Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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**).

연질밀인 soft white winter(SWW) 밀과 club 밀 각각 6품종을 공시재료로 하여 종실의 이화학적 품질특성, 제분특성, 호화특성, mixograph 특성 및 제품특성으로 sugar-snap 쿠키와 스펀지 케이크의 제조특성을 측정하고 이들 특성간의 상관관계를 검토하였다. Single Kernel Characterization System(SKCS)에 의한 종실의 경도, 무게 및 크기는 SWW밀과 club 밀의 평균간의 유의성은 적었으나 품종간에는 차이가 비교적 컸다. Straight-grade flour yield, break flour yield, 회분 함량 및 제분평점 등의 제분특성은 SWW 밀과 club 밀 간에 차이가 없었다. Straight-grade flour yield와 break flour yield는 고도의 정의 상관(r = 0.805**)이 있었다. SWW 밀과 club 밀의 Rapid Visco Analyze(RVA) 최고점도와 팽창부피는 유의적인 차이가 없었으며 품종간의 변이도 적었다. RVA 최고점도와 팽창부피는 고도의 정의 상관(r = 0.662**)이 있었다. Mixograph 흡수율은 SWW 밀이 club 밀보다 다소 높았으나 mixograph type은 2M 이하로서 전형적인 연질의 특성을 보였다. Club 밀의 쿠키 직경과 쿠키 top grain score는 SWW 밀보다 좋았으나 통계적인 유의성은 없었다. 스펀지 케이크의 부피는 SWW 밀보다 club 밀이 높았으나 케이크 score는 club 밀이 높은 경향을 보였다. 쿠키 직경과 스펀지 케이크의 부피는 고도의 정의 상관(r = 0.745**)이 있었다.

Keywords

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