Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Quality Score Index as a Criterion for Wheat Quality

품질평점지수(品質評點指數)에 의한 소맥품질(小麥品質)의 평가방법(評價方法)

  • Ryu, In-Soo (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Shin, Hyun-Kuk (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Bae, Sung-Ho (Wheat and Barley Research Institute, Office of Rural Development)
  • 유인수 (농촌진흥청 맥류연구소) ;
  • 신현국 (농촌진흥청 맥류연구소) ;
  • 배성호 (농촌진흥청 맥류연구소)
  • Published : 1978.09.30
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Abstract

Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI) $=2.3X_m-72.4X_a$ Protein score index (PSI) =$5.2X_p+0.9X_{psi}$ Composite quality score index (QSI) =$0.63X_{msi}+0.37X_{psi}$ 2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties. 3) MSI, PSI and QSI were significantly correlated to the each related quality components.

소맥품질(小麥品質)의 구성요소인 제분율(製粉率). 소백분(小麥粉)의 회분과 단백질 함량 및 침전가(沈澱價)를 종합적(綜合的)으로 나타낼 수 있는 품질평점지수(指數)를 설정하였던바 그 결과를 요약(要約)하면 다음과 같다. 1. 제분평점지수(製粉評點指數)(MSI)=$2.3X_m-72.4X_a$ 단백질평점지수(蛋白質評點指數)(PSI) =$5.2X_p+0.9X_s$ 종합품질평점지수(綜合品質評點指數)(QSI)=$0.63X_{msi}+0.37X_{psi}$로 표시되었다. 2. 제분(製粉)평점지수가 100이상이면 제분성(製粉性)이 양호(良好)하다 할 수 있고 단백질(蛋白質)평점지수가 100이상이면 제(製)빵적성이 양호한 것이고 100이하인 것은 과자류(菓子類)의 Pastry제품 생산에 적합하며 종합품질(綜合品質) 평점지수의 경우는 이들이 100이상의 경우 제분성과 제빵적성을 겸비한 것으로 해석되었다. 3. 제분(製粉)평점지수, 단백질(蛋白質)평점지수 및 종합품질평점지수와 각각의 유관(有關) 품질인자(品質因子)와는 높은 상관(相關)을 나타내었다.

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