Relationship between Mixograph Properties and Bread Quality of Korean Wheat Cultivars and Breeding Lines

한국산(韓國産) 밀의 Mixograph특성(特性)과 제(製)빵적성(適性)과의 관계(關係)

  • Kim, Chang-Sik (Department of Food Technology, Dongguk University) ;
  • Chang, Hak-Gil (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Hah, Duk-Mo (Department of Food Technology, Dongguk University) ;
  • Yoon, Joo-Ok (Department of Food Technology, Dongguk University) ;
  • Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
  • 김창식 (동국대학교 식품공학과) ;
  • 장학길 (농촌진흥청 맥류연구소) ;
  • 하덕모 (동국대학교 식품공학과) ;
  • 윤주억 (동국대학교 식품공학과) ;
  • 신효선 (동국대학교 식품공학과)
  • Published : 1984.06.30

Abstract

Quality of flours of 166 different wheat varieties and breeding lines from the 1980-1982 year crop was evaluated with Mixograph. Protein content had a correlation coefficient of 0.68 with sedimentation value and of 0.67 with bread volume. Sedimentation value showed highly significant correlation (r = 0.74) with bread volume. Positive significant correlations were found between protein content and sedimentation value vs. Mixography water-absorption, however the protein content and sedimentation value were not consistently related with mixing time or height to peak. Mixograph curve of the flour in a cultivar showed the specific pattern regardless the environmental conditions.

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