발간년도 : [2024]
| 논문정보 |
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| 논문명(한글) |
[Vol.19, No.2] Quality Characteristics of Gluten-Free Rice Naengmyeon Maximized Rice Content |
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| 논문투고자 |
In-Chul Kim |
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| 논문내용 |
Naengmyeon is one of Korea's own foods. The main ingredients of naengmyeon are flour and buckwheat flour. Meanwhile, the domestic rice-related trend is suggesting a solution that rice farming should be reduced due to the remaining rice. This is an important issue related to food security. Therefore, it is important to continuously produce rice by promoting the consumption of surplus rice in Korea. To this end, rice can be consumed only when delicious rice-related processed foods that customers can prefer are developed. If rice is added to the maximum amount of naengmyeon and a texture and taste similar to that of naengmyeon using flour, it can contribute to promoting rice consumption. Flour has gluten protein and plays an important function of imparting viscoelasticity to the dough for making noodles. However, gluten is known as a causative agent of celiac disease. Therefore, it is intended to develop gluten-free naengmyeon using gluten-free rice. For the dough for making noodles, the amount of rice input was maximized, and a special noodle quality improvement agent was used, room temperature distribution rice naengmyeon in the form of a boiled noodle was developed, and quality characteristics were studied. Based on the exclusion of purified water, rice flour was 95.59%, noodle quality improvement agent was 2.83% added, kneading time was 7.0 minutes, and aging at room temperature for 2 days, and the texture was similar to that of general buckwheat cold noodles, whose main material was flour. |
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