The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 밀가루 및 카무트 전립분의 이화학적 특성 분석
    3. 카무트 전립분을 대체한 아메리칸 와플의 제조
    4. 카무트 전립분을 대체한 배터(batter)의 품질 특성 분석
    5. 카무트 전립분을 대체한 아메리칸 와플의 품질 특성 분석
    6. 통계처리
결과 및 고찰
    1. 밀가루 및 카무트 전립분의 이화학적 특성
    2. 카무트 전립분을 대체한 배터의 품질 특성
    3. 카무트 전립분을 대체한 아메리칸 와플의 품질 특성
요약 및 결론
References

• 김문용(SPC삼립연구소) | Mun-Yong Kim (R&D Institute, SPCSamlip)
• 김지현(순천대학교 식품영양학과) | Ji-Hyun Kim (Dept. of Food and Nutrition, Sunchon National University)
• 전순실(순천대학교 식품영양학과, 순천대학교 전남실버복지연구센터) | Soon-Sil Chun (Dept. of Food and Nutrition, Sunchon National University, The Jeonnam Welfare Research Center for Elderly, Sunchon National University) Corresponding author