Flour characteristics and end-use quality of 10 commercial flours produced from Korean wheat (Kcom) were evaluated to utilize information for assessment consumer's satisfaction with Korean wheat compared with commercial flour from imported wheats (com). Two types of Kcom, whole wheat flour and white wheat flour, were found in market. Whole wheat flours showed higher ash and protein content, lower lightness and higher water absorption in mixogram than white wheat flours. Amylose content of Kcom was similar to that of com, but peak viscosity and breakdown of Kcom was lower than those of com. Noodle dough sheet prepared from white flours of Kcom was thinner thickness and higher lightness than those of whole wheat flours. Compared to com, Kcom showed lower lightness of noodle dough sheet. Hardness of cooked noodles of Kcom was similar to com for making noodle flours. In bread baking, Kcom showed lower loaf volume and lightness of crumb and higher firmness of crumb compared to com for baking bread.

• Chul-Soo Park(Dept. Rice and Winter Cereals, RDA) Corresponding Author
• Chon-Sik Kang(Dept. Rice and Winter Cereals, RDA)
• Hyo-Hwan Kim(Dept. Rice and Winter Cereals, RDA)
• Hag-Sin Kim
• Young-keun Cheong(Dept. Rice and Winter Cereals, RDA)
• Ki-Hun Park(Dept. Rice and Winter Cereals, RDA)