Mixolab is suitable to evaluate mixograph and farinograph for testing dough rheology and amylopgraph for properties of starch pasting with a view to analyze protein and starch quality at the same time. Mixolab analysis revealed that water absorption and dough development time of Korean wheat cultivars were similar to it of soft wheats and flour while dough stability and protein weakening of Korean wheat cultivars were similar to it of hard wheat and strong flour. Also, starch properties of Korean wheat cultivars showed similar properties of hard wheats. There was a significantly positive correlation between mixolab and mixograph in the water absorption of dough, whereas no correlation was observed between them in dough development time and stability. Furthermore, maximum viscosity of starch and breakdown in amylopgraph were correlated to stabilities of pasting and cooking and setback in mixolab. Resultantly, in mixolab, properties of dough and protein highly and positively correlated to loaf volume, hardness of noodles, and size of cookies i.e. diameter. Moreover, positive correlation was identified between viscoelasticity of noodles and properties of protein, pasting, and setback in mixolab.

This study was executed to establish a basis of evaluation of starch properties of Korean wheat cultivars e.g. damaged starch, swelling, and pasting properties for Korean wheat breeding program. Damaged starch is critical evaluation factor for flour milling related industry because it influences water absorption and color of dough for processing quality and preference of end-use products. The present results revealed that there was significantly high positive correlation between the results of damaged starch analysis by amperometric (SD-matic) and enzymatic (Megazyme assay) methods. Evaluation of damaged starch must be considered as one factor to evaluate properties of starch due to its accuracy and a stable efficiency for the wheat breeding program. Properties of swelling and pasting of dough were important for cooking time and texture. Nevertheless, it was impossible to evaluate starch extracted from flour in the wheat breeding program i.e. small amount of flour or small number of spikes Comparison of results of evaluation of properties of swelling and pasting with starch or flour, the evaluation using flour positively correlated with the other evaluation using starch. In addition, swelling evaluation must be considered to apply for the wheat breeding program because the result of evaluation of swelling property, which possible to evaluate with low efficiency, and the quantity of a sample is highly under positive correlation with paste peak viscosity. In the future, studies using NIR (Near Infrared) analysis must be necessary to evaluate starch properties with grains in early generation lines for improvement of wheat breeding program.