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KMID : 0380619890210040521
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 4 p.521 ~ p.527
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Comparison of End - product Potentialities of Korean and American Wheats
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Abstract
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This study was conducted to investigate the differences in milling, physicochemical, rheological and end-product properties between Korean and American wheat cultivars. Also, rheological and bread baking properties of Korean wheat flour in blends with U.S. standard flour were investigated. The milling yield of Korean wheat rated 71.1% similar to 71.6% of U.S. wheat. The average AWRC 61.8% of the three Korean wheats ranked higher than the conventional value of 60% for classifying hard and soft wheat. The cookies made from Korean wheat flour showed comparatively good spread with diameter of 8.5-8.9 cm, and marked recommendable top grain score. The volume ranges 975-1175 cc of sponge cake made from all cultivars tested were lower about 4-26% than that of standard cake flour. Especially, Wonkwang was selected as one which has special characteristics good for cookie and sponge cake. The volumes of breads from Korean wheat flours ranged 924-1020 cc, and Yongkwng of 1020 cc marked the most appropriate characteristics for bread-making among the tested wheats. The proper blending ratio of Korean wheat flour to U.S. bread standard flour was revealed 30% in bread-making.
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