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KMID : 0380619840160020149
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 2 p.149 ~ p.152
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Relation of Physicochemical Properties and Cookie Baking Potentialities of Korean Wheat Flours
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Abstract
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Fifiy-five wheat samples were studied to obtain the basic information on the varietal differences of physicochemical characteristics and cookie baking potentiality in wheat breeding lines. Alkaline water retention capacity (AWRC) value had a correlation coefficient of 0.51^(**) with sedimentation value, of 0.45^(**) with protein content, and of 0.47^(**) with Pelshenke value. The highly significant correlation coefficient was obtained for cookie diameter vs. AWRC value (-0.98^(**)) and cooki diameter vs. protein content (-0.46^(**)). Farinograph absorption is highly correlated with AWRC value (r=0.77^(**)) and with cookie diameter (r=-0.73^(**)). Farinograph band width had a correlation coefficient of -0.49^(**) with AWRC value, and of 0.44^(**) with cookie diameter.
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