White Layer Cake-Making Properties of Korean Wheat Cultivars

국산밀을 이용한 white layer cake의 제조 적성

  • Kim, Sang-Wha (Department of Food and Bioengineering, Kyungwon University) ;
  • Lee, Young-Tack (Department of Food and Bioengineering, Kyungwon University) ;
  • Chang, Hak-Gil (Department of Food and Bioengineering, Kyungwon University) ;
  • Won, Joon-Hyung (Department of Food and Bioengineering, Kyungwon University) ;
  • Nam, Jung-Hyun (Crop Experiment Station, Rural Development Administration)
  • 김상화 (경원대학교 식품생물공학과) ;
  • 이영택 (경원대학교 식품생물공학과) ;
  • 장학길 (경원대학교 식품생물공학과) ;
  • 원준형 (경원대학교 식품생물공학과) ;
  • 남중현 (농촌진흥청 작물시험장)
  • Published : 2002.04.01

Abstract

Eight Korean wheat cultivars were milled and evaluated for the properties of white layer cake-making, compared to a commercial soft wheat flour. Milling yields of the Korean wheat cultivars ranged from 62.5 to 71.8%. The protein and ash contents of flours milled from Korean wheat cultivars ranged from 7.70 to 10.58% and 0.51 to 0.71%, respectively. Woorimil, Alchanmil and Olgeurumil flours, having low protein content, showed very weak mixing characteristics. Even though Eunpamil and Geurumil flours showed longer mixing time and higher peak height, they had week dough stability. Slight differences in pH and specific gravity of cake batter were observed among the Korean wheat flours. Cake volume measured by rapeseed displacement was in the range of $837.5{\sim}952.5\;cc$. Alchanmil flour demonstrated the highest specific volume of 2.40, and the other domestic flours symmetrical and uniform than those with the commercial soft wheat flour. Volume of white layer cakes was negatively affected by flour protein content and somewhat associated with crumb softness. Crumb color of cakes prepared with domestic wheat flours was slightly darker and more yellowish. Hardness of fresh cakes prepared with domestic flours ranged from 307.33 to 416.60 $g_f$.

Keywords

wheat;Korean cultivars;milling;protein;white layer cake

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