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Mixolab parameters of Korean wheat cultivars, imported wheat and commercial imported wheat flours.
| Flour | Mixolab parameters |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Primary parameters | Secondary parameters (Nm/min) | |||||||||||
| WA |
DDT |
STB |
C2 |
C3 |
C4 |
C5 |
||||||
| Years | ||||||||||||
| 2018 | 56.8a |
3.9a | 8.9a | 0.48a | 1.87a | 1.47a | 2.83b | -0.09a | 0.30a | -0.12a | 1.36a | |
| 2019 | 55.1a | 1.8b | 6.7c | 0.48a | 1.98a | 1.71a | 3.10a | -0.09a | 0.38a | -0.10a | 1.39a | |
| Korean wheat cultivar | ||||||||||||
| Baekkang | 54.7b | 1.1c | 6.7c | 0.48b | 2.02abc | 1.64ab | 3.12ab | -0.09b | 0.33b | -0.10b | 1.49a | |
| Hwanggeum | 53.5b | 1.1c | 7.3bc | 0.42c | 1.90bcd | 1.67ab | 2.94bc | -0.10b | 0.43a | -0.08b | 1.27bc | |
| Jokyung | 54.1b | 3.9ab | 7.3bc | 0.49b | 2.14a | 1.77a | 3.29a | -0.10b | 0.33b | -0.12c | 1.51a | |
| Joongmo2008 | 58.9a | 3.8ab | 9.4abc | 0.53a | 1.78d | 1.49bc | 2.87c | -0.06a | 0.46a | -0.02a | 1.38ab | |
| Keumkang | 58.5a | 4.4a | 8.4abc | 0.49b | 1.80d | 1.37c | 2.60d | -0.10b | 0.16c | -0.25c | 1.24cd | |
| Imported wheat flour |
||||||||||||
| T55 | 53.9b | 1.4bc | 9.9ab | 0.54a | 1.86cd | 1.65ab | 3.16ab | -0.09b | 0.43a | -0.07b | 1.51a | |
| HRW | 58.6a | 6.2a | 10.6a | 0.49b | 2.04ab | 1.45bc | 2.58d | -0.09b | 0.28b | -0.09b | 1.13d | |
zWA = water absorption, the amount of water required in dough development; DDT = dough development time; STB = stability, time of dough stability at constant temperature; C2 = protein strength; C3 = starch gelatinization; C4 = starch gel stability; C5 = starch retrogradation in the cooling phase;
yT55 = French wheat flour obtained from Sunin Co; HRW= hard red winter wheat obtained from Sajo-Dongaone Co.
xValues followed by same letters within same charac teristic are not significantly different at