This study was conducted to evaluate the quality characteristics of noodles made from early maturity and high yield wheat cultivars (Kobun, Milsung, Saeol, Sinmichal, Younbaek, Allgreu, Uri, and Joeun) in Korea. The crude protein content ranged from 14.62% in Joeun wheat to 10.38% in Milsung wheat. The ash content ranged from 0.51 to 0.63%. The color L-value was high in Saeol wheat (75.03±2.60) and Allgreu wheat (74.29±0.07). The total starch and amylose content was similar to imported and domestic wheat flour, but these levels were low in Sinmichal wheat. The hardness and springiness of Saeol, Allgreu, and Uri wheat were similar to that of the control. The tension force was highest in Kobun wheat (121.13±3.49) and lowest in Milsung wheat (65.12±3.42). As a result, Saeol and Allgreu wheat were observed to be the most suitable for noodle making. These results can be used as basic data for assessing the processing suitability of each wheat cultivar in Korea with the ultimate aim of increasing their consumption.
This study evaluated the quality characteristics of soymilk to select a cultivar suitable for soymilk production. The Gilyuk506 cultivar yielded the lowest value of soymilk (683.33%), whereas the highest value (723.33%) was obtained in the Seonnog cultivar. Soluble solid contents ranged from 7.67 in the Yeonpung cultivar to 8.70% in the Nui 2 hu cultivar. Protein contents ranged from 3.16% (Gilyuk506 cultivar) to 3.39% (Cheoldu59 cultivar). Saccharides of fructose, sucrose, maltose, raffinose, and stachyose were detected in the soy milk, ranging from 110.74 mg% (Cheoldu59 cultivar) to 171.55 mg% (Seonnog cultivar) of raffinose, and 274.61 mg% (Cheoldu59 cultivar) to 354.57 mg% (Yeonpung cultivar) of stachyose. Summarizing the above results, we propose that Seonnog, Jijori, and Nui 2 hu cultivars are suitable soybean cultivars for the production of soymilk.
This study evaluated the physicochemical characteristics of wheat flour by the sowing time. The protein content of wheat flour ranged from 10.21% in control (plain flour) to 16.02% in Taejoong (spring sowing), the ash content obtained was 0.41 in Baekkang (spring sowing) to 0.71% in Taejoong (autumn sowing). The starch content of flour was the highest at 75.43% in Taejoong (spring sowing) and the lowest at 68.16% in Baekkang (autumn sowing). The amylose content ranged from 6.51% in Baekchal (spring sowing) to 29.82% in Taejoong (spring sowing). The gluten content of wheat flour ranged from 8.68% in control (plain flour) to 15.85% in Taejoong (autumn sowing). The mean particle size of flour was the smallest in control (plain flour) and the largest in Taejoong (spring sowing). Taken together, these results indicate that the sowing time affects the overall physicochemical properties of wheat flour in all varieties examined. Hence, sowing time can be applied as an important criterion for evaluating processing properties.
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