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KMID : 1011620210370030229
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 3 p.229 ~ p.237
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Comparison of Quality of Whole Wheat Flours from Foreign and Korean Domestic Wheat and Their Whole Wheat Cookie-Making Performance
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Xia Tianyi
Moon Yu-Jin
Baek Na-Yeon
Cho Hye-Jin
Kweon Mee-Ra
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Abstract
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Purpose: The study aimed to identify the useful indicators for the quality characteristics of whole wheat flour to predict the quality of cookies formulated with whole wheat flour.
Methods: Two groups of whole wheat flours milled from foreign wheat and Korean domestic wheat were used to analyze the ash and damaged starch contents, solvent retention capacity (SRC), particle size, and color.
The cookie-making performance was also accessed to correlate with the flour quality.
Results: Among the quality characteristics of whole wheat flour, the particle size and color showed the most significant difference between foreign whole wheat flour and Korean domestic whole wheat flour groups. Correlation analysis of quality characteristics of whole wheat flour and quality of cookies showed that the water and sodium carbonate SRC values were correlated significantly with the hardness of the cookie dough, moisture loss rate during baking, and cookie geometry and hardness. In addition, the particle size and color of the whole wheat flour also influenced the cookie quality, confirming that they are excellent indicators to predict the quality of whole wheat cookies.
Conclusion: Good quality whole wheat cookies can be produced by controlling the particle size of whole wheat flour to reduce the water absorption and damaged starch contribution. The solvent retention capacity, particle size, and color of whole wheat flour can be applied as useful indicators in the specification of whole wheat flour for cookie production.
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KEYWORD
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Cookie, Whole Wheat, Particle Size, Quality Characteristic, Correlation
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