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KMID : 1134820100390060837
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 6 p.837 ~ p.842
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Physicochemical Characteristic of Korean Wheat Semolina
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Kim Youn-Ju
Kim Rae-Young
Park Jae-Hee
Ju Jong-Chan
Kim Won-Tae
Chun Soon-Sil
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Abstract
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The physicochemical properties of coarse semolina (CS), medium semolina (MS) and fine semolina (FS) were investigated to research method applied in noodles processing of Korean wheat semolina. Large particle (>250 μm) was over 75% in all semolinas, except for FS, and the particle distribution of MS and durum semolina (DS) was similar. Crude protein and crude ash were the highest in DS followed by CS>MS>FS. Crude lipid of DS was the lowest among samples and CS, MS and FS were not significantly different. L value was high in semolina with small particle distribution and starch damage was the lowest in DS followed by FS>MS. Amylose content was high in DS (29.80%) and FS (29.08%) with small particle distribution. Water binding capacity was the highest in DS, and FS showed the highest water binding capacity among Korean wheat samples. Solubility and swelling power were noticeably high in FS with low starch damage and small particle distribution. In scanning electron microscope (SEM), FS and MS showed distribution of separated fine particles of flours. From these results, the physicochemical properties of semolina showed many differences by grinding methods. FS should be applied in noodles processing through additional examination about characteristic of noodle making.
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KEYWORD
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Korean wheat semolina, particle size, damaged starch, amylose content, water binding capacity
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