Physicochemical Properties and the Product Potentiality of Soft Wheats

연질밀의 품종별 이화학적 특성 및 제품의 제조적성

  • Lim, Eun-Young (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Chang, Hak-Gil (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University)
  • 임은영 (경원대학교 식품생물공학과) ;
  • 장학길 (경원대학교 식품생물공학과) ;
  • 박영서 (경원대학교 식품생물공학과)
  • Published : 2007.08.31

Abstract

The physicochemical properties and mixograph characteristics of soft white winter (SWW) and club wheat, as well as their product potentiality, were investigated. There were no significant differences between the SWW wheat and club wheat regarding their Single Kernel Characterization System (SKCS) properties. The straight-grade flour yield, break flour yield, ash content, and milling score of the SWW wheat were similar to those of the club wheat, and the straight-grade flour yield had a significant positive correlation to the break flour yield (r = 0.805**). The Rapid Visco-Analyzer (RVA) peak viscosity and swelling volume of the SWW wheat flour were very similar to those of the club wheat flour, and there was a significant positive correlation between the RVA peak viscosity and the swelling volume (r = 0.662**). The average mixograph absorption of the SWW wheat was higher than that of the club wheat. The club wheat resulted in a higher cookie diameter than the SWW wheat, but the difference was not significant. The sponge cake volume using the SWW wheat flour was higher than that with the club wheat flour. In addition, there was a significant correlation between the cookie diameter and the sponge cake volume (r = 0.745**).

Keywords

soft white wheat;club wheat;cookie;sponge cake

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