Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Single-Kernel Characteristics of Soft Wheat in Relation to Milling and End-Use Properties

  • Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Chang, Hak-Gil (Department of Food Science and Biotechnology, Kyungwon University)
  • Published : 2007.12.31
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Abstract

To investigate the relationship of wheat single kernel characteristics with end-use properties, 183 soft wheat cultivars and lines were evaluated for milling quality characteristics (kernel hardness, kernel and flour protein, flour ash), and end-use properties (i.e., as ingredients in sugar-snap cookies, sponge cake). Significant positive correlations occurred among wheat hardness parameters including near-infrared reflectance (NIR) score and single kernel characterization system (SKCS). The SKCS characteristics were also significantly correlated with conventional wheat quality parameters such as kernel size, wheat protein content, and straight-grade flour yield. The cookie diameter and cake volume were negatively correlated with NIR and SKCS hardness, and there was an inverse relationship between flour protein contents and kernel weights or sizes. Sugar-snap cookie diameter was positively correlated with sponge cake volume.

Keywords

References

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