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KMID : 0380620220540060561
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 6 p.561 ~ p.567
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Comparison of physicochemical properties of Australian standard white wheat starch and Korean wheat starch
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Jeong Gyeong-A
Park Jin-Hee
Kim Kyeong-Hoon
Lee Chang-Joo
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Abstract
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This study aimed to compare the physicochemical and structural properties of six domestic wheat starches (DWS) and one imported Australian standard white wheat (ASW) starch. Both the AWS and six varieties of DWS exhibited the same particle shape and similar amylose content, adopting round oval shapes. The gelatinization temperature range (Tc-To) of the ASW was higher than that of the DWS (14.0-15.7°C), likely because the ASW was a mixture of several wheat varieties, whereas the DWS were composed of a single variety. The starch viscosity of the domestic wheat variety Hwanggeumal was higher than that of the ASW starch used for noodles. Therefore, Hwanggeumal was established to be a starch that can be used for noodles and baking. In conclusion, the processing properties of wheat were related to the gluten content as well as the starch properties. The results of this study can be used as the basic data for domestic wheat that can replace future imports of wheat.
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KEYWORD
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wheat starch, Australian standard white wheat, domestic wheat starch, starch structure
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