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KMID : 0903519850280040278
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1985 Volume.28 No. 4 p.278 ~ p.283
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Changes in Protein , Rheology and Bread - Making Properties of Wheat during Kernel Maturation
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Abstract
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These studies were conducted to investigate the changes and relation in protein, rheology and bread-making properties during hard and soft wheat maturation. Samples were collected from the fields at 25 to 50 days after heading at intervals of 5 days.
Protein content, sedimentation value and Pelshenke value of the tested wheat kernel or flour differed significantly between hard and soft wheat, and was relatively constant at 35 to 40 days after heading in each cultivar.
In Mixogram water absorption of the flour, soft wheat increased only slightly, while intermediate and hard wheat increased remarkedly with maturation of the kernel. Total Mixogram characteristics increased and reached its maximum level at 35 days after heading. Farinogram pattern and bread loaf volume of the flour was greatly differences at the early stages of development due to cultivar, and was relatively constant at 40 days after heading.
Significant positive and negative correlations were obtained among the protein and rheological properties, and bread loaf volume as the kernel matured.
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