• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.109-120
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• 1989

The use of wheat flour in Korea in 1986 and 1987 was surveyed. A brief outline of wheat flour milling industry was also included. Since the overall trend in flour usage in 1986 and 1987 was similar, the data in 1986 were presented. Total sales volume of wheat flour was 1,556,891M/T, of which 51.1% was sold to wholesale agents and the remainder to commercial users. The main usages of flour were noodle-making, baking, brewing and common use including home use, retailer and supermarket. The first and second class of all-purpose flour were used for noodle-making and brewing. Bread was produced with the first class of strong flour. For confectionery the first class of all-purpose flour was mainly used.

• 베이커리
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• no.1 s.354
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• pp.112-112
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• 1998

• Food Science and Preservation
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• v.15 no.2
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• pp.219-224
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• 2008

"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.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.75-86
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• 2010

End-use properties of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW (Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. Thickness of noodle dough sheet of KWC was showed thin difference. In imported wheat and commercial flour, Commercial flour for baking cookie (Com5) with lower protein flour was lower than those flours. In lightness of prepared noodle dough sheet, Lightness value ($L^*$) of KWC was lower than those of Commercial flour for making white salted noodle (Com1), commercial flour for making for yellow alkaline noodle (Com2), and commercial flour for multi-purpose (Com4). Lightness value ($L^*$) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In texture of cooked noodles, Hardness of Com1 was similar to that of Alchan, Dahong, Jeokjoon, and Sukang. Also, hardness of Com2 was similar to that of Gobun, Jokyung, Jonong, Keumkang, and Namhae. In end-use quality of bread, bread loaf volume of commercial flour for making bread (Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Firmness of crumb was negatively correlated with bread volume. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.61-74
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• 2010

Flour characteristics of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW (soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS (dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Ash and damaged starch content of KWC was similar to that of imported wheat and commercial flour (Com), but lightness value ($L^*$) were lower than those of Com. Particle size of flour positively correlated with ash, damaged starch, and lightness value ($L^*$) of flour. L ($^*$) value of flour negatively correlated with ash, damaged starch, and particle size of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie (Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. HRW (hard red winter) and commercial flour for baking bread (Com3) was similar to Hanbaek, Joeun, Jopoom, Keumkang, and Sukang. SDS sedimentation volume based on a constant flour weight (SDSS) of KWC was lower than those of DNS and Com3. Mixograph water absorption of KWC similar to imported wheat and Com. Mixing time and maximum dough height (Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW (Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWV flours showed higher amylose content and lower peak viscosity than those of AH (Australian hard), ASW, commercial flour for making white salted noodles (Com1), commercial flour for making yellow alkaline noodles (Com2), and Com3.

• Food Science and Preservation
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• v.15 no.5
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• pp.687-693
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• 2008

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.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.189-189
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• 2020

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.540-546
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• 2014

This study was conducted to compare the commercial noodle flours (n=8) of each milling company in Korea. Eight noodle flour samples were classified into two types of flours, all-purpose flour (AF, n=4) and premium noodle flour (PF, n=4) and tested using general component analysis. Texture assessment and sensory test for doughs and noodles were performed. The dough strength was positively correlated with lower ash content, smaller particle size and longer formation time. Sensory evaluation found that weaker cooked noodle strength correlated with higher scores in preference and softness. As a result, it can be suggested that PF is better than AF in noodle making because PF has lower ash content and smaller particle size than AF. As such, flour characteristics that produce noodle flour of uniform quality can be obtained by combining flours with the above processing characteristics to fit the qualities desired.

• Food Industry
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• s.18
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• pp.80-83
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• 1974

밀가루에 물을 가하여 반죽을 하게되면 특별한 점성과 신장성을 나타낸다. 이것은 밀의 배유부단백질이 gluten을 형성하므로서 나타나는 성질인데 이와같은 성질은 타곡류의 배유부에서는 볼 수 없고 오직 밀의 배유부만이 갖는 특성이다. 밀의 배유부가 이와같은 특성을 지니고 있기 때문에 타곡류가 도정에 의하여 입형으로 가공되는데 비해 밀은 제분에 의하여 분형으로 가공되는 것이다.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.683-688
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• 1991

Wheat flour was extruded by a single-screw extruder, and used for the ethanol production of takju. The molecular structure and enzymic susceptability of extruded starch were compared to those of steam cooked one. The gel permeation chromatographic pattern of wheat flour extrudates was not significantly different from those of raw and steam cooked starches. However, the conversion rate of extruded starch into maltose by ${\alpha}-amylase$ hydrolysis was significantly faster than those of raw ad steamed starch. The molecular weight of starch estimated from GPC pattern and the intrinsic viscosity were remarkably reduced by extrusion cooking followed by the enzymic hydrolysis for 30 min, while steam cooking and enzymic hydrolysis for 30 min did not change them significantly. Extrusion-cooked flour produced alcohol 26% higher than that of steamed flour in the laboratory takju fermentation, and 10% more alcohol in the pilot plant scale takju production.