Domestic Wheat Flour Research Articles

대봉감 퓨레를 첨가한 우리밀 식빵의 품질 특성

대봉감 퓨레를 첨가한 우리밀 식빵의 품질 특성

천년초 선인장 분말을 첨가한 우리밀 국수의 품질특성

The quality characteristics of noodles made from domestic Korean wheat flour added with 0, 1, 3, 5% cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time of dough, as determined by farinography, increased with higher cactus powder content. Stability and elasticity of dough decreased as fermentation proceeded. Cooking characteristics of noodles made from dough such as weight, water absorption, and volume decreased with higher cactus powder content. The turbidity of cooked water increased significantly with 5% cactus powder content. For color test, L-value decreased while a-value and b-value increased with higher cactus powder content. In texture analyses, hardness, adhesiveness, springiness, cohesiveness, and gumminess increased with higher cactus powder content. In the sensory test, noodles containing 3% cactus powder were the most preferred.

Asymmetric Price Transmission in Indonesia's Wheat Flour Market

Data indicate that its domestic price in Indonesia has been increasing regardless of movements in the international price of wheat. A test for asymmetric price transmission from international wheat to domestic wheat flour markets is conducted using an error correction model and find the presence of asymmetric price transmission. The upward adjustment in the domestic price of wheat flour is much faster than its adjustment downward when it deviates from long-run equilibrium. Our results are robust to use of disaggregated data as well as to inclusion of additional of control variables such as prices of other inputs. We argue that asymmetric transmission occurs due to market concentration of wheat flour milling. We offer some policy suggestions for correcting these.

国産もち小麦「もち姫」を含む国産小麦パンの製パン性および特徴的物性の解析

国産もち小麦「もち姫」を含む国産小麦パンの製パン性および特徴的物性の解析

시판 중인 우리밀 및 수입밀 밀가루의 품질 및 특성 비교 분석

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

Influence of Baking and Thawing Conditions on Quality of Par-Baked Meat Pie

We determined the influences of baking time and thawing conditions on par-baked meat pie from commercial wheat flours in Korean market. Optimum water absorption and resting time of dough sheet for meat pie were 33% and one hour, respectively. Loaf volume and crust color of par-baked meat pie with 12 min initial baking at 210°C, frozen at -30°C and then 9 min of second baking without thawing were better than any other baking and thawing conditions, although loaf volume of par-baked meat was smaller than that of fully baked meat pie. Par-baked meat pie made from domestic commercial wheat flour and imported commercial wheat flour for baking bread showed higher loaf volume and suitable color of crust than the imported commercial wheat flour for noodle making and for baking cookie.

Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour

The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat flours were in the range of 7.2 ∼ 10.0%, lower than that of a commercial hard-type wheat flour, Cameria (12.4%). Norin 61, Hokushin and Nebarigoshi had higher peak viscosity and breakdown, lower final viscosi-ties and setback than those of Cameria, while Haruibuki with high amylose content (29.2%) had lower peak and final viscosities than did the others. The dough made from the domestic wheat flours had significantly lower water absorption, development and stability time than that from Cameria. Among the domestic wheat flours, Hokushin had a strong consistency of dough for stretching than the others. In contrast, Haruibuki made less extensible and firmer dough than the others. Loaf volume of bread baked from the domestic wheat flours was considerably lower than that from Cameria. Also, the firmness of bread from the domestic wheat flours was significantly higher than that of Cameria after baking and during storage for 5 days. Among the domestic wheat flours, Hokushin exhibited good dough strength and big loaf volume of bread. In contrast, the present flour of Haruibuki was found to have inferior dough and breadmaking qualities.

Gelatinization Properties of Some Domestic Wheat Flours and Their Utilization for Confectionery

Gelatinization Properties of Some Domestic Wheat Flours and Their Utilization for Confectionery

国内産小麦の製めん適性に関する研究 （第３報） 小麦デンプンの高速液体クロマトグラフィーによる性状比較

ASW構成7品種と国内産小麦3品種のプライマリースターチとテーリングスターチの性状について比較検討し,つぎの結果を得た.(1) ヨウ素親和力とHPSECとの間に,アミロース含量の明瞭な相関は得られなかった.(2) ASWと国内産小麦のプライマリースターチ間およびテーリングスターチ間には,ヨウ素親和力,HPSECのいずれの分析においても,アミロース含量の顕著な相違は認められなかった.(3) プライマリースターチはテーリングスターチよりも,やや高いアミロース含量を示した.(4) テーリングスターチはプライマリースターチに比較すると,アミロペクチンに高分子量成分が多く,これらのデンプン間では,アミロペクチンに構造的相違があることが示唆された.(5) ASWは国内産小麦よりもアミロペクチンに低分子量成分が多い傾向を示した.(6) β-アミラーゼ分解率もHPSECの結果とは一致しなかったが,HPSECでは分解後のアミロペクチンの相対比率は,ASWの方が低い値を示した.(7) これらから,ASWのアミロペクチンの構造的な特性が示唆されたが,さらに分離精製したアミロース,アミロペクチンについて検討する必要があると推察した.

国内産小麦の製めん適性に関する研究 Ｉ でんぷんの糊化特性に関与する因子

ASWと国内産小麦の糊化特性について検討し,つぎの結果を得た. (1) 小麦粉のNaCl-アミログラムでは,降温時に粘度曲線の盛り上り部分(降温時ピーク)が認められた. (2) ASWは降温時ピーク面積が大きく,国内産小麦では小さいか,あるいは認められなかった. (3) 1%SDSによるデンプンの処理は, ASWと国内産小麦とのデンプンのビスコグラム,膨潤度の差を減少させた. (4) デンプンの1%SDS可溶性物質の1%SDS処理デンプンへの再添加ビスコグラムでは, ASWとホロシリではブレークダウンの大きさにやや差が認められた. (5) デンプンに含まれるタンパクの溶媒に対する溶解性は, ASWと国内産小麦では異なり, ASWは高い溶解性を示した. (6) デンプンの1%SDS可溶性物質中のタンパクのHPLCによる比較では, ASWとホロシリ間では差が14認められなかったが,他の国内産小麦との間には大きな差はなかった.

Studies on the Breadmaking Quality of Japanese Domestic Wheat Flours. Part I.

Studies on the Breadmaking Quality of Japanese Domestic Wheat Flours. Part I.

Studies on the Breadmaking Quality of Japanese Domestic Wheat Flours. Part II

Studies on the Breadmaking Quality of Japanese Domestic Wheat Flours. Part II