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http://dx.doi.org/10.7740/kjcs.2019.64.3.225

Analysis of Quality and Processing Suitability of Mixed Seeding and Flour Blending between Wheat Varieties  

Kim, Kyeong-Min (Wheat Research Team, National Institute of Crop Science, RDA)
Kim, Kyeong-Hoon (Wheat Research Team, National Institute of Crop Science, RDA)
Kang, Chon-Sick (Wheat Research Team, National Institute of Crop Science, RDA)
Jeong, Han young (Wheat Research Team, National Institute of Crop Science, RDA)
Choi, Chang-Hyun (Wheat Research Team, National Institute of Crop Science, RDA)
Park, Jinhee (Wheat Research Team, National Institute of Crop Science, RDA)
Son, Jae-Han (Wheat Research Team, National Institute of Crop Science, RDA)
Yang, Jinwoo (Wheat Research Team, National Institute of Crop Science, RDA)
Kim, Young-Jin (Wheat Research Team, National Institute of Crop Science, RDA)
Park, Tae-Il (Wheat Research Team, National Institute of Crop Science, RDA)
Kweon, Meera (Department of Food Science and Nutrition, PNU)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.64, no.3, 2019 , pp. 225-233 More about this Journal
Abstract
This study was conduct to investigate the effect of mixed seed sowing and flour blending on the uniformity of flour quality of Korean domestic wheat. Two wheat varieties (Keumkang and Baegjoong) were selected for sowing mixed seeds, and their growth characteristics and flour quality were analyzed. Quality of flour blending with the same varieties was also evaluated. The ratios for mixed seed sowing and flour blending were from 0 to 100% with a 10% increase of interval for each treatment. On increasing the portion of Baegjoong in mixed seed sowing, the heading time was a little delayed, however, yield increased. The results of the flour quality showed lower damaged starch content and sodium carbonate SRC (solvent retention capacity) value for Keumkang than for Baegjoong. Protein quantity by protein content and quality by SDSS (Sodium Dodecyle Sulfate-Sedimentation) volume, lactic acid SRC, and mixograph pattern of Keumkang were superior to those of Baegjoong. Compared with mixed seed sowing, overall quality characteristics of flours with different ratios showed predictable and proportional change by flour blending. This demonstrated the successful application of flour blending, compared with mixed seed sowing, for improving the uniformity of flour quality.
Keywords
flour blending; growth characteristics; mixed seed sowing; uniformity; wheat flour quality;
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