Properties of Wet Noodles Made with Various Sea Salt Concentration by Using Domestic Wheat

Wet noodles were manufactured by varying the concentration of domestic sea salt in domestic Geumgang wheat (DGW) to determine the gelatinization properties and noodle-making characteristics.Measurements of the gelatinization characteristics of DGW according to the concentration of sea salt showed that the pasting temperature and peak viscosity increased as the concentration of sea salt increased.The final viscosity and setback values decreased as the concentration increased.The elongation rate of the wet noodles showed a statistically significant difference at a 2% sea salt concentration.In the noodle-making characteristics, the water absorption rate and volume of cooked noodles decreased as the amount of sea salt added increased, but there was no significant difference in turbidity between 2.0% and 3.5% sea salt.In color, the whiteness (L * value) decreased as the concentration of sea salt increased, but the redness (a * value) and yellowness (b * value) showed no significant change.In the rheological properties, when the sea salt concentration was 2.0%, the hardness, elasticity, gumminess, brittleness, extensibility, and gel strength of the noodles were high, but the elasticity and elongation were similar at 2.0% and 3.5% sea salt.In conclusion, when making noodles from domestic Geumgang wheat using sea salt, the addition of sea salt increases the water retention and storage capacity of the noodles, but using more than 3.5% sea salt lowers the elasticity and extensibility of the noodles.