Physicochemical Characteristics and Sugar-snap Cookie Potentialities of Korean Wheats

한국산 밀의 이화학적 특성과 sugar-snap cookie의 제조적성

  • Chang, Hak-Gil (Department of Food and Bioengineering, Kyungwon University) ;
  • Kim, Jeong-Yeon (Department of Food and Bioengineering, Kyungwon University)
  • 장학길 (경원대학교 생명공학부) ;
  • 김정연 (경원대학교 생명공학부)
  • Published : 2004.10.31

Abstract

Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.

Keywords

cookie;sugar-snap cookie;Korean wheat;weak flour

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