Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Relation of Physicochemical Properties and Cookie Baking Potentialities of Korean Wheat Flours

한국산 밀가루의 이화학적(理化學的) 특성(特性)과 쿠키 제조적성(製造適性)

  • Chang, Hak-Gil (Wheat and Barley Research Institute, Office of Rural Development) ;
  • Shin, Hyo-Sun (Department of Food Technology, Dongguk University) ;
  • Kim, Sang-Soon (Department of Food and Nutrition, Sook Myung Woman's University)
  • 장학길 (농촌진흥천 맥류연구소) ;
  • 신효선 (동국대학교 식품공학과) ;
  • 김상순 (숙명여자대학교 식품영양학과)
  • Published : 1984.06.30
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Abstract

Fifiy-five wheat samples were studied to obtain the basic information on the varietal differences of physicochemical characteristics and cookie baking potentiality in wheat breeding lines. Alkaline water retention capacity (AWRC) value had a correlation coefficient of $0.51^{**}$ with sedimentation value, of $0.45^{**}$ with protein content, and of $0.47^{**}$, with Pelshenke value. The highly significant correlation coefficient was obtained for cookie diameter vs. AWRC value $(-0.98^{**})$ and cooki diameter vs. protein content $(-0.46^{**})$. Farinograph absorption is highly correlated with AWRC value $(r=0.77^{**})$ and with cookie diameter $(r=-0.73^{**})$. Farinograph band width had a correlation coefficient of $-0.49^{**}$ with AWRC value, and of $0.44^{**}$ with cookie diameter.

한국산 소맥육성계통(小麥育成系統)에 대한 소맥분(小麥粉)의 이화학적(理化享的) 특성(特性)과 쿠키제조적성에 관하여 검토하였다. AWRC는 침전가(沈澱價). Pelshenke value 및 단백질함량과는 각각 $r=0.50^{**}$, $r=0.45^{**}$ 및 $r=0.47^{**}$의 정(正)의 유의상관(有意相關)이 있었고, 구키직경과 AWRC 및 단백질함량은 각각 $r=-0.98^{**}$및 $r=-0.46^{**}$의 부(負)의 상관(相關)이 있었다. Fa-ninograph absorption과 AWRC 및 쿠키직경과는 $r=0. 77^{**}$ 및 $r=-0.73$의 고도(高度)의 유의성(有意性)이 있었으며,Farino graph band width와 AWRC는 $r=-0.49^{**}$,쿠키직경과는 $r=0.44^{**}$의 상관(相關)이 있었다.

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