Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Studies on Baking Properties of Korean Wheat

韓國産 小麥의 製빵 適性에 關한 硏究

  • Lim, Yoon-Hee (Dept. of Food Science & Technology, Dongguk University) ;
  • Noh, Wan-Seob (Dept. of Food Science & Technology, Dongguk University)
  • Published : 1997.08.01
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Abstract

The primary objective of this study was tested the baking properties of Korean wheat. In test results, the wheat which was harvested from all over the Korea, not suitable for making bread and cake products. However, some of possibilities to make bread were found by using vital gluten as well as additives. Out of Korean wheat classes, the Tapdong wheat showed good properties for bread making, and it is recommended to develope it as bread making wheat by segregating from other classes in seeding and harvesting.

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