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Flour Characteristics and End-Use Quality of Commercial Flour Produced from Korean Wheat and Imported Wheat  

Kang, Chon-Sik (Honam Agricultural Research Institute, NICS, RDA)
Kim, Hag-Sin (Honam Agricultural Research Institute, NICS, RDA)
Cheong, Young-Keun (Honam Agricultural Research Institute, NICS, RDA)
Kim, Jung-Gon (Honam Agricultural Research Institute, NICS, RDA)
Park, Ki-Hoon (Honam Agricultural Research Institute, NICS, RDA)
Park, Chul-Soo (Honam Agricultural Research Institute, NICS, RDA)
Publication Information
Food Science and Preservation / v.15, no.5, 2008 , pp. 687-693 More about this Journal
Abstract
Flour characteristics and end-use quality of 10 commercial flours produced from Korean wheat (Kcom) were evaluated to assess consumersatisfaction with Korean wheat compared with commercial flour (Com) prepared from imported wheats. Two types of Kcom, whole wheatflour and white wheat flour, were found in various markets. Whole wheat flours showed higher ash and protein content, lower lightness, and higher water absorption in mixography, than did white wheat flours. The amylose content of Kcom was similar to that of Com, but peak viscosity and breakdown of Kcom were lower than those of Com. Noodle dough sheet prepared from white flours of Kcom was thinner and lighter than dough sheets prepared using whole wheat flours. Compared to Com, Kcom showed lower noodle dough sheet lightness. The hardness of cooked noodles prepared with Kcom was similar to that of noodles made from Com. When used for bread baking, Kcom showed lower loaf volume, lower crumb lightness, and higher crumb firmness, than did Com.
Keywords
wheat; flour; noodles; bread;
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