한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제16권2호
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- Pages.223-227
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- 1984
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- 0367-6293(pISSN)
한국산(韓國産) 밀의 Mixograph특성(特性)과 제(製)빵적성(適性)과의 관계(關係)
Relationship between Mixograph Properties and Bread Quality of Korean Wheat Cultivars and Breeding Lines
- Kim, Chang-Sik (Department of Food Technology, Dongguk University) ;
- Chang, Hak-Gil (Wheat and Barley Research Institute, Office of Rural Development) ;
- Hah, Duk-Mo (Department of Food Technology, Dongguk University) ;
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Yoon, Joo-Ok
(Department of Food Technology, Dongguk University) ;
- Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
- 발행 : 1984.06.30
초록
Quality of flours of 166 different wheat varieties and breeding lines from the 1980-1982 year crop was evaluated with Mixograph. Protein content had a correlation coefficient of 0.68 with sedimentation value and of 0.67 with bread volume. Sedimentation value showed highly significant correlation (r = 0.74) with bread volume. Positive significant correlations were found between protein content and sedimentation value vs. Mixography water-absorption, however the protein content and sedimentation value were not consistently related with mixing time or height to peak. Mixograph curve of the flour in a cultivar showed the specific pattern regardless the environmental conditions.
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