KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Analysis of Quality and Processing Suitability of Mixed Seeding and Flour Blending between Wheat Varieties

밀 품종 혼파와 밀가루 혼합에 따른 품질 및 가공적성 분석

  • Kim, Kyeong-Min (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Kim, Kyeong-Hoon (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Kang, Chon-Sick (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Jeong, Han young (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Choi, Chang-Hyun (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Park, Jinhee (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Son, Jae-Han (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Yang, Jinwoo (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Kim, Young-Jin (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Park, Tae-Il (Wheat Research Team, National Institute of Crop Science, RDA) ;
  • Kweon, Meera (Department of Food Science and Nutrition, PNU)
  • 김경민 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 김경훈 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 강천식 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 정한용 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 최창현 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 박진희 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 손재한 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 양진우 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 김영진 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 박태일 (농촌진흥청 국립식량과학원 밀연구팀) ;
  • 권미라 (부산대학교 식품영양학과)
  • Received : 2019.06.10
  • Accepted : 2019.07.21
  • Published : 2019.09.30
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Abstract

This study was conduct to investigate the effect of mixed seed sowing and flour blending on the uniformity of flour quality of Korean domestic wheat. Two wheat varieties (Keumkang and Baegjoong) were selected for sowing mixed seeds, and their growth characteristics and flour quality were analyzed. Quality of flour blending with the same varieties was also evaluated. The ratios for mixed seed sowing and flour blending were from 0 to 100% with a 10% increase of interval for each treatment. On increasing the portion of Baegjoong in mixed seed sowing, the heading time was a little delayed, however, yield increased. The results of the flour quality showed lower damaged starch content and sodium carbonate SRC (solvent retention capacity) value for Keumkang than for Baegjoong. Protein quantity by protein content and quality by SDSS (Sodium Dodecyle Sulfate-Sedimentation) volume, lactic acid SRC, and mixograph pattern of Keumkang were superior to those of Baegjoong. Compared with mixed seed sowing, overall quality characteristics of flours with different ratios showed predictable and proportional change by flour blending. This demonstrated the successful application of flour blending, compared with mixed seed sowing, for improving the uniformity of flour quality.

본 연구는 국산밀의 생산량 증대와 밀가루 품질 균일성 증진을 위해 용도가 다른 금강밀과 백중밀 두 가지 밀 품종의 혼합파종 재배와 밀가루 혼합에 따른 품질과 가공특성을 분석하였고 결과를 요약하면 다음과 같다. 밀 혼파 재배에 따른 수량은 품종이 나타내는 고유 수량에 따라서만 종실 수량이 결정 되었는데, 이는 금강밀과 백중밀의 간장과 수장의 차이가 거의 없어 입지 공간의 증대에 따른 수량 증가는 없고 단순히 단위면적당 수수의 차이로만 수량이 결정된 것으로 보인다. 품질특성은 단백질 함량, 침전가, 손상전분 함량은 혼파 및 밀가루 혼합 둘 다 비율에 따라 품질의 변이의 경향이 같게 나타났고, 특히 밀가루 혼합이 더욱 예측 가능하고 비례적인 품질 변이 결과를 보였다. 밀가루 용매 보유 능력(SRC) 분석 결과 금강밀이 백중밀에 비해 물 흡수도와 손상전분이 적고 글루텐 강도와 arabinoxylan 기여도는 큰 것으로 관찰되었고, 밀가루 혼합의 시료는 비율에 따라 유의성 있게 차이가 났지만 혼파에서 얻은 밀가루는 유의적인 차이를 나타내지 못하였다. Mixograph 반죽 패턴은 금강밀이 피크 높이가 크고 밴드 넓이가 커서 단백질, 침전가, 젖산SRC 값과 같은 경향을 나타내었고, 혼파에 비해 밀가루 혼합에서 더욱 비례적으로 밴드가 변화되는 것을 관찰 할 수 있었다. 이러한 결과를 보아 생산성을 제외하고 품질 균일성을 위해서는 혼파보다는 밀가루 혼합이 더욱 유리하였고, 생산된 밀가루의 여러 가지 품질 특성을 고려 한 후 밀가루 혼합 비율을 조절한다면 원하는 가공적성을 지닌 균일한 품질의 밀가루를 안정적으로 생산 할 수 있을 것으로 판단된다.

Keywords

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