• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.287-293
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• 2014

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.813-819
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• 2007

Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.323-328
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• 2003

Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of the total dietary fiber, was tested for the effects on bread-making properties. The amylograph peak viscosity and set bark values considerably decreased with increasing levels $(0{\sim}30%)$ of wheat bran. Adding wheat bran somewhat increased water absorption and showed no consistent effect on mixing time. Yeast-leavened breads were baked with wheat flour with up to 30% of the flour substituted with domestic wheat bran. Adding domestic wheat bran exerted detrimental effect on loaf volume and decreased sensory acceptability such as crust and crumb color, crumb grain, texture, and flavor. Wheat bran decreased lightness and imparted red and yellow tint. It was suggested that domestic wheat bran could be substituted for wheat flour at levels up to 15% without significantly depressing bread quality in the preparation of high-fiber bread. Crumb firmness of bread containing 15% wheat bran was significantly higher than that of the control bread (100% wheat flour) and increased rapidly at $2{\sim}3$ days during storage.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.996-1008
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• 2009

In this study, domestic wheat flour was used to develop a native sourdough suitable for the Korean environment, in an attempt to replace the sourdough starter that are currently available in local markets and used to prepare sourdough breads. Nine kinds of domestic wheat flour (available at local market) were examined and to characterized according to their general ingredients, gluten contents, colorimetry data and mixograph measurement. In addition, the flour were used to make sourdough starters that were assessed for pH, TTA, and fermentation rate from which an optimal sourdough starter could be chosen. This study also compared the product characteristics breads prepared from the with one another by adding extracted sourdough starters. In order to analyze the quality characteristics of the breads, a comparative analysis was conducted through on data for dough fermentation rate, specific volume, texture analyses, colorimetry, water activity and sensory tests. According to the results, the sourdough starters KWF 3, KWF 4 and KWF 5 scored well in evaluations for gluten content, wheat flour characteristics and pH, and were deemed the most optimal starters. To characterize the sourdough breads prepared from KWF 3, KWF 4, and KWF 5, their quality characteristics were analyzed and then compared to those sourdough bread (control group) prepared using a sourdough starter made from imported wheat flour. According to the comparative analysis of the quality characteristics, KWF 4 had the largest volume and specific volume, but had the lowest textural hardness, indicating the softest texture of overall. According to sensory tests, the bread prepared from KWF 4 was significantly more preferred than the other specimens.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.339-345
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• 2001

Baking properties of Korean domestic wheat flour supplemented with pine pollen powder were investigated. Farinographic characteristics showed that the addition of pine pollen increased water absorption without any changes in dough development time and stability of dough in comparison with control. A higher gelatinization temperature and a lower maximum viscosity of dough on amylogram were observed with pine pollen powder addition. The addition of pine pollen powder showed decrease in redness and increases in lightness and yellowness of bread crumb. A significant increase in bread volume was observed as the pine pollen powder added more. Springiness. cohesiveness and resilience of bread were increased by pine pollen powder. Sensory evaluation of bread showed that the addition of pine pollen powder, especially at the level of 1%, enhanced color, mouth feeling, bleak and appearance without significant reduction of overall acceptability.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.521-526
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• 2021

This study characterized the chemical structure and physical properties of domestic commercial wheat starch and compared them with those of imported commercial wheat starch. Three varieties of domestic commercial wheat starch (DWS) were compared to three types of imported wheat starch (IWS). The morphology of DWS granules was spherical with diameters 17.0-18.3 ㎛; the IWS granules exhibited various diameter sizes (16.6-17.7 ㎛). The amylose content of both DWS and IWS was between 23.2-23.8%. DWS exhibited smaller gelatinization temperature ranges and gelatinization enthalpies compared to IWS. These results suggest that IWS-PW (plain wheat starch) is a mixture of many types of wheat starch. In conclusion, the quality of domestic wheat flour and imported wheat flour was related to gluten content as well as to the starch properties.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.16-24
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• 1973

Breads were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) When barley bread was made according to the formula for standard wheat bread, its specific loaf volume (SLV) was quite low (1.3 at 100% addition of water) in comparison with 3.3 for wheat bread. Addition of 10% defatted soy flour increased its SLV to 1.7 (at 100% water). Among various flour-improving additives, the use of 1.5% GMS + 0.5% CSL gave best results (SLV: 2.0 at 100% water). Admixture of wheat flour with the composite flour based on barley was most effective. Replacement of barley flour with 25% wheat flour gave SLV of 2.8 (at 90% water) and that with 50% wheat flour gave SLV of 3.2 (at 90% water), comparable to standard wheat bread with respect to loaf volume, color and texture. 2) Sweet potato bread had the characteristics of turning black-brown on baking. Use of 20% defatted soy flour and GMS + CSL gave higher SLV (1.9 at 100% water). Addition of wheat flour at 25% or 50% level to the composite flour based on sweet potato flour gave SLV of 2.3 and 2.6, respectively, at 90% water and its color and texture were improved 3) Potato flour was different from sweet potato flour in baking, the effect of GMS + CSL being quite low. Bread from corn flour was different from barley flour bread and defatted rice bran was not suitable for bread-making. 4) Bread was made from following composite flours based on naked barley and sweet potato flours along with the use of proper additives: (a) naked barley flour + defatted soy flour + wheat flour (45 : 10 : 45) (b) naked barley flour + defatted soy flour + wheat flour (67 : 10 : 23) (c) naked barley flour + defatted soy flour (90 : 10) (d) sweet potato flour + defatted soy flour + wheat flour (40 : 20 : 40) (e) sweet potato flour + defatted soy flour (60 : 20 : 20) Sensory evaluation of above breads in comparison with standard wheat bread (So) gave the following decreasing order of scores, So>(a)>(b)>(c)>(e)>(d) and Duncan's multiple range test showed that bread (a) was not different from standard wheat bread significantly at 5% level, in overall evaluation including color, texture, taste and flavor.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.298-298
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• 2022

Milling is an important process that determines the quality of flour and is affected by milling machine type, scale, and tempering conditions. In addition, seed hardness is an important factor in determining the amount of tempering water and has been reported to affects flour yield and flour quality. There are reports that vitreousity is used as a measure to distinguish between soft and hard seeds, and the higher the vitreousity, the higher the protein contents. However, there is no established system for measuring viterousity of seeds and studies on the vitreousity and quality characteristics of flour are insufficient. Therefore, in this study, vitreousity, hardness, and milling characteristics were evaluated for 46 major domestic varieties, and their relationship was confirmed. After cutting the seeds using a seed cutter, vitreousity was measured, and seed hardness and flour particle size was measured using SKCS and PSI, respectively. As for the seed hardness index, 'Joa' was the lowest with 11.6, 'Yeonbaek' was the highest with 78.7. As for the milling yield, 'Saeol' had the lowest at 58.1%, and 'Hcjoong' had the highest at 88.6%. Seed hardness index and wheat flour production showed a high positively correlation, showing a similar to that of previous studies. Also, in flour particle size, 'Gobun' was the largest at 75.5 pm, and 'Joa' was the smallest at 43.1 um. Flour yield and flour particle size showed a high positively correlation. As a result of vitreousity, 'Hwangeumal' (55.2%), 'Saekeumkang' (59.1%), 'Baekkang' (52.3%), 'Goso' (44.6%), and 'Joa' (19.2%) were showed. Seed hardness and vitreousity showed a high positively correlation. Also as the vitreousity increased, the flour yield also showed a tendency to increase. In addition, as the seed hardness increased, particle size of the flour yield also showed a tendency to increase. It is thought that this result can be used as a measure to determine the quality of flour with vitreousity. However, further analysis of wheat varieties and methods of analyzing vitreousity are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.229-235
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• 1997

The chemical components of 5 domestic wheats(Kru, Suwon 257, Eunpa, Chokwang and Tapdong), Australian standard white wheat(ASW) and dark northern spring wheat(DNS) were determined in terms of amino acids, sugars and minerals for whole wheat and white wheat flour of 70% milling yield. The protein content of whole Eunpa and Tapdong was approximately 15%, and reduced its content approximately 1% after milling compared to that of whole wheats. The high levels of glutamic acid and proline were observed in domestic wheats. The limiting amino acid of domestic wheat was higher than that of ASW, but lower than that of DNS. Especially, Suwon 257 and Tapdong exhibited the higher limiting amino acid content than other domestic wheats. Glutamic acid and proline content increased, while lysine and threonine was decreased after milling. In general, whole wheat exhibited the higher levels of arabinose and xylose, and the lower level of glucose than flour. The results also showed domestic wheat contained the higher amount of arabinose and xylose than the foreign wheats. Domestic wheat and flour possessed the higher amount of mineral such as P, K, Na and Ca than ASW and DNS, while Al and Si were similar to others.