The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 14 Issue 5
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- Pages.423-429
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- 2001
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Optimization of Milling and Puffing Conditions of the Varieties of Wheats
밀쌀 품종별 도정 및 퍼핑 조건의 최적화
Abstract
Process optimization of milling and puffing condition of the typical varieties of wheat such as HRS, ASW, and SW were studied. Distibution of optimal milling size of 8 mesh-on was more than 90% after milling of three wheats. That of HRS was the highest, 78%, and that of SW and ASW were pretty high, above 75%. Moisture content of three wheats was between 10∼12%, and protein content which are important for texture profile and puffing was 12.68%, 13.59%, and 11.82% for SW, HRS, and ASW, respectively. Puffing was optimal of 7 kg/