Milling Property of Australian Wheats and Physicochemical Properties of the Flours

호주산(産) 밀의 제분(製粉) 특성(特性)과 밀가루의 물리화학적(物理化學的) 성질(性質)에 관(關)한 연구

  • 이철호 (고려대학교 농과대학 식품공학과) ;
  • 이현덕 (고려대학교 농과대학 식품공학과) ;
  • 권오훈 (고려대학교 농과대학 식품공학과) ;
  • 장학길 (농촌진흥청 맥류연구소)
  • Published : 1984.03.31

Abstract

The milling property of ti different Australian Wheat varieties (Australian Prime Hard (APH), Australian Hard (AH), Western Australian Wheat (WAW), South Australian Wheat (SAW), Australian Standard White (ASW) and Australian Soft Wheat (SW) was investigated by using $B{\ddot{u}}hler$ test mill. The flour characteristics were evaluated by farinograph, mixograph, amylograph, sedimentation and pelshenke tests. The milling race of Australian wheats varied from 59% to 66%, and that of Suwon 219 (Korean variety) was 65.5%. The milling rate was significantly related to the seed weight but less extent to the bulk density of grain. The flours obtained from the wheat varieties exhibited distinctly different chemical compositions and dough properties. The protein content of the flour varied from 14.47% (APH) to 6.59 % (SW). The gluten forming ability of APH and AH was very high, but very low with ASW and Sw. On the other hand, ASw and WAW showed very high gelatinized viscosity, while SAW marked exceptionally low viscosity.

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