Physicochemical and Bread-making Properties of Air Flow Pulverized Wheat and Corn Flours
DC Field | Value | Language |
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dc.contributor.author | Chung, Soo Yeon | - |
dc.contributor.author | Han, Sung Hee | - |
dc.contributor.author | Lee, Seog Won | - |
dc.contributor.author | Rhee, Chul | - |
dc.date.accessioned | 2021-09-07T22:30:28Z | - |
dc.date.available | 2021-09-07T22:30:28Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2010-12 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/115221 | - |
dc.description.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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | GRANULE SIZE DISTRIBUTION | - |
dc.subject | HARD RED WINTER | - |
dc.subject | STARCH GRANULES | - |
dc.subject | CASSAVA STARCH | - |
dc.subject | FRACTIONS | - |
dc.subject | RICE | - |
dc.title | Physicochemical and Bread-making Properties of Air Flow Pulverized Wheat and Corn Flours | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Han, Sung Hee | - |
dc.contributor.affiliatedAuthor | Rhee, Chul | - |
dc.identifier.doi | 10.1007/s10068-010-0217-5 | - |
dc.identifier.scopusid | 2-s2.0-79959740011 | - |
dc.identifier.wosid | 000285906100016 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.19, no.6, pp.1529 - 1535 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 19 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1529 | - |
dc.citation.endPage | 1535 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001510189 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | GRANULE SIZE DISTRIBUTION | - |
dc.subject.keywordPlus | HARD RED WINTER | - |
dc.subject.keywordPlus | STARCH GRANULES | - |
dc.subject.keywordPlus | CASSAVA STARCH | - |
dc.subject.keywordPlus | FRACTIONS | - |
dc.subject.keywordPlus | RICE | - |
dc.subject.keywordAuthor | physicochemical property | - |
dc.subject.keywordAuthor | bread quality | - |
dc.subject.keywordAuthor | particle size | - |
dc.subject.keywordAuthor | wheat flour | - |
dc.subject.keywordAuthor | corn flour | - |
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