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KMID : 1134820220510080805
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 8 p.805 ~ p.810
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Physicochemical Properties of Various Wheat Flours by Sowing Time
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Son Jang-Keun
Sung Ho-Jun
Lee Hye-Won
Jo Yeon-Jae
Kwak Ji-Eun
Kang Tae-Su
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study evaluated the physicochemical characteristics of wheat flour by the sowing time. The protein content of wheat flour ranged from 10.21% in control (plain flour) to 16.02% in Taejoong (spring sowing), the ash content obtained was 0.41 in Baekkang (spring sowing) to 0.71% in Taejoong (autumn sowing). The starch content of flour was the highest at 75.43% in Taejoong (spring sowing) and the lowest at 68.16% in Baekkang (autumn sowing). The amylose content ranged from 6.51% in Baekchal (spring sowing) to 29.82% in Taejoong (spring sowing). The gluten content of wheat flour ranged from 8.68% in control (plain flour) to 15.85% in Taejoong (autumn sowing). The mean particle size of flour was the smallest in control (plain flour) and the largest in Taejoong (spring sowing). Taken together, these results indicate that the sowing time affects the overall physicochemical properties of wheat flour in all varieties examined. Hence, sowing time can be applied as an important criterion for evaluating processing properties.
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KEYWORD
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wheat, flour, sowing time, physicochemical characteristics, cultivar
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