JIA-2019-11

2658 Ji-Eun Kim et al. Journal of Integrative Agriculture 2019, 18(11): 2652–2663 positively correlated with protein content ( r =0.89 *** ), SDS sedimentation volume in flour ( r =0.74 ** ), lactic acid SRC ( r =0.62 * ), and water absorption in Mixograph ( r =0.79 ** ). No significant correlation between volume of steamed bread and flour characteristics was found in NSCSB. Whiteness indexes of surface and crumb were positively correlated with SDS sedimentation volumes in KSSB and were correlated with LASRC in NSCSB. Optimum water absorption of Mixograph was correlated with whiteness indexes of crumb in KSSB and ash content was correlated Jokyung A B C D Hojoong Joongmo 2008 Jojoong Hojoong Joongmo 2008 Fig. 3 Comparison of surface and crumb structure of steamed bread made from Korean wheat cultivars, Jojoong, Jokyung, Hojoong and Joongmo 2008. Top surface (A) and crumb structure (C) of Korean style steamed bread, and top surface (B) and crumb structure (D) of northern-style Chinese steamed bread. Table 4 Correlation coefficients for two types of steamed bread quality prepared from 11 Korean wheat cultivars Parameter 1) Korean style steamed bread 2) Northern-style Chinese steamed bread 2) DIA HT VOL WIS WIC SR HD DIA HT VOL WIS WIC SR HD Physico-chemical properties of flour Ash –0.08 –0.01 –0.04 –0.16 –0.46 0.48 0.18 –0.15 –0.05 –0.14 –0.74 ** –0.24 –0.23 0.03 PSI –0.27 0.71 * 0.57 0.71 0.59 –0.39 –0.50 0.42 –0.14 0.38 –0.11 0.07 –0.44 –0.38 DS –0.40 0.68 * 0.33 0.49 0.40 –0.20 –0.21 0.23 0.29 0.34 –0.03 0.11 –0.54 –0.41 WIF 0.15 –0.35 –0.38 –0.37 –0.35 0.13 0.37 –0.48 0.20 –0.29 0.52 0.27 0.46 0.49 Protein 0.46 0.08 0.89 *** 0.54 0.57 –0.76 ** –0.68 * 0.52 –0.61 * 0.51 0.44 0.42 –0.26 –0.34 SDSSF 0.12 0.35 0.74 ** 0.77 ** 0.85 ** –0.75 ** –0.78 ** 0.73 * –0.58 0.56 0.31 0.11 –0.22 –0.43 SDSSP –0.36 0.58 0.28 0.65 * 0.79 ** –0.33 –0.68 * 0.74 ** –0.32 0.44 –0.06 –0.43 –0.27 –0.30 Amylose –0.06 –0.07 –0.31 –0.11 –0.55 0.59 0.51 –0.49 0.07 –0.24 0.01 0.40 0.03 0.29 Solvent retention capacity WSRC –0.32 0.59 0.44 0.53 0.40 –0.09 –0.25 0.28 0.03 0.34 –0.03 0.13 –0.68 * –0.45 SucSRC 0.41 –0.55 –0.16 –0.40 –0.29 0.11 0.36 –0.31 0.16 –0.17 0.40 0.34 0.29 0.16 LASRC 0.25 0.23 0.62 * 0.59 0.58 –0.56 –0.47 0.41 –0.32 0.50 0.67 * 0.60 * –0.24 –0.28 SCSRC –0.44 0.34 –0.41 –0.06 –0.14 0.45 0.44 –0.50 0.61 * –0.28 0.26 0.30 –0.07 0.28 Dough rheology MABS 0.41 0.10 0.79 ** 0.53 0.64 * –0.66 * –0.57 0.54 –0.42 0.51 0.42 0.46 –0.29 –0.47 MTIME –0.52 0.65 * 0.04 0.56 0.58 –0.06 –0.57 0.45 –0.36 0.15 –0.12 –0.47 –0.12 0.11 MTOL –0.72 * 0.72 * –0.29 0.35 0.41 0.19 –0.22 0.18 0.13 –0.03 –0.15 –0.40 –0.13 0.13 Pasting properties of starch PV 0.59 –0.42 0.18 –0.31 0.09 –0.12 –0.17 0.40 0.01 0.36 0.27 0.22 –0.30 –0.36 HS 0.44 –0.36 0.02 –0.51 –0.11 0.02 –0.04 0.28 0.26 0.32 0.17 0.15 –0.45 –0.34 FV 0.68 * –0.62 * 0.11 –0.47 –0.06 –0.10 –0.07 0.37 0.05 0.37 0.25 0.18 –0.25 –0.40 BRD 0.49 –0.30 0.28 0.06 0.28 –0.23 –0.25 0.36 –0.29 0.25 0.25 0.20 0.01 –0.22 SB 0.70 * –0.65 * 0.14 –0.37 –0.03 –0.15 –0.07 0.36 –0.07 0.33 0.25 0.17 –0.10 –0.36 1) PSI, average of particle size of flour; DS, damaged starch; WIF, whiteness index of flour; SDSSF, sodium dodecyl sulfate (SDS) sedimentation test conducted on a constant flour weight; SDSSP, SDS sedimentation test conducted on a constant protein weight; WSRC, water solvent retention capacity (SRC) ; S ucSRC, sucrose SRC; LASRC, lactic acid SRC; SCSRC, sodium carbonate SRC; MABS, water absorption of Mixograph; MTIME, mixing time of Mixograph; MTOL, mixing tolerance of Mixograph; PV, peak viscosity; HS, holding strength; FV, final viscosity; BRD, breakdown; SB, setback. 2) DIA, diameter; HT, height; VOL, volume; WIS, whiteness index of surface; WIC, whiteness index of crumb; SR, stress relaxation; HD, hardness. * , ** and *** , significant at P <0.05, P <0.01 and P <0.001, respectively.