Abstract: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 … Show more
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