• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.877-881
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• 2001

A domestic wheat variety (Geurumil flour) was evaluated for the properties of white layer cake, and compared to a commercial soft wheat flour. Geurumil flour contained more protein, ash, and lipid contents than commercial soft wheat flour. Very little difference in cake batter pH was observed between soft wheat flour and Geurumil flour, and the addition of emulsifiers tended to decrease the pH of Geurumil cake batter The specific gravity of the cake batter was lower in Geurumil flour than in soft wheat flour, and decreased effectively by the addition of emulsifiers due to batter aeration. Specific loaf volume was influenced by the addition of emulsifiers and demonstrated the highest values at the level of 1 ~ 2%. Addition of Ester-400 (monoglyceride) showed better cake properties in terms of volume, symmetry and uniformity index than sucrose-fatty acid ester did, and thus appeared to be more effective in improving baking performance. The changes in firmness of cakes during storage at $25^{\circ}C$ were observed, and Ester-400 showed some Positive effects on retarding cake staling.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.44-50
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• 1997

Comparative study was performed on noodle characteristics among three domestic wheat varieties (Geurumil, Eunpamil and Alchanmil) and imported one (ASW: Australian Standard White). For the noodle-related characteristics, crude protein, ash and gluten contents were measured, and rheological properties of dough, flour color difference, particle size distribution, cooking properties and sensory properties were evaluated. Crude protein content of Geurumil, Eunpamil and Alchanmil flour were 12.8%, 14.2% and 11.2%, respectively, whereas that of ASW flours was 9.1%. Ash content was the highest in Geurumil (0.56%). The yield of patent flour was the highest in Eunpamil (53.4%) among all the varieties. Higher dough stability with farinogram and maximum viscosity with amylogram were shown in Eunpamil and Alchanmil than those of ASW. The cutting force of cooked noodle from ASW was the lowest maximum, that was measured by texture analyzer. Fairly good color and sensory scores were obtained in cooked noodle of Alchanmil. Studies of noodle-related characteristics indicated that domestic Eunpamil was higher in protein content and flour yield, and Alchanmil was higher dough stability and color, when compared to those of imported ASW. Alchanmil and ASW had good scores in sensory evaluation, especially appearance and color.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.1
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• pp.1-12
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• 2002

Flour characteristics of Korean winter wheat grown in Suwon in 1997 and 1998, and in Suwon and Deokso in 1998 were evaluated. Korean winter wheat cultivars were significantly influenced by years and locations in flour properties such as ash content, protein content, damaged starch content, starch swelling volume and power. Protein content was highly correlated with starch damage and alkaline water retention capacity. There were highly significant correlations between mixing time of mixograph and SDS sedimentation volume. Swelling properties of flour and starch were highly correlated with pasting properties of flour and starch, respectively. Compared to commercial flours for baking, Alchanmil, Gobunmil, Keumkangmil and Tapdongmil showed similar protein content, SOS sedimentation volume and mixograph mixing time. Eunpamil, Geurumil, Olgeurumil, Suwon 258, Suwon 261, Suwon 265, Suwon 275, Suwon 276, Suwon 277, Suwon 278 and Urimil had similar values to commercial noodle flours in SDS sedimentation volume. Alchanmil, Olgeurumil, Suwon 274, Suwon 275, Suwon 276 and Urimil showed higher swelling and pasting properties than the others. Chokwang, Olgeurumil, Suwon 277 and Urimil were similar to commercial cookie flours. Friabilin-absence lines showed higher protein content and starch damage than those of friabilin-presence lines. Absence lines of 1D$\times$2.2 + 1Dy12 subunit in high molecular weight glutenin subunits showed higher SDS sedimentation volume and mixing time of mixograph than those of presence lines.

• Food Science and Preservation
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• v.6 no.2
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• pp.167-172
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• 1999

The noodle making characteristics were investigated for both eleven varities of Korean wheat, such as Chokwangmil, Geurumil, Eunpamil, Tnpdongmil, Woorimil, Oigeurmil, Alchanmil, Cobunmil, Geumgangmil, Seodunmil and Suwon 265, and two varieties of imported wheat, DNS(Dark Northern Spring Wheat) and ASW(Australian Standard White). After cooking of dry-noodle, the elasticities were 0.59-0.79 in the native wheat and 0.55-0.57 in the imported wheat. Among the varieties showing the highest value in the various texture properties of cooked dry-noodle, Alchanmil was highest in gumminess, Geungangmil in cohesiveness, Olgeurumil in adhesiveness, Geurumil in fimmess, Chokwang in chewiness, Tapdongmil in tensile strength Gobunmil in breaking strength. After cooking the wet-noodle, Tapdongmil in elasticity, Geurumil in adhesiveness, Geumgangmil in gumminess, cohesiveness, firmness and chewiness, and Suwon 265 in tensile strength showed the highest values in the respective textural properties. From the sensory evaluation of the cooked dry-noodle, the significant differences (p<0.05) among wheat varieties were observed in color, texture and overall quality. As a result, ASW was excellent in our all qualities of cooked dry-noodle followed by Tapdongmil, Alchanmil and Geumgangmil. The cooked wet-noodle also showed the high sensory scores (p<0.01) were showing the best in Tapdongmil, followed by Eunpamil, Geumgangmil and Woorimil.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.194-199
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• 2002

Eight Korean wheat cultivars were milled and evaluated for the properties of white layer cake-making, compared to a commercial soft wheat flour. Milling yields of the Korean wheat cultivars ranged from 62.5 to 71.8%. The protein and ash contents of flours milled from Korean wheat cultivars ranged from 7.70 to 10.58% and 0.51 to 0.71%, respectively. Woorimil, Alchanmil and Olgeurumil flours, having low protein content, showed very weak mixing characteristics. Even though Eunpamil and Geurumil flours showed longer mixing time and higher peak height, they had week dough stability. Slight differences in pH and specific gravity of cake batter were observed among the Korean wheat flours. Cake volume measured by rapeseed displacement was in the range of $837.5{\sim}952.5\;cc$. Alchanmil flour demonstrated the highest specific volume of 2.40, and the other domestic flours symmetrical and uniform than those with the commercial soft wheat flour. Volume of white layer cakes was negatively affected by flour protein content and somewhat associated with crumb softness. Crumb color of cakes prepared with domestic wheat flours was slightly darker and more yellowish. Hardness of fresh cakes prepared with domestic flours ranged from 307.33 to 416.60 $g_f$.

• Food Science and Preservation
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• v.6 no.2
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• pp.161-166
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• 1999

In order to increase the Korean wheat-cultivators' incomes as well as to promote their consumptions, the native wheat of 11 varities (Chokwangmil, Geurumil, Eunpamil, Tapdongmil, Woorimil, Olgeurumil, Alchanmil , Gobunmil, Geungangmil Seodunmil and Suwon 265) were investigated on dough properties to compared with those of two imported wheat varieties, DNS (Dark Northern Spring Wheat) and ASW (Austrlian Standard White). In dough stickiness, Chokwangmil was highest as 81.78, and the mean value of native wheat was 53.98 g. ASW and DNS showed the stickiness values of 58.7 g and 52.9 g, respectively. Tapdongmil was highest in the tensile tone of dough as 87.6 g. In the texture test, the highest elasticity, gumminess, firmness and chewiness were observed in Woorimil as values of 0.980, 1,022.8, 1,562.7 and 1,001.9, respectively, while the highest cohesiveness and adhesiveness were obtained from Suwon 265 and Geurumil, respectively, as 0.710 and -609.4. In amylogram properties, the initial gelatinization temperature was ranged from 65$^{\circ}C$ to 69$^{\circ}C$, and maximum, minimum and final viscosities were highest in Woorimil as 1,140, 1,100 and 1,730 BU, respectively. In farinogram, water absorption rate was highest in Suwon 265 as 65.1%, which required the longest dough arrival time of 3.5 min. Dough developing time, weakening and stability were longest in Gobunmil as 9.7. 32.1 and 29.9 min., respectively. The resistance of dough was highest in Olgeurumil as 110 BU.