Comparison of Quality Analyses of Domestic and Imported Wheat Flour Products Marketed in Korea

시판 중인 우리밀 및 수입밀 밀가루의 품질 및 특성 비교 분석

  • 김상숙 (한국식품연구원 유통연구단) ;
  • 정혜영 (가천대학교 식품영양학과)
  • Received : 2014.02.10
  • Accepted : 2014.04.15
  • Published : 2014.04.30


The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.


Supported by : 농림수산식품기술기획평가원


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