Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Nutritional Quality and Food-Making Performance of Some Triticale Lines Grown in Korea

한국산 Triticale 의 식품 이용에 관한 연구

  • Shin, Hyun-Kook (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Bae, Sung-Ho (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Park, Moo-Young (Wheat and Barley Research Institute, Office of Rural Development)
  • 신현국 (농촌 진흥청, 맥류 연구소) ;
  • 배성호 (농촌 진흥청, 맥류 연구소) ;
  • 박무영 (농촌 진흥청, 맥류 연구소)
  • Published : 1980.03.30
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Abstract

Three winter wheats and 3 triticales grown in Korea were compared for nutritional quality and food-making performance. The flour yield of triticale was 54 % below that of wheat, while triticale was higher in protein than wheat. The amino acid composition of triticale flours was similar to that of wheat flours. The essensial amino acid compositions were slightly higher in triticale flours. Noodles of acceptable quality were produced from triticale flours. The bread produced from triticale flours was somewhat inferior to that from soft wheat flours. The triticale flours produced bread of slightly lower quality than the soft wheat flours. The specific loaf volume were lower, the grain more rough, the texture slightly harsher and the crumb color slightly darker.

한국산 triticale과 연질 밀을 사용하여 그들의 이화학적 특성, 제분 특성 및 제품 특성을 조사하였던 바 그 결과를 요약하면 다음과 같다. 1. Triticale은 단백질 함량이 높고 아미노산 조성도 밀 보다 양호하였으나 제한 아미노산은 역시 lysine이었다. 2. Triticale 의 식품 이용상의 문제점은 밀가루 수율이 떨어진다는 점과 $\alpha-amylase$ 역가가 높다는 점이었다. 3. 밀가루 수율이 밀보다 약 10% 정도 낮았으며 제빵으로 이용하는 경우 빵의 용적이 밀 보다 떨어졌다. 4. 그러나 triticale도 국수 제조에는 큰 문제가 없었으며 $M_{1}A$ 품종의 경우 특히 국수 적성이 양호하였다.

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