Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of Micromiling, Farina Milling, and Cooling Quality of Farina Spaghetti from Kansas Hard Red Winter Wheat

켄사스 경질 붉은밀의 소규모 시험 제분 및 페리나 제분 특성과 이들로부터 제조된 스파게티의 조리특성

  • 김혁일 (계명대학교 식품가공학과) ;
  • 김창순 (창원대학교 식품영양학과)
  • Published : 1994.08.01
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Abstract

The hardness of hard red winter (HRW) wheat had an effect on the yield of farina , as it positively correlated with the coarse fraction (over 34W) and negatively correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.730 than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule0. Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling , whereas it did not govern spaghetti cooking quality, Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.

Keywords

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