KOREAN J. FOOD SCI, TECHNOL. Vol, 32, No. 4, pp. 799~805(2000) SONS} SOLS 27 1ST Peat] AZ 2 BI 71a « oleh + uae Sq Ce ASE} @ Alea pale} Preparation and Quality Characteristics of Korean Wheat Noodles Made of Brown Glutinous Rice Flour With and Without Aroma Hae-lin Kee, Su-Tae Lee and Yang-Kyun Park Department of Food Engineering and Food Industrial Technology Research Center, ‘Mokpo National University Abstract, In order to manufacture the high-quality products as well as to promote their consumption, dry noodles were prepared with Korean wheat flour and brown glutinous rice flour with and without aroma and quality characteristics of dry noodles were investigated. The average particle size distributions of aromatic brown glutinous rice flour and brown glutinous rice flour ranged from 12.38 to 15.59 um, which was different from that of control. As a result of farinograph study, water absorption of dough increased and decreased with rice flour with and without aroma, respectively. Stability, developing 1 decreasing tendency. When compared with the control, aromatic brown slutinous rice samples produced noodles with a greater degree of lightness and a less intensity of yellowing. Replacement of up to 20% of Korean wheat flour by aromatic brown glutinous rice flour and brown glutinous rice flour in noodle had similar cooked properties such as weight gain, volume and water absorption as compared with the control. From the result of sensory evaluation, composite flours(addition up to 30% aromatic brown glutinous rice flour and up to 20% brown glutinous rice flour) and control were rated with @ relatively high quality score for appearance, taste and overall eating quality. Key words : Korean wheat, noodle, aromatic rice, brown glutinous rice A 2 pyroline®] SAM RcHe Buse we] Gest AES FOIUELE WIR oblob, ote] zis} beet vel 212) 22 ol Bsa ge”, ole 7} EWA ee Melo wah IS} Alla = Ba0 4 esl Ve, WY, Ma Sel Wel & $l} a ARSE sah AviaHEe] AA she Pace. 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