Comparison of End-product Potentialities of Korean and American Wheats

한국산과 미국산 소맥의 가공적성 비교

  • Chang, Hak-Gil (Department of Food Science and Nutrition, Kyungwon University) ;
  • Ryu, In-Soo (Department of Tropical Agriculture, Dankook University)
  • 장학길 (경원대학교 식품영양학과) ;
  • 유인수 (단국대학교 열대농학과)
  • Published : 1989.08.01

Abstract

This study was conducted to investigate the differneces in milling, physicochemical, rheological and end-product properties between Korean and American wheat cultivars. Also, rheological and bread baking properties of Korean wheat flour in blends with U.S. standard flour were investigated. The milling yield of Korean wheat rated 71.1% similar to 71.6% of U.S. wheat. The average AWRC 61.8% of the three Korean wheats ranked higher than the conventional value of 60% for classifying hard and soft wheat. The cookies made from Korean wheat flour showed comparatively good spread with diameter of 8.5-8.9 cm, and marked recommendable top grain score. The volume ranges 975-1175 cc of sponge cake made from all cultivars tested were lower about 4-26% than that of standard cake flour. especially, Wonkwang was selected as one which has special characteristics good for cookie and sponge cake. The volumes of breads from Korean wheat 리ours ranged 924-1020 cc, and Yongkwang of 1020cc marked the most appropriate characteristics for bread-making among the tested wheats. The proper blending ratio of Korean wheat flour to U.S. bread standard flour was revealed 30% in bread-making.

Keywords

wheat flour;end-products of wheat;hard and soft wheat