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ISSN : 1598-5504(Print)
ISSN : 2383-8272(Online)
Journal of Agriculture & Life Science Vol.47 No.5 pp.257-264

국내 재래 반왜성“앉은뱅이 밀”의 제과 적성 평가

허무룡1, 최인덕2, 강천식2, 김경훈2, 박은옥3, 박철수3*
1경상대학교 농업생명과학대학 원예학과(농업생명과학연구원), 2국립식량과학원 벼맥류부 맥류사료작물과, 3전북대학교 농업생명과학대학 작물생명과학과

Evaluation of Cookie Quality from Semi-dwarf Korean Landrace Crippled Wheat "Anzunbaengimil"

Chul Soo Park3*, Moo-Ryong Heo1, In-Duck Choi2, Chin-Sik Kang2, Kyung-Hoon Kim2, Eun-Ok Park3
2Dept. Crop Science and Biotechnology, Chonbuk National University, Jeonju 561-756, Korea
1Dept. Horticulture, Gyeongsang National University, Jinju 660-701, Korea (Institute of Agriculture and Life Science)

1Dept. Rice and Winter Cereal Crop, NICS, RDA, Iksan 570-080, Korea
Received: JUL. 1. 2013, Revised: AUG. 23. 2013, Accepted: OCT. 7. 2013


The objective of this study was to evaluate flour properties and cookie quality from Koreanlandrace, Anzunbaengimil, which cultivated in Gyeongsangnam-do Jinju. Wholemeal and flour ofAnzunbaengimil were collected from Jinju and grain also was milled with a Bühler experimentalmill. Wholemeal and flour of Anzunbaengimil from Jinju showed higher ash and protein content,darker flour color and lower SDS-sedimentation volume, dry gluten and amylose content thanwheat flour milled from experimantal mill due to the bran of wheat gran. Wholemeal and flour ofAnzunbaengimil from Jinju showed higher water absorption of mixograph and lower cookiediameter than wheat flour milled from experimental mill, no significant difference was not foundin mixing time and mixing tolerance of mixograph. Average particle size of wheat flour anddamaged starch content of wheat flour milled from experimental mill were 54.44μm and 2.46%,respectively. These properties of Anzunbaengimil were similar to soft wheat flour. Total and watersoluble arabinoxylan of wheat flour milled from experimental mill were 28.52% and 9.49%,respectively, which were higher content than Korean wheat cultivars. Cookie diameter of wheat flour milled from experimental mill was 86.88mm, which comparable to commercial wheat flourfor cookie baking. Top grain of wheat flour milled from experimental mill was also comparable tocommercial wheat flour for cookie baking.


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