한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

  • 제47권1호
  • /
  • Pages.13-20
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  • 2002
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  • 0252-9777(pISSN)
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  • 2287-8432(eISSN)
한국작물학회 (The Korean Society of Crop Science)
권호 표지

Evaluation of Bread Baking Quality of Korean Winter Wheat over Years and Locations

  • Hong, Byung-Hee (Dept. of Agronomy, College of Natural Resources, Korea Univ.) ;
  • Park, Chul-Soo (Dept. of Agronomy, College of Natural Resources, Korea Univ.) ;
  • Baik, Byung-Kee (Dept. of Food Science & Human Nutrition and IMPACT, Washington State Univ.)
  • 발행 : 2002.03.01
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초록

Bread baking parameters and relationships between bread baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Among the bread baking parameters, lightness of crumb grain showed differences between years. No significant differences were found in dough mixing time, bread loaf volume, crumb grain score or firmness. Keumkangmil, Suwon 278 and Tapdongmil showed higher bread loaf volume, good structure of crumb grain and softer crumb firmness. However, compared to commercial flours for baking, cultivar means averaged over years and locations of nineteen Korean winter wheats showed poor bread baking quality because of low protein content and unsuitable protein quality. Protein content and flour swelling volume showed better relationships with the bread baking parameters than other flour characteristics. Friabilin-absence lines showed softer crumb firmness than those of friabilin-presence lines.

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