Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Wheat Flours from New Released Iksan370 with Long Spike and Domestic Wheat Cultivars

신육성 다수확 밀 익산370호의 원맥과 밀가루의 품질 특성

  • 최용석 (동아원(주) 중앙연구소) ;
  • 이재강 (동아원(주) 중앙연구소) ;
  • 최용현 (동아원(주) 중앙연구소) ;
  • 김영환 (동아원(주) 중앙연구소) ;
  • 강천식 (농촌진흥청 국립식량과학원) ;
  • 신말식 (전남대학교 식품영양학과)
  • Received : 2015.09.14
  • Accepted : 2015.09.22
  • Published : 2015.10.31
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Abstract

Iksan370 is a long-spike wheat developed by the Rural Development Administration yielding excellent features components such as cold resistance, disease resistance, and viviparous germination. The physicochemical and material properties of the raw wheat and milled flour of Iksan370 were analyzed to derive its appropriate uses. The raw wheat of Iksan370 showed high contents of ash and proteins at 1.71% and 13.7%, respectively. Its test weight of 763.0 g/L was similar to those of other varieties and its 1,000 kernel weight was high at 45.38 g. The milled flour of Iksan370 had an ash content of 0.45%, which corresponds with a class 1 flour, and its protein content is 12.18%, corresponding with strong flour. The damaged starch was 5.41%, which was lower than that of other varieties. The average grain size was $70.67{\mu}m$ and the grain distribution was at the level of a typical hard wheat. In the farinogram, the water absorption was 58.63%, which corresponded to the level of medium flour. The development time was 7.00 minutes, which was significantly lower than those of Jokyung and Keumkang. The degree of softening was 67.00 BU, similar to those of Yunbaek and Baekjoong. Among the physico-chemical characteristics, the high protein content and typical hard wheat grain distribution of Iksan370 were similar to those of strong wheat, usually used for bread making. However, in the farinogram, the dough development time was short and the degree of softening was high. As a result, Iksan370 was expected to have poor breadmaking properties and a small volume of the final bread product due to insufficient dough durability. On the other hand, Iksan370 showed the highest maximum gelatinization viscosity at 864.00 BU. Therefore, Iksan370 is expected to show glutinous texture when used for noodles and its flour appears to be appropriate for frying powders as well.

Keywords

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