Applied Biological Chemistry
- Volume 21 Issue 3
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- Pages.193-196
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- 1978
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Quality Score Index as a Criterion for Wheat Quality
품질평점지수(品質評點指數)에 의한 소맥품질(小麥品質)의 평가방법(評價方法)
- Ryu, In-Soo (Wheat and Barley Research Institute, Office of Rural Development) ;
- Shin, Hyun-Kuk (Wheat and Barley Research Institute, Office of Rural Development) ;
- Bae, Sung-Ho (Wheat and Barley Research Institute, Office of Rural Development)
- Published : 1978.09.30
Abstract
Wheat quality score index was proposed as a new criterion of wheat_quality for evaluation of the laboratory testing value such as milling rate (Xm), flour ash content (Xa), flour protein content (Xp) and sedimentation value (Xs). 1) Wheat quality score index was expressed as follows; Milling score index (MSI)
소맥품질(小麥品質)의 구성요소인 제분율(製粉率). 소백분(小麥粉)의 회분과 단백질 함량 및 침전가(沈澱價)를 종합적(綜合的)으로 나타낼 수 있는 품질평점지수(指數)를 설정하였던바 그 결과를 요약(要約)하면 다음과 같다. 1. 제분평점지수(製粉評點指數)(MSI)=
Keywords