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KMID : 0380620230550040353
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 4 p.353 ~ p.358
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Comparing the quality characteristics of white breads made with spring- and autumn-seeded wheats
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Lee So-Yoon
Cho Hyun-Min
Lee Gi-Tak
Jo Yeon-Jae
Jung Yun-Jo
Park Hyun-Jin
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study is to compare the qualities of breads made with domestic flours obtained from four type cultivars (Dajoong, Baekchal, Baekgang, and Taejoong) with different sowing periods (spring and autumn). The breads with Baekgang cultivar had the largest bread volume at 1797.50 mL, and the specific volume was the largest at 4.24 mL/g. Furthermore, the volume of the breads with autumn-sown Baekgang was larger than those with the spring-sown and had a better shape than those with the spring-sown. Only the breads with Baekgang cultivars had a similar quality to the control bread in the hardness. Besides, the breads with autumn-sown Baekgang showed a smaller hardness value than those from the spring-sown. To summarize, Only the breads made with Baekgang cultivars, particularly autumn-sown Baekgang, had the good qualities as much as to the control bread.
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KEYWORD
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wheat flour, cultivar, sowing time, bread, quality characteristics
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