Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Wheat Germ on the Quality Characteristics of Sangwhabyung - Rheology Characteristics of Medium Flour with Wheat Germ -

밀 배아 첨가가 상화병의 품질 특성에 미치는 영향(I) - 밀 배아 첨가 소맥분의 리올로지 특성 -

  • Choi, Bong-Soon (Dept. of Foodservice Culinary & Management, Kyonggi University) ;
  • Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) ;
  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 최봉순 (경기대학교 외식조리관리학과) ;
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2009.07.01
  • Accepted : 2009.08.04
  • Published : 2009.08.31
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Abstract

This study was conducted to investigate the effects of wheat germ on medium flour using falling number and RVA tests, as well as farinogram and rheofermentometer analyses. The wheat germ was added to the medium flour on a 3, 5, and 7% basis. Falling numbers increased with increasing amounts of wheat germ. Analysis of the RVA characteristics showed that the wheat germ additions did not have significant effects on the initial pasting temperature. In the farinogram, water absorption decreased with an increasing amount of wheat germ. Also, development time was longest in the control group and shortest in the group with the highest addition of wheat germ. The results of the effects of added wheat germ on fermentation by rheofermentometer analysis showed that the H'm value reached a maximum height at 3%. Finally, the volume of $CO_2$ lost was increased whereas the retention coefficient was decreased.

Keywords

References

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