Quality Characteristics of Bread Made from Domestic Early Maturity and High Yield Wheat Cultivars

Abstract

This study was conducted to evaluate the quality characteristics of bread made from domestic early maturity and high yield wheat cultivars, namely Jokyung, Keumkang, Jopum, Sooan, and Hanbeak. The protein content of the wheat flour ranged from 12.58% in Jokyung to 14.00% in Hanbaek. The ash content varied from 0.42% in Jopum to 0.58% in Jokyung. The highest water absorption index was 2.24±0.03 in control, and the Hanbeak had the highest water solubility index of 9.69%. The starch content of the flour was the highest at 75.63% in Jokyung and the lowest at 66.60% in Hanbaek. The amylose content ranged from 23.15% to 27.97%. The mean particle size of the flour was the smallest in control, followed by the Jokyung, Sooan, Hanbeak, Jopum, Keumkang cultivars. The Keumkang bread had the highest volume at 2,185 mL, and the highest specific volume at 5.26 mL/g. The hardness of the bread was 218.53±7.39 g in control, and 306.97±21.28 g in Keumkang which was like to the control. From the above results, the Keumkang cultivar showed baking characteristics like to the control and was therefore recommended as being the best bread cultivar.

The Study of an Adaptive Bread Maker Using Machine Learning

“…The amounts of the remaining ingredients were weighed using a precision scale (GB303; Mettler Toledo Inc., Greifensee, Switzerland). For the bread, the amount of each ingredient was set according to the method of You et al (2021) [23]. The control group (CBR1-5) is automatically made according to the proportions in Table 1 based on the weight of flour and the preset kneading, fermentation, and baking temperatures and times in a multifunctional bread maker (KBM-1100B; Jiangmen Mielux intelligent and Technology Co., Ltd., Guangdong, China).…”