Physicochemical Studies on the Hard and Soft Wheats Flours

경질(硬質) 및 연질(軟質) 밀가루의 이화학적(理化學的) 성질(性質) 연구(硏究)

  • Kim, Sung-Kih (Processing and Utilization Laboratory, Wheat and Barley Research Institute, ORD)
  • 김성기 (농촌진흥청 맥류연구소 가공이용연구실)
  • Published : 1979.03.30


The physicochemical properties of wheat flours were investigated for hard wheat (Bara and Kameriya varieties), semi-hard wheat (Snisen variety) and soft wheat (Ume variety). There were no sigificant differences in the proximate chemical compositions of the tested wheat fluors; however, the protein contents of them were 12.18 to 8.40 % for the hard wheat flours and 6.81 % for soft wheat flour, and gluten contents were 11.77 to 8.38 % for the hard type flours and 5.53 % for soft flour. The soft wheat flour had higher whiteness, whereas the hard wheat flours showed higher starch damage values and higher flour-water absorption than the soft wheat flour. In farinograph data, the hard wheat flours had better development time, stability and valorimeter value of doughs. There were significant differences in the extensigraph data among the tested flours, i,e, resistance to extention and the area with planimeter of doughs increased with the time and their extensibility decreased. The Bara and Kameriya wheat flours had lower maximum visicosity of amylograph than Suisen and Ume wheat flours.