논문 상세보기
pp.219-224
본 연구에서는 농촌진흥청에서 생산 관리를 통하여 새롭게 만들어낸 국내산 밀 최고급 밀 브랜드인 "참들락" 밀가루의 원맥, 밀가루 및 가공제품 특성을 비교하였다. 참들락 밀가루 생산을 위한 원맥 생산은 광주광역시 82개 농가에서 생산된 원맥을 선별하여 이용하였다. 참들락 원맥은 다목적용 밀가루에 가장 많이 이용되는 미국산 수입 원맥인 HRWW와 원맥과 밀가루 특성을 비교한 결과 단백질 함량이 약간 높았지만 회분이나 색깔등 대부분의 특성은 비슷하였다
"Charmdlerak" a new high-quality Korean wheat, was produced with production management from the Rural Development Administration (RDA). We evaluated the characteristics of grain, flour, and end-use quality of "Charmdlerak" wheat to assess consumer satisfaction with this new variety of wheat. Eighty-two farmers (450MT/100 ha) in Gwangju metropolitan city produced Keumkangmil wheat and 23 farmers (30 ha) produced "Charmdlerak" wheat "Charmdlerak" wheat had 1.55% ash content and 11.0-13.0% protein content "Charmdlerak" flour was milled by a commercial machine in Samyang Milmax. The protein content of "Charmdlerak" was slightly higher than that of flour from Hard Red Winter Wheat (HRWW), the most popular multipurpose flour in Korea. The ash content and color of "Charmdlerak" wheat were similar to those of HRWW. End-use quality testing of cooked noodles and bread indicated that "Charmdlerak" flour resulted in softer noodles and similar bread loaf volume compared with products made from Keumkangmil wheat.
