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KMID : 1011620210370010041
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 1 p.41 ~ p.52
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Comparison of Particle Size and Quality Characteristics of Commercial Whole Wheat Flours Made from Korean Domestic Wheat and Foreign Wheat
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Moon Yu-Jin
Xia Tianyi
Cho Hye-Jin
Kweon Mee-Ra
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Abstract
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Purpose: The particle size and quality characteristics of commercial whole wheat flours made of Korean domestic wheat and foreign wheat were compared.
Methods: Two groups of whole wheat flours [1) eight different whole wheat flours manufactured with Korean domestic wheat by three Korean millers, and 2) eight different flours with foreign wheat by one Korean miller and five foreign millers] were used in the study. Whole wheat flour was analyzed by particle size, color, ash and damaged starch contents, solvent retention capacity (SRC), SDS sedimentation, and RVA pasting property.
Results: The particle size, color, and pasting viscosities of whole wheat flours were significantly different between the two groups. In contrast, the ash and damaged starch contents, water and sodium carbonate SRC, and SDS sedimentation values were not significantly different between the groups. However, all measured parameters were significantly different between the products within each group. In particular, the particle size correlated negatively with the color L* and positively with a*.
Conclusion: The wheat origin, such as Korean or foreign wheat, and millers, including milling methods, significantly affect the quality of the whole wheat flours. The particle size was likely a significant factor related to the quality variation of commercial whole wheat flours, which needs specifying and controlling for maintaining the quality of whole wheat flour.
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KEYWORD
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Commercial Whole Wheat Flour, Korean Domestic Wheat, Foreign Wheat, Particle Size, Quality Characteristic
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