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Flour Characteristics of Korean Wheat Cultivars KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/319667
Flour characteristics of 26 Korean wheat cultivars(KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW(soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS(dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Particle size of flour positively correlated with ash, damaged starch, and lightness value(L*) of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie(Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. SDS sedimentation volume based on a constant flour weight(SDSS) of KWC was lower than those of DNS and Com3. Mixing time and maximum dough height(Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW(Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWC flours showed higher amylose content and lower peak viscosity than those of AH(Australian hard), ASW, commercial flour for making white salted noodles(Com1), commercial flour for making yellow alkaline noodles(Com2) and Com3.
