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KMID : 1007520020110050526
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Food Science and Biotechnology
2002 Volume.11 No. 5 p.526 ~ p.530
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Relationships among Single-Kernel Characteristics, Milling Properties and Baking Quality of Hard Wheats
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Chang, Hak Gil
Lee, Young Tack/Koh, Won Bang
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Abstract
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Hard wheat cultivars and lines including ten hard red spring (HRS) and twelve hard red winter (HRW) wheats were tested for relationships among single-kernel characteristics, milling properties, and baking quality. The hardness tests included near-infrared reflectance and Single Kernel Characterization System (SKCS). Breadmaking properties of HRS and HRW wheats were determined by measuring water absorption and loaf volume and crumb grain in bread baked from 100 g flour by a straight dough procedure. Significantly positive correlations were observed among wheat hardness parameters including near-infrared reflectance hardness score and single kernel hardness index obtained by the SKCS. The single kernel hardness index had significantly negative correlations with single kernel weight and size. Break flour yields were negatively correlated with single kernel hardness index. No significant correlations were observed between single kernel parameters and baking parameters.
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