한국식품영양학회지 Vol. 31 No. 1 (p.17-23)

제빵용 우리밀과 수입밀 원맥의 이화학, 미생물, 항산화 특성 비교

Comparison of Physicochemical, Microbial and Antioxidant Properties in Domestic and Imported Wheat Kernels for Bread Making
키워드 :
wheat kernel,domestic,imported,quality characteristics

목차

Abstract
서 론
재료 및 방법
  1. 재료
  2. 일반성분, 색도, 백도, 품위분석, 이미지 분석
  3. 미생물 분석
  4. 총 폴리페놀 및 플라보노이드 분석
  5. 통계분석
결과 및 고찰
  1. 수분, 회분, 단백질 함량 및 백도와 색도
  2. 원맥의 품위 및 정선 특성
  3. 원맥의 이미지 분석
  4. 미생물 분석
  5. 항산화력 분석
요약 및 결론
감사의 글
References

초록

The objective of this study was to compare physicochemical, microbial, and antioxidant properties of domestic and imported wheat kernels for bread making. Two domestic (JK1, 2) and three imported (ND, DNS, and CWRS) kernels were compared. Domestic kernels had higher moisture contents, and lower ash and protein contents (p<0.05). In grain characteristics, JK1 had 13.62% of damaged kernels, which was the highest among the samples (p<0.05). JK2 was similar to imported kernels in the ratio of sound kernels, foreign materials, and damaged kernels. Kernel size of JK1, 2 was larger than the imported kernels; therefore, kernels area and perimeter were higher by the image analyzer. Domestic kernels hid lower total aerobic counts the imported kernels (p<0.05). Domestic kernels and DNS had no yeast, while NS and CWRS had yeast in kernels. DNS (3.08 mg gallic acid equivalent (GAE)/g) had the highest total polyphenol content (TPC), followed by JK1 (2.81 mg GAE/g). JK2 had the lowest amount of TPC as 2.26 mg GAE/g. Total flavonoid content (TFC) was the highest in DNS as 0.44 mg catechin equivalent (CE)/g and JK2 was the lowest as 0.12 mg CE/g. Domestic wheat kernels had lower protein content and lightness than the imported wheat kernels so that flour from domestic wheat kernels may have lower quality for baking.