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KMID : 1011620210370060492
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 6 p.492 ~ p.500
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Quality of Low Allergy Wheat ‘O-free’ Flour and Its Bread- and Noodle-making Performance
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Moon Yu-Jin
Cho Hye-Jin
Baek Na-Yeon
Xia Tianyi
Kweon Mee-Ra
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Abstract
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Purpose: This study aimed to explore the quality characteristics and bread-making and noodle-making properties of low allergy wheat (‘O-free’) flour.
Methods: ‘O-free’ flour and three commercial wheat flours (high-H, medium-M, low-L gluten strength) were used.
Solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volume, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and dough mixing property using a mixograph of the flour samples were determined. In addition, their bread- and noodle-making performance was evaluated.
Results: The SRC values in all four solvents and the SDS-sedimentation volume of ‘O-free’ flour were lower than those of H and M flour and higher than those of L flour. The pasting and gelatinization properties of ‘O-free’ flour starch were similar to those of the other flour samples. The dough mixing property and bread-making performance of the ‘O-free’ flour were inferior to the H and M flour but superior to the L flour. On the other hand, the noodle-making performance of the ‘O-free’ flour was inferior to all three flours.
Conclusions: Overall, it was confirmed that ‘O-free’ flour, which lacks omega-gliadin, has inferior gluten protein quality and processing performance compared to H or M flours that are mainly used for making bread and noodles. Performance improvement was necessary by controlling other basic ingredients and processing conditions.
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KEYWORD
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low allergy wheat, ‘O-free’ flour, flour quality, bread, noodle
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