Bread Baking Characteristics of Korean Wheat Varieties seen from their Amino Acid Composition

아미노산 조성(組成)으로 본 국산소맥(國産小麥)의 제(製)빵특성(特性)

  • 류인수 (농촌진흥청 농업기술연구소) ;
  • 오남환 (농촌진흥청 농업기술연구소)
  • Published : 1980.09.30

Abstract

Protein content and amino acid composition of three prospective Korean wheat varieties (Youngkwang, Wonkwang and Chokwang) were studied from the viewpoint of baking performance. 1. Protein contents of Korean varieties were Less than 10% which were relatively lower than the U. S. baking standard. These levels were considered insuffcient for best baking performance. 2. Compared to U. S. baking standard, Korean wheat varieties showed slightly lower level of glutamic acid, which is considered to play an important role in baking performance of flour. Approximately 25% decrease in glutamic acid content was observed in Korean varieties when the absolute amount of glutamic acid per unit sample size was compared. 3. Korean wheat varieties showed similar levels of proline and cystine, slightly higher levels of lysine, ammonia and aspartic acid; and slightly lower level of essential amino acids compared to the U. S. baking standard. 4. Protein content and amino acid composition of Korean wheat varieties were considered to be intermediate of U. S. baking and cookie standards. From this viewpoint, Youngkwang showed the greatest potential for best baking performance among Korean varieties.

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