Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Flour Characteristics and End-Use Quality of Korean Wheats with 1Dx2.2+1Dy12 Subunits in High Molecular Weight Glutenin

  • Park, Chul-Soo (National Institute of Crop Science, Rural Development Administration) ;
  • Baik, Byung-Kee (Department of Crop & Soil Sciences, Washington State University) ;
  • Kang, Moon-Seok (National Institute of Crop Science, Rural Development Administration) ;
  • Park, Jong-Chul (National Institute of Crop Science, Rural Development Administration) ;
  • Park, Jae-Gun (Research Institution of Young Dong Healthy Supplement Co., Ltd.) ;
  • Yu, Chang-Yeon (Division of Applied Plants Science, Kangwon National University) ;
  • Choung, Myoung-Gun (Department of Pharmacognosy Material Development, Kangwon National University) ;
  • Lim, Jung-Dae (Department of Pharmacognosy Material Development, Kangwon National University)
  • Published : 2006.09.01
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Abstract

White salted noodles and pan bread were prepared from Korean wheats with 1Dx2.2+1Dy12 subunits in high molecular weight glutenin subunits (HMW-GS) to evaluate the suitability for end-use products through the comparison with US wheats with various classes and commercial wheat flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed higher SDS sedimentation volume than US wheat flours with similar protein content. Compared to wheat flours with similar protein content and SDS sedimentation volume, water absorption percent of Korean wheat flours using a mixograph was higher than that of US wheat flours, but similar to commercial wheat flours. Mixograph mixing time was similar to hard wheat flours and commercial noodle flours. Optimum water absorption percent of noodle dough from Korean wheat flours was higher than that of US wheat flours. Noodle sheets from Korean wheat flours with 1Dx2.2+ 1Dy12 subunits showed lower L values, higher a values and similar b values compared to commercial noodle flours. Hardness of cooked noodles from Korean wheat flours 1Dx2.2+1Dy12 subunits correlated positively with protein content, NIRS hardness, mixograph water absorption and gluten yield of flours. Korean wheat flours with 1Dx2.2+1Dy12 subunits showed lower loaf volume and harder crumb firmness than hard wheat flours and commercial bread wheat flours in spite of similar protein quantity and quality to hard wheat flours.

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