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한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition v.39 no.6, 2010년, pp.837 - 842   피인용횟수: 4
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우리밀 Semolina의 이화학적 특성
Physicochemical Characteristic of Korean Wheat Semolina

김연주    (창신대학 호텔조리제빵과   ); 김래영    (창신대학 호텔조리제빵과   ); 박재희    (경남대학교 식품영양학과   ); 주종찬    (창신대학 호텔조리제빵과   ); 김원태    (창신대학 호텔조리제빵과   ); 전순실    (순천대학교 식품영양학과  );
  • 초록

    우리밀 semolina의 면류가공 산업현장에 적용될 수 있는 방안을 모색하고자 제분과정 중 발생하는 coarse semolina (CS), medium semolina(MS), fine semolina(FS)의 이화학적 특성을 비교 분석하였다. 실험에 사용한 semolina 모두가 FS를 제외하고는 $250{\mu}m$ 이상의 큰 입자가 약 75% 이상을 차지하였고, MS의 경우 durum semolina(DS)와 가장 유사한 입도분포를 나타내었다. 조단백, 조회분은 DS가 유의적으로 높게 나타났고, 우리밀 semolina는 CS, MS, FS 순으로 감소하였다. 조지방은 DS가 가장 낮게 나타났고, CS, MS, FS는 유의적 차이를 나타내지 않았다. L값은 작은 입도분포를 많이 가질수록 높게 나타났고, 손상전분은 DS와 FS에서 낮게 나타났으며, CS에서 가장 높은 손상전분을 나타내었다. 아밀로오스 함량 또한 비교적 작은 입도분포를 가지는 DS와 FS에서 각각 29.80%과 29.08%로 높게 나타났으며, 물결합력은 DS가 가장 높았고, 우리밀 semolina의 경우 FS에서 높게 나타났다. 용해도와 팽윤력에서도 낮은 손상전분과 작은 입도분포를 가지는 FS에서 높게 나타났다. 미세구조 관찰시 FS와 MS에서 가루로부터 깨끗하고 뚜렷한 작은 전분입자가 파열되지 않고 전분 입자형태를 유지하면서 가루 표면에서 떨어져 나와 있는 전분립들을 관찰할 수 있었다. 이러한 결과로부터 제분에 의한 semolina의 이화학적 특성변화가 많이 일어남을 알 수 있으며, 부가적인 제면특성 검사를 통해 FS의 면류가공 적용이 가능하리라 생각된다.


    The physicochemical properties of coarse semolina (CS), medium semolina (MS) and fine semolina (FS) were investigated to research method applied in noodles processing of Korean wheat semolina. Large particle (>250 ${\mu}m$ ) was over 75% in all semolinas, except for FS, and the particle distribution of MS and durum semolina (DS) was similar. Crude protein and crude ash were the highest in DS followed by CS>MS>FS. Crude lipid of DS was the lowest among samples and CS, MS and FS were not significantly different. L value was high in semolina with small particle distribution and starch damage was the lowest in DS followed by FS>MS. Amylose content was high in DS (29.80%) and FS (29.08%) with small particle distribution. Water binding capacity was the highest in DS, and FS showed the highest water binding capacity among Korean wheat samples. Solubility and swelling power were noticeably high in FS with low starch damage and small particle distribution. In scanning electron microscope (SEM), FS and MS showed distribution of separated fine particles of flours. From these results, the physicochemical properties of semolina showed many differences by grinding methods. FS should be applied in noodles processing through additional examination about characteristic of noodle making.


  • 주제어

    Korean wheat semolina .   particle size .   damaged starch .   amylose content .   water binding capacity.  

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  • 이 논문을 인용한 문헌 (4)

    1. Kim, Yeon-Ju ; Ju, Jong-Chan ; Kim, Rae-Young ; Kim, Won-Tae ; Park, Jae-Hee ; Chun, Soon-Sil 2011. "Cooking Quality of Fresh Pasta with Concentrated Korean Wheat Semolina" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(7): 1017~1024     
    2. Kim, Yeon-Ju ; Ju, Jong-Chan ; Kim, Rae-Young ; Kim, Won-Tae ; Park, Jae-Hee ; Chun, Soon-Sil 2011. "Cooking Properties of Fresh Pasta Using Korean Wheat and Durum Rimachinata" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(10): 1474~1481     
    3. Seo, Weon-Taek ; Cho, Hyeon-Kook ; Lee, Ju-Young ; Kim, Baolo ; Cho, Kye-Man 2012. "Quality Characteristics of Wheat-Rice Makgeolli by Making of Rice Nuruk Prepared by Rhizopus oryzae CCS01" Korean journal of microbiology = 미생물학회지, 48(2): 147~155     
    4. Sim, Eun-Yeong ; Lee, Seuk Ki ; Woo, Koan Sik ; Kim, Hyun-Joo ; Kang, Chon-Sik ; Kim, Si Ju ; Oh, Sea-Kwan ; Park, Hye-Young 2016. "The Quality Characteristics of Wheat-Makgeolli Made from Different Cultivars and Milling Rates" 한국식품영양학회지 = The Korean journal of food and nutrition, 29(5): 777~784     

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