부산대학교 도서관

Purpose: This study investigated the quality characteristics and the noodle-making performance of whole wheat flour milled with purpled-colored wheat ‘Ariheuk’. Methods: Purple-colored whole wheat flour samples were obtained using an ultra-centrifugal mill using two sieve sizes (0.5 and 1.0 mm) and two rotor speeds (6000 and 14000 rpm). A commercial purple-colored whole wheat flour was used as a control. Various quality parameters, including solvent retention capacity (SRC), pasting properties, SDS-sedimentation volume, and dough mixing patterns, were analyzed. In addition, the noodle-making performance of whole wheat flour was evaluated. Results: Flour milled with the ultra-centrifugal mill had larger particle sizes than the control. Furthermore, milling conditions significantly impacted quality characteristics, such as damaged starch content, SRC, SDS-sedimentation volume, and dough properties. The ultra-centrifugal milled flour outperformed the control for noodle-making, as evidenced by cooking water turbidity and noodle texture, which highlighted the influences of particle size and damaged starch. Conclusion: Ultra-centrifugal milling effectively produced high-quality whole wheat noodles from ‘Ariheuk’. Careful control of particle size and damaged starch content through milling conditions is essential for superior noodle quality.