Comparison of Particle Size and Quality Characteristics of Commercial Whole Wheat Flours Made from Korean Domestic Wheat and Foreign Wheat

Kweon, Meera; Moon, Yujin; Xia, Tianyi; Cho, Hyejin

doi:10.9724/kfcs.2021.37.1.41

Cited by 5 publications

(1 citation statement)

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“…The average diameters (d50) of particles representing 50% of the total volume were 115 µm, 185 µm, and 258 µm for SH, SM, and SL, respectively, while LH, LM, and LL had average diameters of 294 µm, 348 µm, and 492 µm, respectively. Group S also exhibited a significantly brighter appearance with fewer speckles than group L. This observation aligns with previous findings by Moon et al [33], who reported a negative correlation between brightness and particle size in WWF. Ahmed et al [34] similarly found that the brightness of wheat flour increased with greater light scattering as the surface area increased and the particle size decreased.…”

Section: Resultssupporting

confidence: 92%

Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread

Avarzed

Kweon

2023

Foods

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Consumers’ interest in healthy products is increasing. However, the production of excellent-quality whole wheat bread (WWB) faces challenges due to the reduced gluten functionality and varied particle sizes of whole wheat flour (WWF). This study aimed to explore the enhancement of purple-colored WWB quality by controlling the particle size of WWF and using dough improvers. Six purple-colored WWFs were obtained using an ultra-centrifugal mill with different sieve openings (0.5 and 1.0 mm) and rotor speeds (6000, 10,000, and 14,000 rpm). The average particle diameter (d50) of the smaller particle size group (S) and the larger particle size group (L) based on the sieve opening ranged from 115 to 258 μm and 294 to 492 μm, respectively. Group S demonstrated higher water absorption, damaged starch, and gluten strength compared to group L. Additionally, group S exhibited a greater bread volume and height compared to group L. Among the tested dough improvers (vital wheat gluten, vitamin C, enzymes, and emulsifiers), vital wheat gluten was the most effective in improving the quality of purple-colored WWB. The improvement effect was significantly greater in group S than in group L. These findings suggest that controlling the particle size of purple-colored WWFs and utilizing dough improvers can result in superior-quality WWB.

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Section: Resultssupporting

confidence: 92%

Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread

Avarzed

Kweon

2023

Foods

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Impact of kernel hardness and amylose content on quality characteristics of purple‐colored whole wheat flour

Zhang,

Kim,

Kweon

2024

Cereal Chem

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Background and ObjectivesThis study aimed to compare the quality of purple whole wheat flours (WWFs), which exhibit various health benefits. An ultracentrifugal mill was used to prepare purple WWF samples from four distinct purple wheat cultivars (Ariheukchal, AC; Ariheuk, AH; Arijinheuk, AJ; and Sintong, ST) each with different kernel hardness values and amylose contents.FindingsThe average particle diameter (d50) of the WWFs (ST < AJ < AH < AC) was positively correlated with the kernel hardness. The amylose contents of the WWFs increased in the order AC < AH < AJ < ST, whereas their solvent retention capacities (SRCs) in water and sodium carbonate solutions followed the reverse order, similar to the d50. SDS sedimentation volumes did not correlate with the protein contents. ST showed significantly lower total phenolic and anthocyanin contents and antioxidant activities than the other varieties.ConclusionsKernel hardness and amylose content significantly influenced the particle size, damaged starch content, SRC, and pasting properties of the WWFs. Additionally, the nutritional components and antioxidant activities of AC, AH, and AJ suggested strong potential for diverse functional products.Significance and NoveltyPurple WWFs with different kernel hardness values and amylose contents were compared scientifically for the first time.

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Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill

Kim,

Lee

et al. 2024

Food Sci Biotechnol

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Comparison of Particle Size and Quality Characteristics of Commercial Whole Wheat Flours Made from Korean Domestic Wheat and Foreign Wheat

Cited by 5 publications

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Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread

Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread

Impact of kernel hardness and amylose content on quality characteristics of purple‐colored whole wheat flour

Comparison of noodle-making performance of purple-colored whole wheat flour prepared with a jet mill and an ultra-centrifugal mill

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