Quality Characteristics of Domestic Strong Wheat Flour
2017
Kwak, H.S., Korea Food Research Institute, Wanju, Republic of Korea | Kim, M.J., Korea Food Research Institute, Wanju, Republic of Korea | Kim, O.W., Korea Food Research Institute, Wanju, Republic of Korea | Kim, S.S., Korea Food Research Institute, Wanju, Republic of Korea
The objective of this study was to investigate the physicochemical properties of domestic strong wheat flour (DSWF). Three commercial DSWFs (D1, D2, and D3) were compared with imported strong wheat flour (ISWF). DSWFs had higher moisture content, crude protein content, lightness, and whiteness than ISWF. DSWFs showed lower solvent retention capacity and water absorption index than ISWF. DSWFs also showed significantly higher water solubility index than ISWF (P less than 0.05). Setback values by rapid visco analysis were significantly higher in D1 and D2 than in ISWF and D3, which means ISWF and D3 were better in retarding retrogradation. Differential scanning calorimetry results showed that ISWF required 6.2 J/g of energy for phase transition, whereas DSWFs needed 6.67~7.13 J/g. The farinograph results showed that ISWF had higher water absorption, longer dough stability time, and significantly higher softening of dough at 20 min than DSWF (P less than 0.05). Dough resistance and extensibility were higher in ISWF than in DSWFs.
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