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KMID : 0903519780210030193
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1978 Volume.21 No. 3 p.193 ~ p.196
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Quality Score Index as a Criterion for Wheat Quality
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Abstract
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Wheat quality score index was proposed as a new criterion of wheat quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) ana sedimentation value (Xs).
1) Wheat quality score index was expressed as follows;
Milling score index (MSI)=2.3X_m-72.4X_a
Protein score index (PSI)=5.2X_p+0.9X_s
Composite quality score index (QSI)=0.63X_(msi)+0.37X_(psi)
2) The samples with the more than 100 of MSI would be the good milliability, and the samples with more than 100 of PSI would be the good bread making properties, while that with less than 100 of PSI be good pastry type properties. Whereas most of the samples with higher value of QSI would be related to the good milliability and good bread making properties.
3) MSI, PSI and QSI were significantly correlated to the each related quality components.
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KEYWORD
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