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Physicochemical properties from five Korean wheats and imported wheats
| Flour | Ash |
WI | PSI |
DS |
Protein |
SDSS |
DG |
|
|---|---|---|---|---|---|---|---|---|
| Year | ||||||||
| 2018 | 0.46a |
86.1a | 81.8a | 5.9a | 12.3a | 56.1a | 9.9a | |
| 2019 | 0.45a | 86.5a | 79.0b | 5.5b | 11.3a | 50.5a | 8.0a | |
| Korean wheat cultivar | ||||||||
| Baekkang | 0.45bc | 86.4ab | 81.7bc | 6.3b | 9.9c | 46.8bc | 6.4d | |
| Hwanggeum | 0.44c | 85.1d | 76.0d | 6.0b | 9.1c | 36.5d | 6.1d | |
| Jokyung | 0.46bc | 86.9a | 80.3c | 6.2b | 9.9c | 49.0b | 6.6d | |
| Joongmo2008 | 0.46bc | 86.7a | 79.9c | 4.7d | 16.7a | 71.0a | 14.3a | |
| Keumkang | 0.47b | 86.5ab | 84.3b | 5.2c | 13.6b | 63.3a | 11.5b | |
| Imported wheat flour |
||||||||
| T55 | 0.54a | 85.9c | 92.9a | 6.3b | 10.2c | 39.5cd | 7.6cd | |
| HRW | 0.46bc | 86.0bc | 82.4bc | 7.2a | 12.8b | 62.0a | 9.0c | |
zWI = whiteness index of flour; PSI = average particle size of flour; DS = damaged starch; SDSS = SDS-sedimentation volume; DG = Dry gluten.
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 characteristic are not significantly different at