• Title/Summary/Keyword: physico-chmeical property

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Comparison of Physico-Chemical Properties between Waxy and Non-waxy Wheat Grains (찰성밀과 보통밀간의 이화학적 특성 비교)

  • Lee Choon-Ki;Nam Jung-Hyun;Kang Moon-Seok;Ku Bon-Chol;Park Kwang-Keun;Kim Jae-Cheol;Son Young-Koo;Park Jeong-Hwa;Lee Yeong-Ho;Son Jong-Rok;Min Young-Kyoo
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.50 no.6
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    • pp.419-427
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    • 2005
  • For the purpose to verify the physico­chemical properties of Korean waxy wheat, comparative analyses between waxy wheat lines and their respective maternal parents were performed on mixing and pasting properties, and flour particle sizes. The particle sizes of waxy wheat flour were significantly larger than those of their parents when milled in a same condition. Although the protein contents of flour in waxy wheat lines tested were high as much as those of bread wheat, the quality parameters showed lower baking uses based on sedimentation volumes and mixing characteristics. Waxy flour required more water than non-waxy flour to obtain the proper mixogram. Waxy wheat flour showed more or less higher onset pasting temperatures and much higher breakdown viscosities than their respective parent flour in the Rapid Viscograph test. Moreover, peak viscosity temperatures and final viscosities were dramatically reduced in waxy wheat lines by showing $79.4 - 81.7^{\circ}C$ and 101 ­116.9 RVU, respectively, compared to their parents in that the temperatures above $95^{\circ}C$ and the viscosity ranges of 148 -171.8 RVU.