Mixolab is suitable to evaluate mixograph and farinograph for testing dough rheology and amylopgraph for properties of starch pasting with a view to analyze protein and starch quality at the same time. Mixolab analysis revealed that water absorption and dough development time of Korean wheat cultivars were similar to it of soft wheats and flour while dough stability and protein weakening of Korean wheat cultivars were similar to it of hard wheat and strong flour. Also, starch properties of Korean wheat cultivars showed similar properties of hard wheats. There was a significantly positive correlation between mixolab and mixograph in the water absorption of dough, whereas no correlation was observed between them in dough development time and stability. Furthermore, maximum viscosity of starch and breakdown in amylopgraph were correlated to stabilities of pasting and cooking and setback in mixolab. Resultantly, in mixolab, properties of dough and protein highly and positively correlated to loaf volume, hardness of noodles, and size of cookies i.e. diameter. Moreover, positive correlation was identified between viscoelasticity of noodles and properties of protein, pasting, and setback in mixolab.

• 김지은(전북대학교 농업생명과학대학 작물생명과학과) | Ji-Eun Kim (Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju 54896, Korea)
• 조성우(전북대학교 농업생명과학대학 작물생명과학과) | Seong-Woo Cho (Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju 54896, Korea)
• 김학신(국립식량과학원) | Hak Sin Kim (National Institute of Crop Science, RDA, Wanju, 55365, Korea)
• 강천식(국립식량과학원) | Chon-Sik Kang (National Institute of Crop Science, RDA, Wanju, 55365, Korea)
• 최용석(사조 동아원㈜ 중앙연구소) | Yong-Suk Choi (R&D Center, Sajo DongaOne Co., Ltd, Dangjin, 31703, Korea)
• 최용현(사조 동아원㈜ 중앙연구소) | Yong-Hyun Choi (R&D Center, Sajo DongaOne Co., Ltd, Dangjin, 31703, Korea)
• 박철수(전북대학교 농업생명과학대학 작물생명과학과) | Chul Soo Park (Department of Crop Science and Biotechnology, Chonbuk National University, Jeonju 54896, Korea) Corresponding author