Physicochemical and Bread-making Properties of Air Flow Pulverized Wheat and Corn Flours
- Authors
- Chung, Soo Yeon; Han, Sung Hee; Lee, Seog Won; Rhee, Chul
- Issue Date
- 12월-2010
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- physicochemical property; bread quality; particle size; wheat flour; corn flour
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.19, no.6, pp.1529 - 1535
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 19
- Number
- 6
- Start Page
- 1529
- End Page
- 1535
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/115221
- DOI
- 10.1007/s10068-010-0217-5
- ISSN
- 1226-7708
- Abstract
- The air flow pulverized grain flours were prepared from American wheat (AWF), Korean wheat (KWF), and corn (CRF) at 3 different grinding speeds, 9,000, 10,000, and 11,000 rpm. The effects of grinding speed on the physicochemical and bread making characteristics of resulting flours were investigated. Pulverization at low grinding speed produced the flour similar to those from conventional milling in particle size (80-100 mu m). The higher speed grinding at 11,000 rpm produced grain flours with smaller particle sizes (20-30 mu m) and higher amount of damaged starches. Accordingly, grinding speed increased water holding capacity, swelling power, and water solubility of the resulting grain flour, and also increased pasting properties. Gluten addition was needed for KWF (15% gluten) and CRF (30% gluten) to facilitate optimum bread making. The flour pulverized at high speed produced the KWF and CRF bread with the highest loaf volume and the lowest firmness.
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Collections - College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
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