본 실험은 밀가루에 FPC를 첨가한 복합분(複合粉)을 사용(使用)하여 제면적성(製麵適性) 및 제품특성(製品特性)에 대하여 검토한 바, 그 결과(結果)를 요약(要約)하면 다음과 같다. 1. Farinograph에 의한 각(各) 복합분(複合粉)의 수분(水分) 흡수율(吸收率) 및 반죽형성시간(時間)은 FPC의 첨가량이 증가할수록 증가하였다. 2. Amylograph에 의한 최고점도(最高粘度)는 FPC를 첨가할수록 감소하였다. 3. 3% 및 5%의 FPC를 첨가한 면(麵)에 있어서 texture특성(特性)인 hardness, cohesiveness 및 gumminess등은 밀가루만의 면(麵)에 비해 서로 차이점이 거의 없었다. 4. 삶은 면(麵)의 중량(重量)과 부피는 3% 및 5% 첨가시 밀가루면(麵)과 유사하였으나, FPC의 첨가량이 증가할수록 중량(重量)과 부피는 감소하였고, 국물의 탁도(濁度)는 증가하였다. 5. 각(各) 면(麵)의 관능검사(官能檢査) 결과(結果) 3% 첨가시 가장 양호하였으며, 5% 및 7% 첨가시 밀가루만으로 제조한 면과 같은 결과를 보였다.
Properties of noodle prepared with FPC and wheat flour were investigated, and the results were summarized as follows: 1. Farinogram showed that the water absorption ratio and dough development time increased as the mixing level of FPC to wheat flour increased. 2. Amylogram showed that the maximum viscosity of the composite flour decreased as the content of FPC increased. 3. In the textural parameters, such as hardness, cohesiveness and gumminess of noodles, there were no marked differences between wheat flour and cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour. 4. Regarding weight and volume of the cooked noodles, those of cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour were similar to wheat flour alone. As the content of FPC in noodle increased, however, those of cooked noodles slightly decreased, and soup turbidity increased. 5. Results of sensory evaluations showed that the noodle from the composite flour of 3% FPC-97 wheat flour appeared to be the most acceptable, and the noodles from the composite flour of 5% or 7% FPC-95% or 93% wheat flour were judged as acceptable as the wheat flour alone.
