Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour
The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD),...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/3416905 |
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| author | Min Jeong Kang Mi Jeong Kim Han Sub Kwak Sang Sook Kim |
| author_facet | Min Jeong Kang Mi Jeong Kim Han Sub Kwak Sang Sook Kim |
| author_sort | Min Jeong Kang |
| collection | DOAJ |
| description | The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method. |
| format | Article |
| id | doaj-art-0c7cfa23682c46a3a92937c1aa64d0c2 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-0c7cfa23682c46a3a92937c1aa64d0c22025-02-03T01:26:14ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/34169053416905Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat FlourMin Jeong Kang0Mi Jeong Kim1Han Sub Kwak2Sang Sook Kim3Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55465, Republic of KoreaDepartment of Food and Nutrition, Changwon National University, Changwon-si 51140, Republic of KoreaResearch Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55465, Republic of KoreaResearch Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55465, Republic of KoreaThe aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.http://dx.doi.org/10.1155/2019/3416905 |
| spellingShingle | Min Jeong Kang Mi Jeong Kim Han Sub Kwak Sang Sook Kim Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour Journal of Food Quality |
| title | Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour |
| title_full | Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour |
| title_fullStr | Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour |
| title_full_unstemmed | Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour |
| title_short | Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour |
| title_sort | effects of milling methods and cultivars on physicochemical properties of whole wheat flour |
| url | http://dx.doi.org/10.1155/2019/3416905 |
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