Relation of Physicochemical Properties and Cookie Baking Potentialities of Korean Wheat Flours

한국산 밀가루의 이화학적(理化學的) 특성(特性)과 쿠키 제조적성(製造適性)

  • Chang, Hak-Gil (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Shin, Hyo-Sun (Department of Food Technology, Dongguk University) ;
  • Kim, Sang-Soon (Department of Food and Nutrition, Sook Myung Woman's University)
  • 장학길 (농촌진흥천 맥류연구소) ;
  • 신효선 (동국대학교 식품공학과) ;
  • 김상순 (숙명여자대학교 식품영양학과)
  • Published : 1984.06.30


Fifiy-five wheat samples were studied to obtain the basic information on the varietal differences of physicochemical characteristics and cookie baking potentiality in wheat breeding lines. Alkaline water retention capacity (AWRC) value had a correlation coefficient of $0.51^{**}$ with sedimentation value, of $0.45^{**}$ with protein content, and of $0.47^{**}$, with Pelshenke value. The highly significant correlation coefficient was obtained for cookie diameter vs. AWRC value $(-0.98^{**})$ and cooki diameter vs. protein content $(-0.46^{**})$. Farinograph absorption is highly correlated with AWRC value $(r=0.77^{**})$ and with cookie diameter $(r=-0.73^{**})$. Farinograph band width had a correlation coefficient of $-0.49^{**}$ with AWRC value, and of $0.44^{**}$ with cookie diameter.