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KMID : 0380619780100040376
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Korean Journal of Food Science and Technology
1978 Volume.10 No. 4 p.376 ~ p.379
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Physicochemical Characteristics of Korean Wheat Varieties
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Abstract
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Three Korean leading wheat varieties and three imported ones were tested to compare the domestic wheat varieties with imported ones for their grain and Sour quality.
The domestic varieties were generally inferior to the imported ones in milling characteristics. The milling rate of the Korean varieties was 66∼68%, while the imported one was 70%. But Jogwang, one of the Korean varieties had relatively high milling rate, 68%. Jogwang had a protein conten of 9.5%, sedimentation value of 30 ㏄ and Pelshenke value of 35 minutes. Jogwang seems likely to have a suitable quality as a soft variety and it showed somewhat better flour quality than white soft wheat, the imported soft wheat on farinogram.
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