지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
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The objective of this study was to compare physicochemical, microbial, and antioxidant properties of domestic and imported wheat kernels for bread making. Two domestic (JK1, 2) and three imported (ND, DNS, and CWRS) kernels were compared. Domestic kernels had higher moisture contents, and lower ash and protein contents (p<0.05). In grain characteristics, JK1 had 13.62% of damaged kernels, which was the highest among the samples (p<0.05). JK2 was similar to imported kernels in the ratio of sound kernels, foreign materials, and damaged kernels. Kernel size of JK1, 2 was larger than the imported kernels; therefore, kernels area and perimeter were higher by the image analyzer. Domestic kernels hid lower total aerobic counts the imported kernels (p<0.05). Domestic kernels and DNS had no yeast, while NS and CWRS had yeast in kernels. DNS (3.08 mg gallic acid equivalent (GAE)/g) had the highest total polyphenol content (TPC), followed by JK1 (2.81 mg GAE/g). JK2 had the lowest amount of TPC as 2.26 mg GAE/g. Total flavonoid content (TFC) was the highest in DNS as 0.44 mg catechin equivalent (CE)/g and JK2 was the lowest as 0.12 mg CE/g. Domestic wheat kernels had lower protein content and lightness than the imported wheat kernels so that flour from domestic wheat kernels may have lower quality for baking.
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참고문헌 (23)
참고문헌 신청
AACC / 2000 / Approved Methods of the American Association of Cereal Chemists, 10th ed, Method 08-01, 44-15A, 46-12
Akond ASMGM / 2010 / Total polyphenol, polyphenol oxidase, antioxidant activity and color profiles of some wheat varieties from Bangladesh / Res J Agric & Biol Sci 6:186~190
Baik BK / 1994 / Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles / Cereal Chem 71:315~320
최재석 / 2016 / 우리밀과 수입밀로 제조한 피자반죽의 이화학적 및 관능적 특성 비교 / 한국식품과학회지 48(4):366~371
Dupont FM / 2003 / Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesis / J Cereal Sci 38:133~146
Akond ASMGM / 2010 / Total polyphenol, polyphenol oxidase, antioxidant activity and color profiles of some wheat varieties from Bangladesh / Res J Agric & Biol Sci 6:186~190
Baik BK / 1994 / Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles / Cereal Chem 71:315~320
최재석 / 2016 / 우리밀과 수입밀로 제조한 피자반죽의 이화학적 및 관능적 특성 비교 / 한국식품과학회지 48(4):366~371
Dupont FM / 2003 / Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesis / J Cereal Sci 38:133~146
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