EFFECTS OF ADDITION OF WATER AND SODIUM-C HLORIDE ON MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF NOODLE

The effects of water and sodium chloride added to dough on the microst ructure and theological properties of noodle were investigated. Gluten structures in the noodle were changed from fibrous network to spheric al network surrounding starch granules with an increase of added water . The contrary phenomena was observed in the noodles with increasing s odium chloride. The noodles, prepared from dough providing relatively large and stable amplitude of torque during mixing, contained fibrous and continuous gluten structures. The tensile strength of the cooked n oodle changed according to the combination of added water and sodium c hloride. The noodles which contained the fibrous and continuous gluten structure showed high tensile strength. When backwards stepwise multi ple regression analysis was applied to the tensile strength of cooked noodle, a significant correlation (P<0.01) was obtained between added water, sodium chloride and tensile strength.