The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Comparison of Physicochemical, Microbial and Antioxidant Properties in Domestic and Imported Wheat Kernels for Bread Making

제빵용 우리밀과 수입밀 원맥의 이화학, 미생물, 항산화 특성 비교

  • Kwak, Han Sub (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) ;
  • Kim, Mi Jeong (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) ;
  • Heo, JeongAe (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) ;
  • Kim, Min Jung (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) ;
  • Shim, Jaewon (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) ;
  • Kim, Oui-Woung (Research Group of Smart Food Distribution System, Korea Food Research Institute) ;
  • Kim, Hoon (Research Group of Smart Food Distribution System, Korea Food Research Institute) ;
  • Kim, Sang Sook (Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
  • 곽한섭 (한국식품연구원 감각인지연구단) ;
  • 김미정 (한국식품연구원 감각인지연구단) ;
  • 허정애 (한국식품연구원 감각인지연구단) ;
  • 김민정 (한국식품연구원 감각인지연구단) ;
  • 심재원 (한국식품연구원 감각인지연구단) ;
  • 김의웅 (한국식품연구원 스마트유통시스템연구단) ;
  • 김훈 (한국식품연구원 스마트유통시스템연구단) ;
  • 김상숙 (한국식품연구원 감각인지연구단)
  • Received : 2017.01.30
  • Accepted : 2017.09.07
  • Published : 2018.02.28
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Abstract

The objective of this study was to compare physicochemical, microbial, and antioxidant properties of domestic and imported wheat kernels for bread making. Two domestic (JK1, 2) and three imported (ND, DNS, and CWRS) kernels were compared. Domestic kernels had higher moisture contents, and lower ash and protein contents (p<0.05). In grain characteristics, JK1 had 13.62% of damaged kernels, which was the highest among the samples (p<0.05). JK2 was similar to imported kernels in the ratio of sound kernels, foreign materials, and damaged kernels. Kernel size of JK1, 2 was larger than the imported kernels; therefore, kernels area and perimeter were higher by the image analyzer. Domestic kernels hid lower total aerobic counts the imported kernels (p<0.05). Domestic kernels and DNS had no yeast, while NS and CWRS had yeast in kernels. DNS (3.08 mg gallic acid equivalent (GAE)/g) had the highest total polyphenol content (TPC), followed by JK1 (2.81 mg GAE/g). JK2 had the lowest amount of TPC as 2.26 mg GAE/g. Total flavonoid content (TFC) was the highest in DNS as 0.44 mg catechin equivalent (CE)/g and JK2 was the lowest as 0.12 mg CE/g. Domestic wheat kernels had lower protein content and lightness than the imported wheat kernels so that flour from domestic wheat kernels may have lower quality for baking.

Keywords

References

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