Flour Characteristics and End-Use Quality of Korean Wheat Cultivars Ⅰ. Flour Characteristics
2010
Kang, C.S., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Park, C.S., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Park, J.C., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kim, H.S., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Cheong, Y.K., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kim, K.H., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kim, K.J., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Park, K.H., Rural Development Administration, Suwon, Republic of Korea | Kim, J.G., National Institute of Crop Science, RDA, Suwon, Republic of Korea
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. Ash and damaged starch content of KWC was similar to that of imported wheat and commercial flour (Com), but lightness value (L*) were lower than those of Com. Particle size of flour positively correlated with ash, damaged starch, and lightness value (L*) of flour. L (*) value of flour negatively correlated with ash, damaged starch, and particle size 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. HRW (hard red winter) and commercial flour for baking bread (Com3) was similar to Hanbaek, Joeun, Jopoom, Keumkang, and Sukang. SDS sedimentation volume based on a constant flour weight (SDSS) of KWC was lower than those of DNS and Com3. Mixograph water absorption of KWC similar to imported wheat and Com. 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. KWV 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.
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