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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Domestic Strong Wheat Flour

시판 강력분 우리밀의 품질 특성

  • Kwak, Han Sub (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) ;
  • Kim, Mi Jeong (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) ;
  • Kim, Oui-Woung (Research Group of Smart Food Distribution System, Korea Food Research Institute) ;
  • Kim, Sang Sook (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
  • 곽한섭 (한국식품연구원 감각인지연구단) ;
  • 김미정 (한국식품연구원 감각인지연구단) ;
  • 김의웅 (한국식품연구원 스마트유통시스템연구단) ;
  • 김상숙 (한국식품연구원 감각인지연구단)
  • Received : 2016.12.28
  • Accepted : 2017.04.03
  • Published : 2017.05.31
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Abstract

The objective of this study was to investigate the physicochemical properties of domestic strong wheat flour (DSWF). Three commercial DSWFs (D1, D2, and D3) were compared with imported strong wheat flour (ISWF). DSWFs had higher moisture content, crude protein content, lightness, and whiteness than ISWF. DSWFs showed lower solvent retention capacity and water absorption index than ISWF. DSWFs also showed significantly higher water solubility index than ISWF (P<0.05). Setback values by rapid visco analysis were significantly higher in D1 and D2 than in ISWF and D3, which means ISWF and D3 were better in retarding retrogradation. Differential scanning calorimetry results showed that ISWF required 6.2 J/g of energy for phase transition, whereas DSWFs needed 6.67~7.13 J/g. The farinograph results showed that ISWF had higher water absorption, longer dough stability time, and significantly higher softening of dough at 20 min than DSWF (P<0.05). Dough resistance and extensibility were higher in ISWF than in DSWFs.

시판 우리밀 강력분 밀가루의 품질 특성을 국내 대표적인 제빵용 수입밀 강력분 밀가루와 비교하였다. 우리밀 시판 강력분 제품은 수입밀 밀가루 제품과 비교해 수분 함량, 단백질 함량, 명도 및 색도가 낮게 나타났다. 용매보유능(SRC), gluten performance index(GPI), 수분흡수지수에서 시판 수입밀 강력분 밀가루가 높게 나타났으며, 수분용해지수는 우리밀 강력분 밀가루에서 높게 나타났다. 수입밀 강력분의 경우 전분 손상도와 관련된 SCSRC가 83.5%로 우리밀 강력분의 67.3~74.1%보다 높았으나, 글루텐 형성을 나타내는 LASRC가 낮게 나타났다. 최근 중요하게 인지되고 있는 GPI는 수입밀의 경우 0.65로 나타났으며, 우리밀은 0.5대의 수치를 보여 우리밀의 품질이 낮은 것으로 나타났다. 수분흡수지수에서는 수입밀이 더 많은 수분을 흡수하였으며, 그와 반대로 수분용해지수에서는 수입밀이 더 적은 양의 수용성 고형분이 용출되었다. Rapid visco analyzer를 통한 점도특성에서 전분의 노화 지표인 setback 수치가 수입밀과 우리밀 D3 시료에서 낮게 나타났다. 우리밀 시료 사이의 호화특성에서 유의적인 차이가 나타나, 같은 강력분 밀가루 내에서 점도 특성의 차이가 있었다. 밀가루 전분의 상변이 특성에서는 시판 강력분 수입밀 밀가루의 경우 상변화에 필요한 에너지가 6.2 J/g으로 우리밀의 6.67~7.13 J/g보다 낮았다. 밀가루 반죽 특성 분석 결과 수입밀의 경우 수분흡수율이 높았고, 반죽의 안정도 시간이 길게 나타났다. 우리밀 반죽의 저항도 및 신장성은 수입밀보다 낮았다.

Keywords

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