밀 품종 혼파와 밀가루 혼합에 따른 품질 및 가공적성 분석

• Published in: Korean journal of crop science Vol. 64; no. 3; pp. 225 - 233
• Main Authors: 김경민, Kyeong-min Kim, 김경훈, Kyeong-hoon Kim, 강천식, Chon-sick Kang, 정한용, Han Young Jeong, 최창현, Chang-hyun Choi, 박진희, Jinhee Park, 손재한, Jae-han Son, 양진우, Jinwoo Yang, 김영진, Young-jin Kim, 박태일, Tae-il Park, 권미라, Meera Kweon
• Format: Journal Article
• Language: Korean
• Published: 한국작물학회 01.10.2019
• Subjects: flour blending; growth characteristics; mixed seed sowing; uniformity; wheat flour quality; 농학; uniformity; mixed seed sowing; growth characteristics; wheat flour quality; flour blending
• ISSN: 0252-9777; 2287-8432

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.