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

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Abstract

This study has investigated the characteristics of dry noodles made with Korean domestic wheat flours using enzyme treatment for reducing water absorption to improve noodle-making performance. The water solvent retention capacity (SRC) values of flour treated with α-amylase and xylanase significantly decreased with increasing enzyme concentrations up to 0.025% (flour weight basis), which confirmed the enzyme effect on reducing the water absorption capacity of damaged starches and arabinoxylans. Enzyme-treated cooked noodles showed changes in textural characteristics, depended on the enzyme type, water amount, and drying method. Applying α-amylase for reducing the water absorption capacity of flour could mitigate the issue of inferior dry-noodle-making performance. Sensory evaluation showed improved preference attributes of cooked noodles with α-amylase treatment. In conclusion, the α-amylase application could improve the quality of dry-noodle made of Korean domestic wheat flour by diminishing the undesirable effect of damaged starch in flour related to noodle quality.

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Acknowledgements

This research was supported by the Cooperative Research Program for Agriculture Science and Technology Department (Project No. PJ012579) funded by the Rural Development Administration, Korea.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, Pusan National University, Busandaehak-ro, 63beon-gil2, Busan, 46241, South Korea

    Yujin Moon & Meera Kweon

  2. Kimchi Research Institute, Pusan National University, 46241, Busan, South Korea

    Meera Kweon

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  1. Yujin Moon
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  2. Meera Kweon
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Correspondence to Meera Kweon.

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Moon, Y., Kweon, M. Potential application of enzymes to improve quality of dry noodles by reducing water absorption of inferior-quality flour. Food Sci Biotechnol 30, 921–930 (2021). https://doi.org/10.1007/s10068-021-00936-6

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  • DOI: https://doi.org/10.1007/s10068-021-00936-6

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