Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)
Joint Authors
Kim, Sang Sook
Byeon, Yang Soo
Kim, Mi Jeong
Lee, Dabeen
Kwak, Han Sub
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-10-26
Country of Publication
Egypt
No. of Pages
9
Abstract EN
The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams.
As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general.
Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels.
Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples.
However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties.
On the other hand, antioxidant properties increased as brans were added.
Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour.
Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.
American Psychological Association (APA)
Kim, Sang Sook& Byeon, Yang Soo& Kim, Mi Jeong& Lee, Dabeen& Kwak, Han Sub. 2020. Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung). Journal of Food Quality،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1185025
Modern Language Association (MLA)
Kim, Sang Sook…[et al.]. Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung). Journal of Food Quality No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1185025
American Medical Association (AMA)
Kim, Sang Sook& Byeon, Yang Soo& Kim, Mi Jeong& Lee, Dabeen& Kwak, Han Sub. Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung). Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1185025
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185025