SRC 방법으로 분석한 국내에서 제분 시판되는 박력 및 중력 밀가루들의 품질특성과 쿠키 제조 적성과의 관계

전수정,미카일영,권미라 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.4

Purpose: In this study, commercial pastry and all-purpose flours in Korea were assessed for flour consistency and their cookie making performance. Methods: The solvent retention capacity (SRC), Rapid Visco Analyzer (RVA), and wire-cut cookie baking test for the two sets of commercial pastry and three sets of all-purpose flours milled by three different manufacturers at different dates were investigated. Results: Pastry flours showed lower ash, protein, damaged starch, and SRC values in four solvents than did all-purpose flours. RVA results showed higher pasting temperature for pastry flours than for all-purpose flours. Cookie baking results showed that pastry flours gave higher weight loss during baking, larger diameter, and darker cookie color than did all purpose flours. As anticipated, overall results confirmed that pastry flours showed superior cookie baking performance to all-purpose flours. The flour samples in each set milled at different dates showed noticeable variations in the SRC profile and flour pasting characteristics, which resulted in a significant difference in the cookie baking performance. In addition, quality and cookie baking performance for pastry and all-purpose flours showed noticeable variation between manufacturers. Conclusion: Correlation analysis showed a significantly negative relationship between cookie diameter and SRC values with all four solvents. Overall, this study has confirmed SRC analysis can be used as a valuable tool for predicting cookie making performance of commercial flours milled in Korea.

국내 트리티케일 품종의 품질 및 이화학적 특성

오선민(Seon-Min Oh),최유찬(Yu-Chan Choi),곽지은(Jieun Kwak),박현진(Hyun-Jin Park),이정희(Jeong-Heui Lee),이점식(Jeom-Sig Lee),박명렬(Myoung Ryoul Park),김홍식(Hong-Sik Kim),김현주(Hyun-Joo Kim),오유근(You-Geun Oh) 한국식품과학회 2022 한국식품과학회지 Vol.54 No.6

본 연구에서는 국내산 트리티케일 3품종(신영, 조성, 신조성)의 이화학적 특성을 조사하고 이를 국내 품종의 밀(백강, 새금강) 및 호밀(씨드그린)과 비교하였다. 트리티케일은 7.77-9.69%의 단백질을 함유하여 밀과 호밀의 단백질 함량보다 다소 낮았지만, 전분함량이 높아(81.57-85.25%) 에너지원 또는 전분 기반 소재에 활용도가 높을 것으로 생각된다. 신영과 조성의 탄산나트륨 보유능은 각각 72.5와 82.0%로 이는 새금강과 백강과 비슷한 수준이었으며 신조성은 97.6%로 트리티케일 중 제분에 의한 전분 손상이 가장 많이 발생한 것을 알 수 있다. 50% 자당 보유능에서는 조성과 신조성은 신영보다 펜토산에 의한 수화 능력이 높았지만, 트리티케일의 젖산 보유능은 밀과 호밀보다 현저하게 낮아 글루텐 형성에는 취약함을 알 수 있다. 이는 wet gluten의 결과에서 트리티케일의 글루텐형성능이 밀가루의 30-50% 수준이었던 것과도 상응하며 트리티케일 중 신조성이 다른 품종보다 높은 GPI와 wet gluten을 나타내 양적 및 질적으로 가공에 유리할 것으로 생각된다. 조성과 신영은 peak viscosity가 200cp 미만으로 빵용 밀인 백강보다 낮은 반면, 신조성은 백강과 새금강의 중간 수준의 점도를 나타내었고 최종적으로 조성과 신영은 저점도의 페이스트 특성을 보였지만 신조성의 경우 다른 두 품종보다 5배 높은 점도를 가지고 있었다. 트리티케일은 낮은 호화 피크와 호화 엔탈피 값이 관측되었다. α-amylase에 의한 전분 가수분해 특성에서 트리티케일은 밀과 호밀보다 초기 20분 동안 가수분해가 더 많이 진행되었으며 120분이 경과하였을 때 밀과 호밀은 38.2-42.2% 수준인 반면 트리티케일은 47% 이상으로 가수분해 정도가 현저히 높았다. 국내산 트리티케일 품종과 특성에 대한 기초연구와 이를 기반으로 한 가공 연구를 다각적으로 수행한다면 국내 식량작물로부터 새로운 식품소재 창출과 더불어 식량안보문제 해결에도 기여할 수 있을 것이라 생각된다. This study investigated the physicochemical properties of domestic triticale flour and compared it with domestic wheat and rye flour. The triticale flour had a low protein content (7.7-9.7%) but a high total starch and amylose content compared to that of the wheat and rye flour. Shinjoseong showed the highest solvent retention capacity for four solutions (water, Na₂CO₃, lactic acid, and sucrose) among the triticale flour. The wet gluten content of triticale ranged from 13.6- 20.4%, which is lower than that of wheat flour (35.7-39.0%). Joseong showed low viscosity behavior in rapid visco analyzer (RVA), and Shinjoseong showed ranges between Baekkang and Saekeumkang flour. The differential scanning calorimetry (DSC) results showed that Shinyoung had a higher gelatinization temperature and enthalpy compared to that of the other triticale flours. All the triticale flour was hydrolyzed over 50% by α-amylase solution for 120 min, which is higher than wheat and rye flour. This study is expected to provide basic information regarding domestic triticale for the food industry and expand its utility by identifying the physicochemical properties.

시판 국산밀가루의 품질특성과 건면 제조적성

문유진(Yujin Moon),전수정(Soojeong Jeon),홍예은(Ye Eun Hong),쟈오위샤(Yuxia Zhao),김경훈(Kyeong Hoon Kim),권미라(Meera Kweon) 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.4

Purpose: This study assessed the quality of commercial Korean domestic wheat flours and their dry noodle-making performance. Methods: Six commercial Korean domestic wheat flours produced from different millers and a commercial all-purpose flour as a control were analyzed for moisture, ash and protein contents, solvent retention capacity (SRC), mixograph, and noodle making performance of dry noodles. Results: The moisture content of the commercial Korean domestic wheat flours varied according to the millers. The ash content of them was significantly higher than that of commercial all-purpose flour. The SRC results showed all Korean domestic flours had much lower lactic acid SRC values and gluten performance index (GPI) than the control. Mixograph data showed that one of the commercial Korean domestic flours (flour D) showed a very narrow bandwidth due to the higher damaged starch and arabinoxylan contribution based on high sodium carbonate and sucrose SRC values. Dry noodles made with commercial Korean domestic wheat flours produced significantly higher turbidity of cooked water and weight gain of cooked noodle than that with the control flour. In addition, the texture of cooked noodles made with commercial Korean domestic wheat flours was less viscoelastic, as illustrated by the less springiness, cohesiveness, gumminess and chewiness, compared to the control. Conclusion: Overall, the dry noodle-making performance of commercial Korean domestic wheat flours was inferior to that of commercial all-purpose flour due to the higher ash content and lower GPI. Lowering milling extraction and application of enzymes for reducing water absorption capacity of flour might improve the dry noodle-making performance.

Source of Variation in Flour Protein Quantity and Quality of a Top-Yielding Korean Wheat Cultivar, Baegjoong Grown from Different Regions

Mikhail D. Young,김경훈,오명규,권미라 한국작물학회 2018 Journal of crop science and biotechnology Vol.21 No.2

Korea mainly imports wheat because a relatively little amount (<1.0% of total usage) is produced domestically. Quality variation in domestic wheats is a major challenge for expanding domestic wheat production and end-use applications. Flour is mainly consumed for noodle making in Korea. Baegjoong is one of the most prevalent domestic wheat cultivars. To reduce quality variation of Baegjoong, a baseline data on the current status of Baegjoong quality is required. Therefore, the effect of growing a single cultivar of Korean domestic wheat, Baegjoong grown in different areas on flour quality was explored, mainly focusing on protein properties, which are known more sensitively influenced by growing environments as well as affecting noodle quality. Twenty Baegjoong flour samples milled from wheat grown in Gwangju, Naju, and Chilgok were subjected to proximate analysis, sedimentation volume, glutenin macropolymer, solvent retention capacity (SRC), and mixograph. Flour sample quality variations within each growing region and among growing regions were compared. Protein content, sedimentation volume, SRC value, and mixograph mid-line peak time, value, and width of flour samples showed significant variation among growing regions but much larger variation within growing regions. Although Gwangju and Naju are close, notable flour quality variations existed between the two city groups. Overall, variations in flour quality were larger. within regions, compared to those between regions, possibly due to different farming practices. To identify the main cause of quality variations within growing regions and reduce them, a survey of farming practices needs to be conducted.

미국 연질밀가루의 품질특성과 생면 제조 적합성

왕샤오 ( Xiao Wang ),권미라 ( Meera Kweon ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.2

Purpose: The present study assessed the quality of US Soft Red Winter wheat flours and their suitability for making fresh noodles. Methods: Twelve flours milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour as control were analyzed for their physicochemical properties, sodium dodecyl sulfate (SDS) sedimentation volume, solvent retention capacity (SRC), pasting properties by rapid visco analyzer (RVA), and fresh noodle-making performance. Results: There were significant differences between the 12 samples of SRW flour from the analyzed results of all wheat flour properties except for the pasting properties. The differences in protein content, SDS sedimentation volume, and lactic acid SRC were significant. In the noodle-making performance, significant differences were observed between the 12 soft wheat flour samples in all properties except the brightness of fresh noodles and textural properties of cooked noodles, such as resilience, springiness, and cohesiveness. The firmness and chewiness of the SRW flour were significantly different from those of the control. The correlation between the quality characteristics of wheat flour and noodle quality, protein content, SDS sedimentation volume, and lactic acid SRC values, which are protein-related characteristics, showed a significant correlation with the redness of the fresh noodles and the texture of the cooked noodles. Conclusion: SRW flour can be used successfully for making fresh noodles, and the quantity and quality of protein in the SRW flour set tested were the critical factors influencing fresh noodle quality.

글루텐 강도가 다른 미국산 연질밀가루의 건면 제조 적성 비교

백나연,권미라 한국식품조리과학회 2022 한국식품조리과학회지 Vol.38 No.3

Purpose: The present study compared the dry noodle-making performance of US soft wheat flours with different gluten strength. Methods: Three flours (weak, medium, and strong gluten strength - W, M, and S, respectively) milled from US Soft Red Winter (SRW) wheat cultivars and a commercial all-purpose flour (control) were analyzed for their physicochemical properties including pasting property, SDS sedimentation volume, solvent retention capacity (SRC), and dry noodle-making performance. Results: The three soft wheat flours were significantly different in SDS sedimentation volume, lactic acid SRC, and gluten performance index, whereas the all-purpose flour had similar SDS sedimentation value and lactic acid SRC to S flour, and gluten performance index similar to the M flour. The peak viscosity of pasting, final viscosity, and peak time of the all-purpose flour were within the range of soft flours. The resistance (R) and extensibility (E) of the fresh noodles were in the order of W<M<S flour. The R and E of the all-purpose flour were greater than all three soft wheat flours, but the R/E of the flour was similar to the S flour. The firmness and chewiness measured after boiling the dry noodles made with the S soft wheat flour were higher or similar, compared to those made with the all-purpose flour. Conclusions: Soft wheat flour with high gluten strength was suitable for making dry white-salted noodles. The SDS sedimentation volume, lactic acid SRC, and gluten performance index of the soft wheat flours could be useful indicators for selecting a soft wheat flour suitable for dry white-salted noodle production.

Surface cross-linking process to improve the performance of the superabsorbent polymer according to solvent types

홍석주,김해찬,김정수,강병관,신우승,김유진,장영욱,김동현 한국공업화학회 2018 한국공업화학회 연구논문 초록집 Vol.2018 No.1

원료별 식이섬유의 밀가루 대체 시 가공적성 및 전분소화지연효과

이홍임 ( Hong Im Lee ),이현규 ( Hyeon Gyu Lee ),배인영 ( In Young Bae ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.4

귀리, 콩, 감자, 밀에서 유래한 다양한 식이섬유를 밀가루 대신 10-40%까지 대체함에 따른 수화능, 동적점탄성, 용매흡착능 및 in vitro starch digestion을 비교하였다. 귀리, 콩, 감자, 밀에서 유래한 다양한 식이섬유를 식이섬유의 대체비율이 증가할수록 수분흡착능과 팽윤력은 증가한 반면, 수분용해도는 감소하였다. 밀가루 대신 콩과 감자 식이섬유를 대체함에 따라 동적점탄성은 증가하였으나, 귀리와 밀 식이섬유 대체에서는 오히려 감소하는 경향을 보였다. 식이섬유 대체에 따른 밀가루의 용매흡착능 변화를 분석한 결과, 낮은 대체량의 귀리 식이섬유와 높은 대체량의 콩과 감자 식이섬유가 활용 가능성을 보였다. 원료별 식이섬유 대체 시 밀가루 겔의 전분소화 패턴은 식이섬유 대체 비율이 증가함에 따라 glucose 방출은 감소하였으나, 원료별 특성에 따른 유의적인 차이는 없었다. 특히, 밀식이섬유를 제외한 귀리, 콩, 감자 식이섬유는 모두 RDS감소와 RS 증가에 따른 pGI 저하를 보여 실제 식품소재로 활용 시가공적성을 유지할 수 있다면 전분소화지연효과를 기대할 수 있음을 확인할 수 있었다. 한편, 식이섬유의 원료에 따른 식이섬유 조성과 전분소화 관련 특성 간 상관관계를 분석한 결과, 전분소화를 지연시키는 효과는 수용성 식이섬유보다는 불용성과 총식이섬유 함량이 중요한 인자임을 알 수 있었다. Wheat flour in a gel model was replaced with dietary fibers from various sources (oat, pea, potato, and wheat) in order to investigate their baking quality and in vitro starch digestibility. Then their hydration properties and solvent retention capacities (SRC) were measured. Over all, the gels with dietary fibers experienced increased water absorption index, swelling power, and SRC values, while water solubility decreased dose-dependently. The storage modulus (G`) and loss modulus (G") of the wheat flour gel increased by the addition of pea and potato fibers but decreased by oat and wheat fibers. The wheat flour gels with dietary fibers showed considerable decreases in the amount of released glucose. Also wheat flour replacement with dietary fibers lowered RDS and increased RS. Among SRC values, water and sucrose showed significant positive correlations with TDF and IDF. The contents of TDF, IDF, and SDF were highly correlated with RS (positive) and pGI (negative). Specially, for lowering starch digestibility, TDF and IDF were more important factors than SDF.