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2019 Vol.64, Issue 3 Preview Page

Original Research Article

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

Kyeong-Min Kim1
,
Kyeong-Hoon Kim1
,
Chon-Sick Kang1
,
Han young Jeong1
,
Chang-Hyun Choi1
,
Jinhee Park1
,
Jae-Han Son2
,
Jinwoo Yang2
,
Young-Jin Kim3
,
Tae-Il Park3
,
Meera Kweon4*
김 경민1
,
김 경훈1
,
강 천식1
,
정 한용1
,
최 창현1
,
박 진희1
,
손 재한2
,
양 진우2
,
김 영진3
,
박 태일3
,
권 미라4*
1Researcher, Wheat Research Team, National Institute of Crop Science, RDA
2Postdoc, Wheat Research Team, National Institute of Crop Science, RDA
3농촌진흥청 국립식량과학원 밀연구팀 농업연구관 (Senior Researcher, Wheat Research Team, National Institute of Crop Science, RDA
4Associate Professor, Department of Food Science and Nutrition, PNU
1농촌진흥청 국립식량과학원 밀연구팀 농업연구사
2농촌진흥청 국립식량과학원 밀연구팀 박사 후 연구원
3농촌진흥청 국립식량과학원 밀연구팀 농업연구관
4부산대학교 식품영양학과 부교수
* Corresponding Author
30 September 2019. pp. 225-233
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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.

Keywords
flour blending
growth characteristics
mixed seed sowing
uniformity
wheat flour quality
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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 :3
  • Pages :225-233
  • Received Date : 2019-06-10
  • Revised Date : 2019-07-18
  • Accepted Date : 2019-07-21
  • DOI :https://doi.org/10.7740/kjcs.2019.64.3.225
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