알러지 저감 오프리 밀가루의 머핀 제조 적합성 = Suitability of low-allergy wheat ‘O-free’ flour for making muffins

다국어 초록 (Multilingual Abstract)

Purpose: This study explored the suitability of low-allergy wheat “O-free” flour (OF) for making muffins compared with commercial soft wheat f lour (SWF) as a control. Methods: Flour quality characteristics were analyzed by moisture and protein content, solvent retention capacity (SRC), sodium dodecyl sulfate (SDS) sedimentation volume, and pasting properties. The muffin-making performance of the flour was evaluated by moisture content, weight, height, volume, porosity, and color of the muffin. Furthermore, moisture content and firmness of muffins were measured during storage at 4℃ for 7 days. Results: The analysis revealed that OF exhibited higher protein content, SRC, and SDS sedimentation volume compared to SWF. Although pasting viscosity values of SWF were lower than those of OF, their RVA curves were similar in pattern. Interestingly, muffins formulated with "O-free" flour (MOF) demonstrated a significantly larger volume and appeared to have more pores in their cross-section compared to those made with soft wheat flour (MSWF). During storage, the moisture content in both types of muffins exhibited minor changes, showing no significant difference between MSWF (19.5% to 18.0%) and MOF (18.9% to 17.0%). However, MOF displayed lower firmness and a reduced tendency for retrogradation compared to MSWF, indicating its superior quality in terms of muffin texture. Conclusion: Based on the overall findings, "O-free" flour proves to be well-suited for making muffins and can successfully produce excellent-quality muffins with reduced allergens.