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Journal of Food Science and Technology

, Volume 56, Issue 3, pp 1349–1359 | Cite as

Influence of physicochemical characteristics of flour on pancake quality attributes

  • Eunjin Cho
  • Ji-Eun Kim
  • Byung-Kee Baik
  • Jae-Buhm Chun
  • Hyeonseok Ko
  • Chulsoo Park
  • Seong-Woo ChoEmail author
Original Article
  • 96 Downloads

Abstract

This study was conducted to identify the influence of flour characteristics of 13 Korean wheat cultivars on quality attributes of pancake. Pancake diameter showed negative correlation with SRC with distilled water and pancake height and positive correlation with springiness of cooked pancake. Springiness of baked pancake was under negative correlation with protein content, SDSS, dry gluten content, and positive correlation with final viscosity and setback in pasting properties of flour. Springiness and cohesiveness of baked pancake were under negative correlation with mixing time of Mixograph. Hardness of baked pancake was correlated with amylose content and breakdown of flour. Regression and principal component analysis indicated that pancake diameter, and springiness and cohesiveness of baked pancake can be explained by protein quantity and quality parameters, protein content, SDSS, mixing time of Mixograph, and SRCs related to protein content. Hardness of baked pancake can be predicted from amylose content and breakdown of flour. Batter viscosity as well as texture of cooked pancake could be influenced by protein quality and quantity according to grain hardness.

Keywords

Korean wheat Flour characteristic Pancake making Quality Texture 

Notes

Acknowledgements

This work was carried out with the support of “Cooperative Research Program for Agriculture Science & Technology Development (Project title: Establishment of quality criteria for high uniformity in end-use of Korean wheat cultivars, Project No. PJ011009), Rural Development Administration, Republic of Korea.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Crop Science and BiotechnologyChonbuk National UniversityJeonjuKorea
  2. 2.Soft Wheat Quality LaboratoryUSDA-ARS CSWQRUWoosterUSA
  3. 3.Crop Breeding DivisionNational Institute of Crop ScienceWanju-gunKorea
  4. 4.Farm and Agribusiness Management DivisionRural Development AdministrationJeonjuKorea

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