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Flour and End-Use Quality of "Charmdlerak" Wheat, A Korean Wheat  

Kang, Chon-Sik (Hanam Agricultural Research Institute, NICS, RDA)
Park, Kwang-Seo (Labaratary Development Team, Samyang Milmax Co.)
Park, Jong-Chul (Hanam Agricultural Research Institute, NICS, RDA)
Kim, Hag-Sin (Hanam Agricultural Research Institute, NICS, RDA)
Cheong, Young-Keun (Hanam Agricultural Research Institute, NICS, RDA)
Kim, Jung-Gon (Hanam Agricultural Research Institute, NICS, RDA)
Park, Chul-Soo (Hanam Agricultural Research Institute, NICS, RDA)
Publication Information
Food Science and Preservation / v.15, no.2, 2008 , pp. 219-224 More about this Journal
Abstract
"Charmdlerak" a new high-quality Korean wheat, was produced with production management from the Rural Development Administration (RDA). We evaluated the characteristics of grain, flour, and end-use quality of "Charmdlerak" wheat to assess consumer satisfaction with this new variety of wheat. Eighty-two farmers (450MT/100 ha) in Gwangju metropolitan city produced Keumkangmil wheat and 23 farmers (30 ha) produced "Charmdlerak" wheat "Charmdlerak" wheat had 1.55% ash content and 11.0-13.0% protein content "Charmdlerak" flour was milled by a commercial machine in Samyang Milmax. The protein content of "Charmdlerak" was slightly higher than that of flour from Hard Red Winter Wheat (HRWW), the most popular multipurpose flour in Korea. The ash content and color of "Charmdlerak" wheat were similar to those of HRWW. End-use quality testing of cooked noodles and bread indicated that "Charmdlerak" flour resulted in softer noodles and similar bread loaf volume compared with products made from Keumkangmil wheat.
Keywords
Charmdlerak; wheat; flour; end-use quality;
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Times Cited By KSCI : 1  (Citation Analysis)
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