Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Relationship between Mixograph Properties and Bread Quality of Korean Wheat Cultivars and Breeding Lines

한국산(韓國産) 밀의 Mixograph특성(特性)과 제(製)빵적성(適性)과의 관계(關係)

  • Kim, Chang-Sik (Department of Food Technology, Dongguk University) ;
  • Chang, Hak-Gil (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Hah, Duk-Mo (Department of Food Technology, Dongguk University) ;
  • Yoon, Joo-Ok (Department of Food Technology, Dongguk University) ;
  • Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
  • Published : 1984.06.30
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Abstract

Quality of flours of 166 different wheat varieties and breeding lines from the 1980-1982 year crop was evaluated with Mixograph. Protein content had a correlation coefficient of 0.68 with sedimentation value and of 0.67 with bread volume. Sedimentation value showed highly significant correlation (r = 0.74) with bread volume. Positive significant correlations were found between protein content and sedimentation value vs. Mixography water-absorption, however the protein content and sedimentation value were not consistently related with mixing time or height to peak. Mixograph curve of the flour in a cultivar showed the specific pattern regardless the environmental conditions.

$1980{\sim}1982$년의 3년간에 걸쳐 한국산(韓國産) 밀 166품종(品種) (또는 계통(系統))을 공시(供試)하여 단백질(蛋白質) 함량(含量), 침전가(沈澱價), Mixograph 및 제(製)빵적성(適性)을 조사하여 각 특성간의 관계를 검토하였다. 단백질함량(蛋白質含量)과 침전가(沈澱價) 또는 빵부피 및 침전가(沈澱價)와 빵부피는 고도(高度)의 정(正)의 상관(相關)이 있었으며, 이와갚은 현상은 연차간(年次間)의 관계에서도 유사한 경향을 보였다. 단백질(蛋白質) 함량(含量) 및 침전가(沈澱價)와 Mixograph흡수률(吸水率)은 정(正)의 유의관계(有意相關)이 있었으나 반죽시간이나 height와는 일정한 상관(相關)이 없었다. 각 품종(品種)의 반죽시간이나 height는 재배환경(栽培環境)이나 연차(年次)에 따라 변이(變異)가 있었으나 한 품종내(品種內)에서 Mixograph pattern은 환경(環境)이 달라도 품종고유(品種固有)의 모양을 보였다.

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