표제지
목차
국문 요약 14
I. 서론 15
II. 재료 및 방법 17
1. 재료 17
2. 면의 제조 17
(1) 반죽배합률 17
(2) 반죽 제조 및 면 제조 18
3. 반죽 특성 19
(1) Amylograph 19
(2) Mixograph 19
4. Texture profile analysis 20
5. 관능평가 22
6. 통계처리 23
III. 결과 및 고찰 25
1. 반죽 특성 25
(1) Amylogram 25
(2) Mixogram 26
2. 관능평가 31
3. 시료 채취 방식의 효과 33
(1) 재현성 33
(2) 정확성 43
4. 변형 방식의 효과 52
(1) 재현성 52
(2) 정확성 53
5. 시료 변형계의 모델링 55
IV. 결론 61
V. 참고문헌 62
Abstract 66
감사의 글 68
〈Appendix〉 69
Table 1. Condition of Texture analyzer 22
Table 2. Amylogram properties 26
Table 3. Sensory characteristics of different conditions for cooked noodle with 0, 10, 20, 30, 40% of starch contents 32
Table 4. Eigenvalues of the correlation matrix for Principal components(Pc1, Pc2) from TPA variables in compression test with different conditions for cooked noodle with 0, 10, 20, 30, 40% of starch contents 40
Table 5. F-value of the TPA variable with 0, 10, 20, 30, 40% of starch contents 41
Table 6. Canonical correlation analysis of noodles from TPA variables in compression test with different conditions for cooked noodle with 0, 10, 20, 30, 40% of starch contents 51
Table 7. Dimensionless modulus 58
Fig. 1. Flow Diagram for noodle making processing 18
Fig. 2. Mixogram of flour without added starch 28
Fig. 3. Mixogram of flour with 10% starch content 28
Fig. 4. Mixogram of flour with 20% starch content 29
Fig. 5. Mixograph of flour with 30% starch content 29
Fig. 6. Mixograph of flour with 40% starch content 30
Fig. 7. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 80% strain 34
Fig. 8. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 60% strain 34
Fig. 9. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 40% strain 35
Fig. 10. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 80% strain 35
Fig. 11. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 60% strain 36
Fig. 12. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 40% strain 36
Fig. 13. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 0.2mm clearance 37
Fig. 14. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 0.6㎜ clearance 37
Fig. 15. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 1.0㎜ clearance 38
Fig. 16. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 0.2㎜ clearance 38
Fig. 17. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 0.6㎜ clearance 39
Fig. 18. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 1.0㎜ clearance 39
Fig. 19. Correlation coefficient between springiness of cooked noodles and starch contents according to clearance in compression, as measured with 1.2㎝ sample and 0.28 g sample, respectively 44
Fig. 20. Correlation coefficient between cohesiveness of cooked noodles and starch contents according to clearance in compression, as measured with 1.2㎝ sample and 0.28 g sample, respectively 44
Fig. 21. Correlation coefficient between chewiness of cooked noodles and starch contents according to clearance in compression, as measured with 1.2㎝ sample and 0.28 g sample, respectively 45
Fig. 22. Correlation coefficient between gumminess of cooked noodles and starch contents according to clearance in compression, as measured with 1.2㎝ sample and 0.28 g sample, respectively 45
Fig. 23. Correlation coefficient between hardness of cooked noodles and starch contents according to clearance in compression, as measured with 1.2㎝ sample and 0.28 g sample, respectively 46
Fig. 24. Correlation coefficient between springiness of cooked noodles and starch contents according to strain in compression, as measured with 1.2㎝ sample and 0.28 g sample, respectively 46
Fig. 25. Correlation coefficient between cohesiveness of cooked noodles and starch contents according to strain in compression, as measured with 1.2㎝ sample and 0.28 g sample, respectively 47
Fig. 26. Correlation coefficient between chewiness of cooked noodles and starch contents according to strain in compression, as measured with 1.2㎝ sample and 0.28 g sample, respectively 47
Fig. 27. Correlation coefficient between gumminess of cooked noodles and starch contents according to strain in compression, as measured with 1.2㎝ sample and 0.28 g sample, respectively 48
Fig. 28. Correlation coefficient between hardness of cooked noodles and starch contents according to strain in compression, as measured with 1.2㎝ sample and0.28 g sample, respectively 48
Fig. 29. True strain vs. apparent strain 59
Fig. 30. Dimensionless area vs. apparent strain 59
Fig. 31. Dimensionless modulus vs. apparent strain at dH/H=0.1 and dM/M=0.1 60
Fig. 32. Dimensionless modulus vs. apparent strain at dH/H=0.5 and dM/M=0.1 60
Fig. 33. Dimensionless modulus vs. apparent strain at dH/H=0.1 and dM/M=0.5 60
Fig. 34. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 70% strain 69
Fig. 35. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 50% strain 69
Fig. 36. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 70% strain 70
Fig. 37. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 50% strain 70
Fig. 38. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 0.4㎜ clearance 71
Fig. 39. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 0.28 g sample and 0.8㎜ clearance 71
Fig. 40. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 0.4㎜ clearance 72
Fig. 41. Principal components (PC1, PC2) of TPA variables for cooked noodles with different starch contents, as measured under test condition with 1.2㎝ sample and 0.8㎜ clearance 72