This study investigated the quality characteristics and optimal conditions of noodles produced by adding Baromi 2 Garu floury rice to wheat flour. The lightness of samples with floury rice increased, while the lightness (L*), redness (a*), and yellowness (b*) decreased after cooking compared to before cooking. The weight, volume, and moisture absorption rate of cooked noodles decreased compared to wheat, but turbidity increased as the amount of rice flour increased. In addition, compared to the control with 20% rice flour, GR-20 (flour replacement by 20% Garu floury rice) with floury rice had lower turbidity, showing less cooking loss. The hardness, gumminess, and chewiness of noodles with floury rice decreased as the floury rice content increased, while springiness, cohesiveness, and adhesiveness increased. The elongation force and distance decreased as the amount of floury rice increased. Therefore, the optimal amount of floury rice to replace wheat flour would be 20%. Adding excessive amounts of floury rice to processed foods requires additional processes, such as adding food additives or changing the processing method to control physical properties.

서 론
재료 및 방법
    실험 재료
    국수의 제조
    국수의 색도와 외관 측정
    국수의 조직감 측정
    조리 국수의 신장성 측정
    국수의 조리특성 측정
    조리국수의 용출량
    통계분석
결과 및 고찰
    국수의 색도 및 외관
    면의 조직감
    국수의 신장성
    국수의 용출량과 조리특성
요 약
감사의 글

• 정경아(원광대학교 식품생명공학과) | Gyeong A Jeong (Department of Food Science and Biotechnology, Wonkwang University)
• 박혜영(농촌진흥청 국립식량과학원 수확후이용과) | Hye-Young Park (Crop Post-harvest Technology Research Division, National Institute of Crop Science, Rural Development Administration)
• 곽지은(농촌진흥청 국립식량과학원 수확후이용과) | Jieun Kwak (Crop Post-harvest Technology Research Division, National Institute of Crop Science, Rural Development Administration)
• 이창주(원광대학교 식품생명공학과) | Chang Joo Lee (Department of Food Science and Biotechnology, Wonkwang University) Corresponding author