Quality changes of fresh noodles prepared from wheat cultivated with N-fertilization treatments, followed by γ-irradiation were investigated. The protein content of the KPS60 was the highest of all treated samples, and protein contents of wheat cultivated with N-fertilizer was increased. γ-Irradiation did not affect the protein contents of the samples. However, the water holding capacity and resistant starch contents was increased by irradiation. The dry gluten and wet gluten contents of samples were further increased by γ-irradiation. The pasting properties were influenced by γ-irradiation but not N-fertilization. The hardness of noodles made with irradiated wheat flour was decreased, but the degree of decrease was small compared with that of viscosity. The gumminess and chewiness of noodles made with irradiated flour having higher protein content and WG showed also higher score. Thus, treatment of wheat flour with N-fertilization and γ-irradiation may improve the quality of Korean-style noodles during storage.
Keywords: Korean wheat cultivar; N-fertilization; fresh noodle quality; wheat protein; γ-irradiation.