Flour Characteristics and End-Use Quality of Korean Wheats with 1Dx2.2+1Dy12 Subunits in High Molecular Weight Glutenin
2006
Park, C.S. (Rural Development Administration, Suwon, Republic of Korea) | Baik, B.K. (Washington State University, Pullman, WA, USA) | Kang, M.S. (Rural Development Administration, Suwon, Republic of Korea) | Park, J.C. (Rural Development Administration, Suwon, Republic of Korea) | Park, J.G. (Research Institution of Young Dong Healthy Supplement Co., Ltd., Yanggu, Republic of Korea) | Yu, C.Y. (Kangwon National University, Chunchon, Republic of Korea) | Choung, M.G. (Kangwon National University, Samcheok, Republic of Korea) | Lim, J.D. (Kangwon National University, Samcheok, Republic of Korea), E-mail: ijdae@kangwon.ac.kr
White salted noodles and pan bread were prepared from Korean wheats with 1Dx2.2+1Dy12 subunits in high molecular weight glutenin subunits (HMW-GS) to evaluate the suitability for end-use products through the comparison with US wheats with various classes and commercial wheat flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed higher SDS sedimentation volume than US wheat flours with similar protein content. Compared to wheat flours with similar protein content and SDS sedimentation volume, water absorption percent of Korean wheat flours using a mixograph was higher than that of US wheat flours, but similar to commercial wheat flours.
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