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2019 Vol.64, Issue 4 Preview Page

Original Research Article

Enhancement of Cookie Quality by Microwave Treatment of Allergy Reaction-reduced “Ofree” Wheat Flour

마이크로웨이브 조사를 통한 알러지 저감 밀 오프리의 제과 가공적성 개선

JinHee Park1
,
Young-Mi Yoon2
,
Jae-Han Son3
,
Chang-Hyun Choi1
,
Kyeong-Hoon Kim1
,
Kyeong-Min Kim1
,
Young-Keun Cheong4
,
Chon-Sick Kang1
,
Jinwoo Yang3*
박 진희1
,
윤 영미2
,
손 재한3
,
최 창현1
,
김 경훈1
,
김 경민1
,
정 영근4
,
강 천식1
,
양 진우3*
1Agriculture Researcher, Wheat Research Team, National Institute of Crop Science, RDA
2Agriculture Researcher, Crop Breeding Division, National Institute of Crop Science, RDA
3Post doctorate Researcher, Wheat Research Team, National Institute of Crop Science, RDA
4Agriculture Senior Researcher, Wheat Research Team, National Institute of Crop Science, RDA
1농촌진흥청 국립식량과학원 밀연구팀 농업연구사
2농촌진흥청 국립식량과학원 작물육종과 농업연구사
3농촌진흥청 국립식량과학원 밀연구팀 박사 후 연구원
4농촌진흥청 국립식량과학원 밀연구팀 농업연구관
* Corresponding Author
31 December 2019. pp. 366-372
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Abstract

The use of flour milled from the Ofree wheat cultivar for baking attenuates allergies because some of the genes related to the allergic reaction have been knocked because some of its genes related to allergic reactions have been knocked down or knocked out through genetic mutation. However, the utilization of this flour is limited because the Ofree grain contains high content of total protein and gluten. Microwave irradiation has been used for changing the protein and gluten characteristics of wheat flour. Thus, this study investigated appropriate conditions of microwave irradiation to enhance the utilization of Ofree flour. As a result, when the flour was microwave-treated for 2 min, although the total protein and gluten contents were not changed, some qualities of the baked sugar-snap cookies, such as spread factor (diameter and thickness) and appearance (crack), were ameliorated. However, excessive heat treatment of the flour for over 3 min led to protein denaturation, which negatively affected the quality of the products. These results indicate that 2 min of microwave irradiation of flour that has high content of total protein and gluten can be used for the enhancement of cookie quality. Therefore, these results are expected to increase the utilization of Ofree wheat flour.

Keywords
allergy
cookie
gluten
microwave
wheat
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 64
  • No :4
  • Pages :366-372
  • Received Date : 2019-09-27
  • Revised Date : 2019-11-03
  • Accepted Date : 2019-11-09
  • DOI :https://doi.org/10.7740/kjcs.2019.64.4.366
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