Studies on the Physicochemical Characteristics and End-Product Potentialities of Korean Wheat Varieties - I. Milling Characteristics of Korean Wheat Cultivars and Breeding Lines -

한국산소맥(韓國産小麥) 및 소맥분(小麥粉)의 이화학적(理化學的) 특성(特性)과 제품적성(製品適性)에 관(關)한 연구(硏究) - 제(第) 1 보(報) : 한국산(韓國産) 소맥(小麥)의 제분특성(製粉特性) -

  • Chang, Hak-Gil (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Chung, Kyu-Yong (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Kim, Chang-Sik (Dept. of Food Technlogy, College Engineering, Dong-Guk University)
  • 장학길 (농촌진흥청 맥류연구소) ;
  • 정규용 (농촌진흥청 맥류연구소) ;
  • 김창식 (동국대학교 식품공학과)
  • Published : 1982.12.30


These studies were conducted to evaluate the milling characteristics of Korean wheat cultivars and breeding lines harvested in 1980 and 1981. The straight-grade flour yield (by Buhler experimental mill) for all tested wheats was in a range of 56 to 73% with a mean value of 65% and the flour ash content averaged 0.44%. Mean milling score for all tested wheats was about 78. Average ash values of wheats harvested in 1980 and 1981 were 665.3 and 683.5, respectively, and flour protein content averaged 10.55% and 10.25%, respectively. There were significant positive correlations between flour yield vs. milling score, ash content vs. ash value and protein content vs. ash value, while there were negative correlation between flour ash vs. milling score, protein content vs. milling score and milling score vs. ash value.