.205 0.320 0.448
n = 4 0.603 0.861 0.882 0.075
Amylose n = 11 -0.145 -0.503 0.295 -0.534
n = 9 - - - -
n = 4 -0.042 0.955* 0.488 0.298
Peak viscosity n = 11 -0.355 -0.178 0.242 -0.236
n = 9 - - - -
n = 4 0.174 -0.924 -0.366 -0.154
Holding strength n = 11 -0.413 -0.387 0.136 -0.285
n = 9 - - - -
n = 4 0.646 -0.465 0.264 0.530
Final viscosity n = 11 -0.428 -0.339 0.117 -0.379
n = 9 - - - -
n = 4 0.701 0.182 0.668 0.901
Breakdown n = 11 -0.353 0.645* -0.267 0.345
n = 9 - - - -
n = 4 -0.105 -0.950* -0.605 -0.468
Setback n = 11 -0.390 -0.134 0.112 -0.296
n = 9 - - - -
n = 4 0.096 0.915 0.587 0.547

zn=11 indicates 11 Korean wheat cultivars, n=9 indicates three Korean wheat cultivars with different protein content and n=4 indicates four Korean wheats including waxy and low amylose content.

y*, **, ***, significant at p<0.05, 0.01, and 0.001 level.

중화면 삶은 국수 특성과 밀가루 특성과 상관 관계
국내 및 일본 국수 기계를 이용하여 제조한 중화면의 삶은 국수 식미 특성은 표 5에서 보는 바와 같다(Table 5). 국내 기계로 만든 11개 국내 품종의 삶은 국수의 경도, 탄성, 점성의 범위는 각각 2.20~4.91 N, 0.85~0.88, 0.60~0.65였으며, 일본 기계로 만든 중화면의 경도, 탄성, 점성의 범위는 각각 2.44~4.63 N, 0.84~0.89, 0.59~0.65였다. 국내 품종의 평균값은 국내 기계로 만든 중화면은 각각 3.74 N, 0.86, 0.62였으며, 일본기계는 각각 3.41 N, 0.88, 0.62으로, 국내기계가 일본 기계에 비해서 경도가 높고 탄성이 낮고 점성은 차이가 없었다. 그러나 조품밀의 경우 기계에 따라서 경도의 차이가 심하게 나타났으며, 탄성과 점성의 경우 경도에 비해서 수치의 차이가 크지는 않지만 기계에 따른 차이가 나는 품종이 많았다. 중력분의 경우 국내 기계를 이용했을 때 경도, 탄성, 점성은 각각 3.91 N, 0.87, 0.63이었지만, 일본기 계를 이용했을 때는 각각 3.30 N, 0.89, 0.62로 나타났다. 탄성과 점성은 차이가 나지 않았지만 경도에서 국내기계로 만든 중화면 의 삶은 국수의 경도가 높게 나타났다. 국내기계를 이용한 경우 중력분과 비슷한 삶은 국수 식미를 나타낸 품종은 조중밀과 조품밀이었으며, 조경밀과 수안밀은 경도와 탄성은 중력분과 유사하였지만 점성이 낮게 나타났다. 그러나 일본기계의 결과를 비교해보면 조중밀, 조경밀, 수안밀의 경도는 중력분과 비슷하였 지만, 조품밀은 국내기계에 비해서 경도는 많이 낮고 탄성과 점성은 차이가 없었다.
Table 5
Texture properties of cooked yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.
Table 5
Flour Korean Noodle Machine Japanese Noodle Machine
Hardness (N) Springiness (Ratio) Cohesiveness (Ratio) Hardness (N) Springiness (Ratio) Cohesiveness (Ratio)
Korean Wheat Cultivars
Baekjoong 2.21iz 0.88a 0.60e 2.55i 0.89a 0.63b
Goso 4.46c 0.85c 0.62c 3.84b 0.88ab 0.62b
Joa 4.14d 0.88a 0.63c 3.65d 0.88ab 0.62b
Jojoong 3.84f 0.86c 0.64b 3.58e 0.87bc 0.61b
Jokyung 3.63g 0.85c 0.61d 3.20g 0.89a 0.60b
Joongmo2008 4.77b 0.85c 0.65a 3.77c 0.89a 0.65a
Jopoom 3.67g 0.86c 0.62c 2.74h 0.88ab 0.61b
Keumkang 4.97a 0.87ab 0.63c 4.63a 0.89a 0.64a
Suan 4.00e 0.86c 0.61d 3.66d 0.84d 0.65a
Uri 2.20i 0.87bc 0.61d 2.44j 0.89a 0.65a
Younbaek 3.24h 0.87bc 0.63c 3.48f 0.86c 0.59c
Korean Wheat Flours with Different Protein Content
Keumkang I 2.93cy 0.87a 0.61c 2.94c 0.89a 0.64a
Keumkang II 3.85b 0.87a 0.63a 3.40b 0.89a 0.66a
Keumkang III 4.48a 0.87a 0.62b 4.21a 0.90a 0.64a
Jokyung I 2.33c 0.87a 0.63ab 1.96c 0.86b 0.61a
Jokyung II 3.48b 0.88a 0.64a 2.84b 0.88a 0.61a
Jokyung III 4.01a 0.88a 0.62b 3.52a 0.87ab 0.61a
Suan I 3.35c 0.87a 0.61a 3.46c 0.87b 0.64a
Suan II 3.86b 0.86ab 0.60a 3.67b 0.87b 0.64a
Suan III 4.14a 0.85b 0.61a 4.30a 0.89a 0.64a
Korean Wheat Flours with Different Amylose Content
Baekchal 0.96c 0.70c 0.61b 1.16c 0.77c 0.61b
Hojoong 2.61b 0.84b 0.64a 3.05b 0.86b 0.63ab
Joongmo2012 3.52a 0.88a 0.63ab 3.12a 0.89a 0.64a
Shinmichal 1 0.89c 0.66c 0.58c 0.91d 0.75d 0.61b
Commercial Flour for Noodles
Comx 3.91 0.87 0.63 3.30 0.89 0.62

zLeast significant difference (p=0.05). Differences between two means exceeding this value are significant.

yValues followed by the same letters within each cultivar are not significantly different at p<0.05.

xCom = Commercial flour for making noodles.

단백질 함량이 서로 다른 품종의 경우 기계에 상관 없이 단백질 함량이 증가할수록 삶은 국수의 경도는 증가하였지만, 탄성과 점성에 있어서는 일정한 경향이 나타나지 않았다. 부분 찰밀의 중화면 삶은 국수의 경도, 탄성, 점성은 국내기계는 각각 2.61 (호중밀) /3.52 (중모2012) N, 0.84/0.88, 0.64/0.63였으며, 일본 기계는 3.05/3.12 N, 0.86/0.89, 0.63/0.64로 나타났으며, 찰밀의 경우 국내기계는 각각 0.96 (백찰밀) /0.89 (신미찰밀 1호) N, 0.70/0.66과 0.61/0.58였으며, 일본 기계는 1.16/0.91 N, 0.77/0.75, 0.61/0.61로 나타났다.
삶은 국수의 식감이 국내 기계와 일본 기계에 따라서 약간의 차이가 나는 이유에 대해서는 우선적으로 두 기계 사이의 면대를 형성하는 롤러의 크기와 하중의 차이일 가능성을 생각할 수 있다. 국내 기계는 일본 기계에 비하여 롤러 직경이나 무게가 적기 때문에 면대에 가해지는 압력이 낮을 것으로 생각되며, 이러한 차이로 인해서 면대 형성을 위한 가수량과 휴지시간에도 차이를 보이게 되면서 면대의 글루텐 형성의 차이가 발생하는 것이 두 기계간의 경도의 차이로 나타났다고 할 수 있다. 또한, 본 연구에서는 면발을 국내 음식점에서 사용하는 두께로 제조하 였는데, 이 두께는 일반적으로 YAN을 평가하기 위해 제조되는 것 보다 두꺼운 면발이다. 본 연구에서는 면발의 두께가 두껍기 때문에 삶는 시간을 18분으로 고정하여 평가를 실시하였는데, 면발의 두께와 조리 시간의 차이 또한 국내 기계와 일본 기계로 만든 국수 식감 차이의 원인으로 작성한 것으로 생각된다. 이러한 요인을 고려하여 다양한 품종에 대한 평가가 앞으로 이루어져야 한다.
삶은 국수의 식미와 밀가루 특성간 상관 관계는 표 6에서 보는 바와 같다(Table 6). 11개 국내 밀 품종에서는 국내 기계로 만든 국수에서는 믹소그래프의 가수량이 경도와 점성과 정의 상관을 나타내었고 (r = 0.608*과 r = 0.623*), 단백질 함량은 점성과 정의 상관을 나타내었으며 (r = 0.604*), 일본 기계에서는 전분의 최저점도가 경도와 부의 상관을 나타내었다 (r = -0.641*). 서로 다른 단백질 함량을 지닌 3 품종의 경우에서도 국내 기계로 만든 국수에서만 단백질 함량이 경도와 탄성과 상관이 있었으며 (r = 0.887*과 r = -0.680*), 일본 기계로 만든 국수에서는 상관이 없는 것으로 나타났다. 부분 찰밀과 찰밀에서 는 국내 기계와 일본 기계 모두에서 아밀로스 함량과 setback은 국수의 경도, 점도, 탄성에 대해 정의 상관을 손상 전분과 breakdown은 부의 상관을 보였다. 일본 기계로 만든 중화면의 경도는 손상전분 함량, 전분의 최고점도 및 setback과 상관을 나타내었다. 단백질 함량뿐 만 아니라 질적 특성도 삶은 국수의 경도와 정의 상관을 나타내는데, 단백질 질적 특성 중에서는 단백질 함량의 영향을 많이 받는 침전가, 글루텐 함량이나 반죽의 가수량 또한 삶은 국수의 경도와 높은 정의 상관을 나타낸다 (Huang & Morrison 1988, Kruger et al. 1992, Baik et al. 1994, Ross et al. 1997, Crosbie et al. 1998, Zhang et al. 2011). 시중에 유통되는 중화면에 적합한 식감과 색택을 고려하 면 단백질 함량은 11~12%가 적합하다 (Huang & Morrison 1988, Huo 2001, Fu 2008). 단백질 함량 뿐만 아니라 전분특성, 특히 아밀로스 함량은 삶은 국수의 점성과 상관이 높다 (Zhang et al. 2011). 본 연구의 11개 품종은 중모2008을 제외한 품종의 단백질 함량이 11~12%으로 변이 폭이 적어서 경도와 단백질 함량간 상관이 없는 것으로 나타났지만, 단백질 함량이 서로 다른 3개 품종에서는 국내 기계로 만든 국수에서는 상관을 나타 내었다. 반면에 부분찰밀과 찰밀의 경우는 적은 수임에도 불구하 고 아밀로스 함량이 국수를 제조한 기계와 상관 없이 식미에 영향을 미치는 것을 보여주었는데 이러한 결과는 국내에서 중화 면을 포함한 국수의 식미 개선을 위해서 부분찰밀의 육성이 중요하다.
Table 6
Coefficients of correlation between flour characteristics and texture profiles of cooked yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.
Table 6
Parameters Flourz Korean Noodle Machiney Japanese Noodle Machine
HD (N) SP (Ratio) CO (Ratio) HD (N) SP (Ratio) CO (Ratio)
Ash n = 11 0.127 -0.373 -0.103 0.055 0.316 0.195
n = 9 0.464 -0.152 0.667* -0.018 0.234 -0.342
n = 4 -0.659 -0.638 -0.471 -0.727 -0.649 -0.806
Damaged Starch n = 11 -0.166 -0.153 -0.189 0.057 -0.358 -0.334
n = 9 0.652 -0.154 0.368 0.158 0.044 -0.522
n = 4 -0.924 -0.979* 0.584 -0.984* -0.970* -0.853
Lightness of flour n = 11 -0.138 -0.009 -0.437 0.030 -0.107 0.323
n = 9 -0.366 -0.027 0.672* -0.595 0.070 -0.035
n = 4 0.721 0.584 0.175 0.568 0.618 0.828
Protein n = 11 0.366 -0.201 0.604* 0.202 0.288 0.426
n = 9 0.887*x -0.680* -0.073 0.658 0.500 0.179
n = 4 -0.509 -0.335 0.068 -0.361 -0.393 -0.674
SDS-sedimentation volume n = 11 0.437 -0.449 0.211 0.423 0.328 0.116
n = 9 0.605 -0.420 0.360 0.161 0.341 -0.124
n = 4 0.103 0.165 0.323 0.049 0.146 -0.147
Mixograph water absorption n = 11 0.608* -0.187 0.623* 0.486 0.001 -0.010
n = 9 0.828** -0.735* -0.232 0.653 0.487 0.378
n = 4 -0.920 -0.946 -0.859 -0.982* -0.945 -0.930
Mixograph mixing time n = 11 0.434 -0.504 0.265 0.368 0.077 -0.078
n = 9 0.113 -0.090 0.355 -0.133 0.446 0.051
n = 4 0.861 0.779 0.491 0.696 0.798 0.802
Amylose n = 11 0.040 -0.115 0.295 -0.149 -0.084 -0.478
n = 9 - - - - - -
n = 4 0.955* 0.977* 0.881 0.997** 0.976* 0.943
Peak viscosity n = 11 -0.454 0.240 0.242 -0.557 0.225 0.054
n = 9 - - - - - -
n = 4 -0.924 -0.932 -0.804 -0.969* -0.935 -0.955
Holding strength n = 11 -0.493 0.206 0.136 -0.641* 0.132 -0.265
n = 9 - - - - - -
n = 4 -0.465 -0.405 -0.176 -0.500 -0.425 -0.668
Final viscosity n = 11 -0.341 0.291 0.117 -0.584 0.114 0.109
n = 9 - - - - - -
n = 4 0.182 0.282 0.506 0.191 0.255 -0.072
Breakdown n = 11 -0.217 0.168 -0.276 -0.089 0.181 0.498
n = 9 - - - - - -
n = 4 -0.950* -0.991** -0.945 -0.992** -0.985* -0.887
Setback n = 11 -0.284 0.381 0.112 -0.459 0.049 0.359
n = 9 - - - - - -
n = 4 0.915 0.975* 0.973* 0.977* 0.964* 0.837

zn=11 indicates 11 Korean wheat cultivars, n=9 indicates three Korean wheat cultivars with different protein content and n=4 indicates four Korean wheats including waxy and low amylose content.

yHD = hardeness, CO = Cohesiveness, SP = springiness.

x*, **, ***, significant at p<0.05, 0.01, and 0.001 level.

국내 식품회사에서 중화면 제조에 이용되는 국내 기계와 연구 기관에서 주로 사용하는 일본 기계를 이용하여 중화면을 제조하 여 식미 특성을 비교 분석하였다. 국수 기계 롤러의 크기와 무게 의 차이로 국내 기계는 일본 기계에 비해서 가수량이 5% 높고 반죽 휴지기간이 30분 짧았다. 국내 품종에서는 국수 면대 두께 는 단백질 함량과 믹소그래프의 가수량에서 제조 기계와 상관없 이 정의 상관을 보였다. 단백질 함량이 다른 3 품종의 면대 두께는 두 기계 모두에서 단백질 함량, 침전가 및 믹소그래프 반죽 시간과 정의 상관을 나타내었다. 부분 찰밀과 찰밀의 면대 밝기는 국내 기계에서만 아밀로스 함량에 정의 상관을 보였다. 삶은 국수 특성을 살펴보면, 국내 기계가 일본 기계에 비해서 경도가 높고 탄성은 낮았으며 점성은 차이가 없었다. 단백질 함량이 다른 3 품종에서는 기계 종류와 상관 없이 단백질 함량이 증가할수록 삶은 국수의 경도는 증가하였지만 탄성과 점성은 상관이 없었다. 부분 찰밀과 찰밀에서는 두 기계에서 모두 아밀로 스 함량과 setback은 삶은 국수의 경도, 점도 및 탄성과 정의 상관을 보였고, 손상 전분과 breakdown은 부의 상관을 보였다.
본 연구는 농촌진흥청 연구사업 (세부과제명: 용도별 기준 재설정을 위한 밀 품종의 품질 구명 및 규격화, 세부과제번호: PJ01100901)에 의해 이루어진 것임.
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Characteristics of yellow alkaline noodles from Korean wheat cultivars with commercially used machines in Korean market
Korean. J. Breed. Sci.. 2017;49(3):157-169.   Published online September 1, 2017
DOI: https://doi.org/10.9787/KJBS.2017.49.3.157
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Characteristics of yellow alkaline noodles from Korean wheat cultivars with commercially used machines in Korean market
Korean. J. Breed. Sci.. 2017;49(3):157-169.   Published online September 1, 2017
DOI: https://doi.org/10.9787/KJBS.2017.49.3.157
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Characteristics of yellow alkaline noodles from Korean wheat cultivars with commercially used machines in Korean market
Image Image
Fig. 1 Korean noodle machine (A) manufactured by Mirae Enterprise, Korea and Japanese noodle machine (B) manufactured by Ohtake Noodle Machine Mfg., Japan.
Fig. 2 Noodle dough sheet and cooked noodles from Mirae noodle machine (A) and Othake noodle machine(B) with commercial flour for noodles.

Fig. 1

Fig. 2

Characteristics of yellow alkaline noodles from Korean wheat cultivars with commercially used machines in Korean market

Flour characteristics of Korean wheat cultivars and wheat flours with different protein and amylose content.

Flour Ash (%) Damaged Starch (%) Lightness Protein (%) SDSSedimentation Volume (mL) Mixograph
Water Absorption (%) Mixing Time (min)
Korean Wheat Cultivars
Baekjoong 0.47abz 6.86a 92.84fg 11.66bc 59.50d 60.50c 3.15cd
Goso 0.42ef 2.36f 94.38ab 10.79d 48.00e 58.67d 3.08cd
Joa 0.40g 3.21e 93.82cd 11.28cd 19.00j 60.00c 1.67f
Jojoong 0.40g 6.30bc 92.60gh 12.09b 43.50f 61.70c 3.23b
Jokyung 0.47ab 6.45b 93.49de 11.91bc 69.50c 61.17c 3.37ab
Joongmo2008 0.48a 3.08e 92.24h 16.44a 79.50a 65.67a 3.73a
Jopoom 0.44cd 2.23f 91.73i 11.48bcd 39.00hi 62.00c 2.60e
Keumkang 0.46bc 4.23d 93.17ef 12.14b 77.00b 63.00b 3.10cd
Suan 0.44de 6.02c 94.09bc 11.57bc 42.50fg 61.00c 2.77de
Uri 0.41fg 1.48g 94.66a 11.60bc 20.00j 56.00e 1.40f
Younbaek 0.43de 5.92c 92.76fg 11.20cd 41.00gh 61.33c 2.57e
Korean Wheat Flours with Different Protein Content
Keumkang I 0.42cy 5.383c 92.36a 10.17c 46.00c 62.00b 3.30c
Keumkang II 0.45b 5.79b 92.49a 12.61b 59.00b 65.00a 3.72b
Keumkang III 0.47a 6.16a 91.89b 15.71a 72.25c 66.00a 4.13a
Jokyung I 0.42b 5.71c 92.21a 8.27c 33.00c 57.00c 2.50c
Jokyung II 0.47a 6.03b 92.25a 10.21b 49.50b 59.00b 3.67b
Jokyung III 0.47a 6.23a 92.19a 12.26a 66.25a 63.00a 4.12a
Suan I 0.41b 5.46b 91.72a 8.88c 21.50c 59.00c 2.03c
Suan II 0.42b 5.67b 91.68a 11.07b 30.50b 62.00b 2.80b
Suan III 0.43a 6.07a 91.74a 13.21a 48.25a 64.00a 3.18a
Korean Wheat Flours with Different Amylose Content
Baekchal 0.47a 5.71b 93.01c 11.98a 51.25a 63.33a 2.77b
Hojoong 0.40c 2.45c 93.52b 11.60a 35.50c 58.33b 2.91b
Joongmo2012 0.42b 2.57c 94.09a 11.26a 45.00b 59.00b 4.03a
Shinmichal 1 0.43b 7.21a 93.66b 11.35a 30.50d 63.00a 2.73b
Commercial Flour for Noodles
Comx 0.43 6.50 94.48 11.67 37.50 62.33 5.01

zLeast significant difference (p=0.05). Differences between two means exceeding this value are significant

yValues followed by the same letters within each cultivar are not significantly different at p<0.05.

xCom = Commercial flour for making noodles.

Starch properties of Korean wheat cultivars and wheat flours with different amylose content.

Flour Amylose (%) Amylograph
Peak Viscosity (BU) Holding Strength (BU) Final Viscosity (BU) Breakdown (BU) Setback (BU)
Korean Wheat Cultivars
Baekjoong 26.84cz 94.50d 66.50c 210.00d 28.00de 143.50e
Goso 28.86a 80.50ef 35.00e 192.50ef 45.50b 157.50d
Joa 27.98abc 84.00e 56.00d 203.00de 28.00de 147.00e
Jojoong 28.81a 112.00bc 75.50b 238.00c 26.00def 160.00d
Jokyung 27.53abc 77.00ef 52.50d 157.50g 24.50ef 105.00g
Joongmo2008 27.56abc 112.50b 66.00c 240.00c 26.50def 170.50c
Jopoom 28.67ab 114.00b 90.50a 306.50a 21.00f 186.00b
Keumkang 26.74c 77.00ef 42.00e 168.00g 35.00c 126.00f
Suan 27.10c 73.50f 42.00e 189.00f 31.50cd 147.00e
Uri 27.96abc 129.50a 73.50bc 276.50b 56.00a 203.00a
Younbaek 28.04abc 104.00c 71.50bc 205.00d 25.50def 143.00e
Korean Wheat Flours with Different Amylose Content
Baekchal 6.46b 651.00a 392.50a 448.00a 333.75b 135.75b
Hojoong 20.77a 164.50d 87.50d 325.50c 77.00c 238.00a
Joongmo2012 20.57a 203.50c 166.00b 376.00b 60.00c 233.50a
Shinmichal 1 6.15b 563.00b 131.67c 219.33d 430.67a 81.00c
Commercial Flour for Noodles
Comy 27.28 114.50 106.00 275.00 23.00 182.00

zLeast significant difference (p=0.05). Differences between two means exceeding this value are significant.

yCom = Commercial flour for making noodles.

Characteristics of noodle dough sheet of yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.

Flour Korean Noodle Machine Japanese Noodle Machine
Thickness Lightness Thickness Lightness
Korean Wheat Cultivars
Baekjoong 1.60gz 83.00a 1.65f 85.79a
Goso 1.80cd 81.63b 1.76d 81.07cd
Joa 1.79de 80.00d 1.77d 79.20f
Jojoong 1.77e 79.02ef 1.81c 77.82g
Jokyung 1.83bc 80.73c 1.87b 81.54bc
Joongmo2008 2.10a 79.40e 2.08a 78.18g
Jopoom 1.60g 78.67f 1.59g 77.16h
Keumkang 1.84b 81.99b 1.82c 80.97d
Suan 1.77e 80.61c 1.77d 79.40ef
Uri 1.47h 82.71c 1.56i 81.80b
Younbaek 1.70f 80.84a 1.67e 79.75e
Korean Wheat Flours with Different Protein Content
Keumkang I 1.66cy 82.84a 1.65c 82.37a
Keumkang II 1.77b 83.11a 1.77b 82.35a
Keumkang III 1.84a 82.78a 1.80a 81.84b
Jokyung I 1.53c 83.50a 1.50c 82.61a
Jokyung II 1.64b 83.34a 1.64b 82.38a
Jokyung III 1.77a 82.96a 1.73a 82.95a
Suan I 1.65c 82.84a 1.66c 81.76a
Suan II 1.71b 82.60a 1.68b 81.71a
Suan III 1.77a 82.58a 1.72a 82.05a
Korean Wheat Flours with Different Amylose Content
Baekchal 1.74a 81.31b 1.68b 81.80a
Hojoong 1.62b 83.50a 1.62c 81.18b
Joongmo2012 1.76a 81.61b 1.79a 80.50c
Shinmichal 1 1.65b 78.47c 1.57d 78.47d
Commercial Flour for Noodles
Comx 1.80 84.67 1.82 84.74

zLeast significant difference (p=0.05). Differences between two means exceeding this value are significant.

yValues followed by the same letters within each cultivar are not significantly different at p<0.05.

xCom = Commercial flour for making noodles.

Coefficients of correlation between flour characteristics and properties of noodle dough sheet of yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.

Parameters Flourz Korean Noodle Machine Japanese Noodle Machine
Thickness Lightness Thickness Lightness
Ash n = 11 0.406 0.144 0.441 0.313
n = 9 0.474 0.517 0.475 0.451
n = 4 0.566 -0.375 0.084 0.247
Damaged Starch n = 11 0.094 0.055 0.152 0.291
n = 9 0.571 0.361 0.465 0.284
n = 4 -0.082 -0.868 -0.579 -0.520
Lightness of flour n = 11 -0.225 0.583 -0.190 0.378
n = 9 -0.186 0.572 -0.116 0.741*
n = 4 0.091 -0.075 0.398 -0.489
Protein n = 11 0.701*y -0.318 0.604* -0.268
n = 9 0.944*** -0.230 0.881** -0.184
n = 4 0.087 -0.509 -0.143 0.715
SDS-sedimentation volume n = 11 0.648* 0.041 0.211 0.164
n = 9 0.722* 0.292 0.680* 0.368
n = 4 0.842 0.103 0.717 0.763
Mixograph water absorption n = 11 0.753** -0.549 0.623* -0.417
n = 9 0.953*** -0.306 0.925*** -0.177
n = 4 0.158 -0.920 -0.383 -0.251
Mixograph mixing time n = 11 0.654* -0.205 0.265 -0.004
n = 9 0.262 0.205 0.320 0.448
n = 4 0.603 0.861 0.882 0.075
Amylose n = 11 -0.145 -0.503 0.295 -0.534
n = 9 - - - -
n = 4 -0.042 0.955* 0.488 0.298
Peak viscosity n = 11 -0.355 -0.178 0.242 -0.236
n = 9 - - - -
n = 4 0.174 -0.924 -0.366 -0.154
Holding strength n = 11 -0.413 -0.387 0.136 -0.285
n = 9 - - - -
n = 4 0.646 -0.465 0.264 0.530
Final viscosity n = 11 -0.428 -0.339 0.117 -0.379
n = 9 - - - -
n = 4 0.701 0.182 0.668 0.901
Breakdown n = 11 -0.353 0.645* -0.267 0.345
n = 9 - - - -
n = 4 -0.105 -0.950* -0.605 -0.468
Setback n = 11 -0.390 -0.134 0.112 -0.296
n = 9 - - - -
n = 4 0.096 0.915 0.587 0.547

zn=11 indicates 11 Korean wheat cultivars, n=9 indicates three Korean wheat cultivars with different protein content and n=4 indicates four Korean wheats including waxy and low amylose content.

y*, **, ***, significant at p<0.05, 0.01, and 0.001 level.

Texture properties of cooked yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.

Flour Korean Noodle Machine Japanese Noodle Machine
Hardness (N) Springiness (Ratio) Cohesiveness (Ratio) Hardness (N) Springiness (Ratio) Cohesiveness (Ratio)
Korean Wheat Cultivars
Baekjoong 2.21iz 0.88a 0.60e 2.55i 0.89a 0.63b
Goso 4.46c 0.85c 0.62c 3.84b 0.88ab 0.62b
Joa 4.14d 0.88a 0.63c 3.65d 0.88ab 0.62b
Jojoong 3.84f 0.86c 0.64b 3.58e 0.87bc 0.61b
Jokyung 3.63g 0.85c 0.61d 3.20g 0.89a 0.60b
Joongmo2008 4.77b 0.85c 0.65a 3.77c 0.89a 0.65a
Jopoom 3.67g 0.86c 0.62c 2.74h 0.88ab 0.61b
Keumkang 4.97a 0.87ab 0.63c 4.63a 0.89a 0.64a
Suan 4.00e 0.86c 0.61d 3.66d 0.84d 0.65a
Uri 2.20i 0.87bc 0.61d 2.44j 0.89a 0.65a
Younbaek 3.24h 0.87bc 0.63c 3.48f 0.86c 0.59c
Korean Wheat Flours with Different Protein Content
Keumkang I 2.93cy 0.87a 0.61c 2.94c 0.89a 0.64a
Keumkang II 3.85b 0.87a 0.63a 3.40b 0.89a 0.66a
Keumkang III 4.48a 0.87a 0.62b 4.21a 0.90a 0.64a
Jokyung I 2.33c 0.87a 0.63ab 1.96c 0.86b 0.61a
Jokyung II 3.48b 0.88a 0.64a 2.84b 0.88a 0.61a
Jokyung III 4.01a 0.88a 0.62b 3.52a 0.87ab 0.61a
Suan I 3.35c 0.87a 0.61a 3.46c 0.87b 0.64a
Suan II 3.86b 0.86ab 0.60a 3.67b 0.87b 0.64a
Suan III 4.14a 0.85b 0.61a 4.30a 0.89a 0.64a
Korean Wheat Flours with Different Amylose Content
Baekchal 0.96c 0.70c 0.61b 1.16c 0.77c 0.61b
Hojoong 2.61b 0.84b 0.64a 3.05b 0.86b 0.63ab
Joongmo2012 3.52a 0.88a 0.63ab 3.12a 0.89a 0.64a
Shinmichal 1 0.89c 0.66c 0.58c 0.91d 0.75d 0.61b
Commercial Flour for Noodles
Comx 3.91 0.87 0.63 3.30 0.89 0.62

zLeast significant difference (p=0.05). Differences between two means exceeding this value are significant.

yValues followed by the same letters within each cultivar are not significantly different at p<0.05.

xCom = Commercial flour for making noodles.

Coefficients of correlation between flour characteristics and texture profiles of cooked yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.

Parameters Flourz Korean Noodle Machiney Japanese Noodle Machine
HD (N) SP (Ratio) CO (Ratio) HD (N) SP (Ratio) CO (Ratio)
Ash n = 11 0.127 -0.373 -0.103 0.055 0.316 0.195
n = 9 0.464 -0.152 0.667* -0.018 0.234 -0.342
n = 4 -0.659 -0.638 -0.471 -0.727 -0.649 -0.806
Damaged Starch n = 11 -0.166 -0.153 -0.189 0.057 -0.358 -0.334
n = 9 0.652 -0.154 0.368 0.158 0.044 -0.522
n = 4 -0.924 -0.979* 0.584 -0.984* -0.970* -0.853
Lightness of flour n = 11 -0.138 -0.009 -0.437 0.030 -0.107 0.323
n = 9 -0.366 -0.027 0.672* -0.595 0.070 -0.035
n = 4 0.721 0.584 0.175 0.568 0.618 0.828
Protein n = 11 0.366 -0.201 0.604* 0.202 0.288 0.426
n = 9 0.887*x -0.680* -0.073 0.658 0.500 0.179
n = 4 -0.509 -0.335 0.068 -0.361 -0.393 -0.674
SDS-sedimentation volume n = 11 0.437 -0.449 0.211 0.423 0.328 0.116
n = 9 0.605 -0.420 0.360 0.161 0.341 -0.124
n = 4 0.103 0.165 0.323 0.049 0.146 -0.147
Mixograph water absorption n = 11 0.608* -0.187 0.623* 0.486 0.001 -0.010
n = 9 0.828** -0.735* -0.232 0.653 0.487 0.378
n = 4 -0.920 -0.946 -0.859 -0.982* -0.945 -0.930
Mixograph mixing time n = 11 0.434 -0.504 0.265 0.368 0.077 -0.078
n = 9 0.113 -0.090 0.355 -0.133 0.446 0.051
n = 4 0.861 0.779 0.491 0.696 0.798 0.802
Amylose n = 11 0.040 -0.115 0.295 -0.149 -0.084 -0.478
n = 9 - - - - - -
n = 4 0.955* 0.977* 0.881 0.997** 0.976* 0.943
Peak viscosity n = 11 -0.454 0.240 0.242 -0.557 0.225 0.054
n = 9 - - - - - -
n = 4 -0.924 -0.932 -0.804 -0.969* -0.935 -0.955
Holding strength n = 11 -0.493 0.206 0.136 -0.641* 0.132 -0.265
n = 9 - - - - - -
n = 4 -0.465 -0.405 -0.176 -0.500 -0.425 -0.668
Final viscosity n = 11 -0.341 0.291 0.117 -0.584 0.114 0.109
n = 9 - - - - - -
n = 4 0.182 0.282 0.506 0.191 0.255 -0.072
Breakdown n = 11 -0.217 0.168 -0.276 -0.089 0.181 0.498
n = 9 - - - - - -
n = 4 -0.950* -0.991** -0.945 -0.992** -0.985* -0.887
Setback n = 11 -0.284 0.381 0.112 -0.459 0.049 0.359
n = 9 - - - - - -
n = 4 0.915 0.975* 0.973* 0.977* 0.964* 0.837

zn=11 indicates 11 Korean wheat cultivars, n=9 indicates three Korean wheat cultivars with different protein content and n=4 indicates four Korean wheats including waxy and low amylose content.

yHD = hardeness, CO = Cohesiveness, SP = springiness.

x*, **, ***, significant at p<0.05, 0.01, and 0.001 level.

Table 1 Flour characteristics of Korean wheat cultivars and wheat flours with different protein and amylose content.

Least significant difference (p=0.05). Differences between two means exceeding this value are significant

Values followed by the same letters within each cultivar are not significantly different at p<0.05.

Com = Commercial flour for making noodles.

Table 2 Starch properties of Korean wheat cultivars and wheat flours with different amylose content.

Least significant difference (p=0.05). Differences between two means exceeding this value are significant.

Com = Commercial flour for making noodles.

Table 3 Characteristics of noodle dough sheet of yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.

Least significant difference (p=0.05). Differences between two means exceeding this value are significant.

Values followed by the same letters within each cultivar are not significantly different at p<0.05.

Com = Commercial flour for making noodles.

Table 4 Coefficients of correlation between flour characteristics and properties of noodle dough sheet of yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.

n=11 indicates 11 Korean wheat cultivars, n=9 indicates three Korean wheat cultivars with different protein content and n=4 indicates four Korean wheats including waxy and low amylose content.

*, **, ***, significant at p<0.05, 0.01, and 0.001 level.

Table 5 Texture properties of cooked yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.

Least significant difference (p=0.05). Differences between two means exceeding this value are significant.

Values followed by the same letters within each cultivar are not significantly different at p<0.05.

Com = Commercial flour for making noodles.

Table 6 Coefficients of correlation between flour characteristics and texture profiles of cooked yellow alkaline noodles prepared from different noodle machine with Korean wheat cultivars and wheat flours with different protein and amylose content.

n=11 indicates 11 Korean wheat cultivars, n=9 indicates three Korean wheat cultivars with different protein content and n=4 indicates four Korean wheats including waxy and low amylose content.

HD = hardeness, CO = Cohesiveness, SP = springiness.

*, **, ***, significant at p<0.05, 0.01, and 0.001 level.

Table 1

Table 2

Table 3

Table 4

Table 5

Table 6

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