Influence of Wheat Flour Milling Yield on Physicochemical...

Research ArticleInfluence of Wheat Flour Milling Yield on PhysicochemicalMicrobial and Antioxidant Properties of Korea Wheat (Triticumaestivum L var Jokyoung)

Sang Sook Kim 1 Yang Soo Byeon 12 Mi Jeong Kim 34 Dabeen Lee 1

and Han Sub Kwak 1

1Research Group of Food Processing Korea Food Research Institute Wanju-gun 55365 Republic of Korea2Department of Biotechnology College of Life Sciences and Biotechnology Korea University Seoul 02841 Republic of Korea3Department of Food and Nutrition Changwon National University Changwon-si 51140 Republic of Korea4Interdisciplinary Program in Senior Human Ecology Changwon National University Changwon-si 51140 Republic of Korea

Correspondence should be addressed to Han Sub Kwak hskwakkfrirekr

Received 3 June 2020 Revised 6 October 2020 Accepted 9 October 2020 Published 26 October 2020

Academic Editor Alessandra Durazzo

Copyright copy 2020 Sang SookKim et alis is an open access article distributed under the Creative CommonsAttribution Licensewhich permits unrestricted use distribution and reproduction in any medium provided the original work is properly cited

e physicochemical microbial and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according tomilling yield (60ndash90) by adding fractions frommillstreams As themilling yield increased the wheat flour showed low quality onphysicochemical properties in general Significant differences in proximate analysis color solvent retention capacity pastingproperty and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheatkernels Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight floursamples However as brans were added to the flour portion the wheat flour quality parameters decreased significantly in colorsolvent retention capacity and pasting properties On the other hand antioxidant properties increased as brans were addedMaximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour which is approximately threetimes more expensive than imported wheat flour Adding clear flour and a certain portion of shorts did not seem to significantlyinfluence the overall quality of wheat flour from Korean domestic wheat variety

1 Introduction

Wheat (Triticum aestivum L) is one of the worldrsquos threemajor grains and accounts for approximately 28 of totalcereal consumption [1 2] In Korea each individual con-sumes approximately 32 kg of wheat per year and wheatconsumption has increased gradually every year [3] emarket share of domestic wheat flour from the local wheatvarieties in Korea is below 2 with the majority of wheatbeing imported from the USA Canada and Australia [3]For two decades research institutes companies and growershave endeavored to develop new varieties and food productsand increase the wheat-growing areas in Korea [4ndash6] Foodproducts made from domestic wheat flour are now dis-tributed mainly through local grocery stores and

cooperatives which constitute a different distribution net-work to that used for conventional wheat products As aresult of these efforts consumer awareness of Korean wheatflour is favorable and increasing [4]

Several studies on the domestic wheat in Korea haverecently been published Kwak et al [7] compared thephysicochemical properties of 160 imported wheat kernelsand 433 domestic wheat kernels over a three-year periodey found that domestic wheat flour had larger variationsin the protein content and also showed that many sampleshad falling numbers below 300 s which means that theproducts were not of good quality In terms of thecommercial wheat flour domestic all-purpose wheatflours are similar to those that are imported [8] Howeverdomestic baking flours are of a lower quality compared to

HindawiJournal of Food QualityVolume 2020 Article ID 8899869 9 pageshttpsdoiorg10115520208899869

the imported varieties [9] In a baking study comparingdomestic and imported commercial wheat flours thesensory profiles of pan breads made using imported wheatflours were similar to each other while the pan breadsmade from domestic wheat flours showed larger variationsin their sensory attributes [10] Notwithstanding therange of consumer acceptance ratings for the pan breadsmade from domestic and imported wheat flours weresimilar

T aestivum L var Jokyoung (Jokyoung) a Koreandomestic wheat species was developed in 2004 for bakingpurposes and can be grown in all regions of the Republicof Korea [11] Approximately 20 of farmers growJokyoung mainly in the southeast region of the Koreanpeninsula [12] Several studies have reported the physi-cochemical properties of wheat flour and food productsmade from Jokyoung e wheat kernels of Jokyoung havea longer length and lower protein and ash contents thanthe kernels imported from the USA and Canada [13] Kimet al [14] reported that the overall baking quality fromJokyoung wheat flour was similar to that of US and Ca-nadian wheat flours Ham et al [15] reported that agerminated Jokyoung species showed similar antioxidantactivity in DPPH and ABTS assays compared with otherdomestic wheat varieties such as Keumkang Baekjungand Goso In application to rice wine making consumeracceptance of rice wine made with Jokyoung wheat flourwas found to be lower than for rice wine made using otherwheat species [16]

Milling is a key process to producing wheat flour fromwheat kernels Several studies have been conducted toinvestigate milling and milling streams in terms of wheatflour quality e cadmium distribution in millstream wasdetected mainly in the endosperm when analyzing 16streams from a Buhler pneumatic laboratory mill for hardwinter wheat in the USA [17] Liao and Chen [18] showedthat the SDS-insoluble proteins in wheat millstreams werevarious and were associated with noodle quality In Indianwheat the quality properties were similar for each millingstream irrespective of the variety [19] Fustier et al [20]studied various composition of flours that were middle-cut clear and produced from soft wheat flour milling fordough and cookie production e clear millstreamfraction was positively correlated with the cookiesrsquohardness and density Gomez et al [21] showed that thefinal stream in their milling should be eliminated due tothe negative impact on color odor and taste when cakeswere made

Previous milling studies provide evidence that a combi-nation of wheat flour and the byproducts from each millingstream is used to produce the appropriate wheat flour fromdomestic or imported wheat kernels for each country Severalstudies have reported on the physicochemical quality pastingproperties and food application of wheat flour from one of themajor wheat varieties in Korea Jokyoung However no studieshave reported for the quality characteristics of wheat floursproduced from the various production yields frommillingeobjective of this study therefore was to investigate the in-fluence of wheat flour yield from milling on the

physicochemical microbial and antioxidant properties for theKorean wheat variety (Triticum aestivum L var Jokyoung)

2 Materials and Methods

21 Wheat Flour Milling Wheat kernels (var Jokyoung)were directly purchased from a local cooperative (Hap-cheon-gun Korea 35deg33prime598PrimeN 128deg09prime571PrimeE) located inthe southeast of Korean peninsula which is one of the majorwheat-growing regions for Jokyoung e wheat kernelswere kept in a refrigerator (4plusmn 1degC) for 10 days and millede wheat kernels were tempered with 16 moisturecontent at room temperature for overnight and milled usinga test milling machine (Buhler Braunschweig Germany)according to the American Association of Cereal Chemists(AACC) method 26ndash21A [22] Wheat kernels (40 kg) wereput into a test mill at 30 gmin for milling e wheat floursfrom each step were collected for the three streams of break(B1 81 B2 74 and B3 18) and the three streams ofreduction roll (R1 265 R2 140 and R3 33) eweights of the wheat flour of each stream were then mea-sured (Table 1) e straight flour was 6112 of the initialweight e rest was divided into clear flour wheat shortsand wheat brans based on the particle size and were com-posed of 96 85 and 207 wheat flour respectivelyStraight flour clear shorts and wheat brans were added inan consecutive order to produce the samples which were60 65 70 75 80 85 and 90 of the input kernelweight and labeled as Y60 Y65 Y70 Y75 Y80 Y85 andY90 respectively (Table 2) e samples were tightly packedtwice in polyethylene bags and stored at 0degC until used

22 Physicochemical Properties of the Wheat Flour Samplese moisture protein and ash contents of the samples weremeasured according to AACC methods [20] Wheat flour(3 (g) was put into a 130degC dry oven for 24 hours to measureits moisture content (AACC method 44ndash15A) Crude pro-tein was measured according to the micro-Kjeldahl method(AACC method 46ndash12) using a Kjeltec autosampler system1035 analyzer (Tecator Co Hoganas Sweden) e crudeprotein content was obtained by multiplying the nitrogencontent and nitrogen conversion factor (595) e wheatflour was heated at 600degC for 12 hours to measure the ashcontent (AACC method 08ndash01) e experiments wereconducted in triplicate e Hunter color (L a and b) of thewheat flour was measured five times using a portablespectrophotometer (Spectrophotometer CM-700d MinoltaCo Osaka Japan)

23 Solvent Retention Capacity Profile of the Wheat FlourSamples e solvent retention capacity (SRC) profile ofwheat flour consists of its sodium carbonate SRC (SCSRC)sucrose SRC (SSRC) lactic acid SRC (LASRC) and waterretention capacity (WRC) values ese were measuredaccording to the method proposed by Duyvejonck et al[23] which is a modification of the AACC method 56ndash11A[22] Briefly 25mL of a 5 (vv) sodium carbonate so-lution a 50 (ww) sugar solution a 5 (ww) lactic acid

2 Journal of Food Quality

solution and distilled water were used for the SCSRCSSRC LASRC and WRC measurements respectivelyFlour (5 g) was added to the solvent mixed for 20 minutesand then centrifuged at 6000 times g e SRC values wereobtained from the weight of the precipitate after removingthe supernatant

24 Rapid Visco Analysis of the Wheat Flour SamplesFor the rapid visco analysis (RVA) 35 g of wheat flour whichwas adjusted to a 14 moisture basis was blended with 25mLof distilled water according to the AACC method 76ndash21 [22]After blending the wheat flour slurry was transferred to a rapidvisco analyzer (RVA Model 3D Newport Scientific Warrie-wood Australia) e analysis was conducted according to themanufacturerrsquos manual e pasting properties of the wheatflour slurry were measured as dry weight (dw) e analyzerwas set at 50degC as the starting temperature and kept at thistemperature for 1minutee slurry was then heated to 95degC ata rate of 6degCminute andmaintained at 95degC for 2minutesetemperature of the slurry went down to 50degC at a rate of 6degCminute e paste viscosity properties of the wheat flour werepeak viscosity (the maximum viscosity while heating the wheatslurry) trough viscosity (the minimum viscosity after the peakviscosity measurement) and final viscosity (the viscosity of thepaste after cooling) All the values were recorded in centipoise(cP) Two derived viscosity values namely breakdown viscosity

(the peak viscosity minus the trough viscosity) and setbackviscosity (SB the final viscosity minus the peak viscosity) werealso calculated Additionally the pasting temperature and peaktime were recorded e measurements were undertaken intriplicate

25 Differential Scanning Calorimetry e transitionproperties of the wheat flour samples were measured with adifferential scanning calorimeter (DSC 7 Perkin-Elmer CoWaltham MA USA) following the method of Lund andLorenz [24] e calorimeter was calibrated using an indiumstandard e wheat flour samples (approximately 12mg)were weighted into DSC stainless pans and deionized waterwas added to obtain a wheat flourwater ratio of 3 7 (wv)e pans were sealed and equilibrated at room temperaturefor 1 he samples were then cooled down at 10degC for 1minand heated to 130degC at a heating rate of 10degCmin An emptyaluminum pan was used as a reference e thermal tran-sition parameters (onset peak conclusion and end tem-peratures and enthalpy change (ΔH)) were determined fromthe data recording software All the measurements wereperformed in triplicate

26 Microbiological Testing of the Wheat Flour Samplese aerobic plate count (APC) of the wheat flour was de-termined using a 3M APC Petrifilm (3M Co Ltd St LouisMO USA) and the yeast and mold (YM) were countedusing a 3M YM count plate Petrifilm (3M) A flour sample(10 g) and sterilized 085 NaCl solution (90mL) were putinto a stomacher (HG 400 Wiggens Co Ltd BeijingChina) and homogenized for 10 minutes Serial 10-folddilutions were carried out using a sterilized 085 NaClsolution Homogenates (1mL) were spread on the 3MPetrifilm and put into incubatorsmdashAPC at 35degC for 48 hoursand YM count plate Petrifilm at 25degC for 72 hoursmdashforcolony counting e colonies were converted to log CFUg

27 DPPH Radical Scavenging Activity and Total PolyphenolContent eDPPH radical scavenging activity (RSA) is oneof the methods to identify antioxidant activity for wheatflour wheat roasting polished wheat and baked products[2 24ndash26] e DPPH RSA of the wheat flour samples wasmeasured according to the methods from Brand-William

Table 1 Weights and compositions for individual flour stream of wheat (var Jokyoung) by Buhler laboratory mill and composition

Milling stream1 Weight (kg) Composition () Cumulative composition ()B1 316 805 805B2 292 744 1549B3 071 181 1730R1 1040 2650 4380R2 550 1401 5781R3 130 331 6112Clear flour 378 963 7075Short 334 851 7926Bran 814 2074 10000Total 3925 100001B1 B2 and B3 and R1 R2 and R3 are flours from three break rollers and three reduction rollers by Buhler laboratory mill respectively

Table 2 Millstream composition () of the wheat flour samplesthat had 60ndash90 yields

Fraction Composition()

Sample composition ()Y60 Y65 Y70 Y75 Y80 Y85 Y90

B1 89 81 81 81 81 81 81 81B2 73 74 74 74 74 74 74 74B3 14 18 18 18 18 18 18 18R1 241 265 265 265 265 265 265 265R2 107 140 140 140 140 140 140 140R3 31 22 33 33 33 33 33 33Clearflour 162 39 89 96 96 96 96

Short 80 44 85 85 85Bran 204 08 58 108Sum 1000 600 650 700 750 800 850 900

Journal of Food Quality 3

et al [27 28] Briefly wheat flour (5 g 14 ww moisturecontent) was mixed with 50mL of a methanol solution (80vv) and blended at 37degC in a constant-temperaturewaterbath at 100 rpm for 2 hours for extractione mixturewas vacuum-filtered using a Whatman No 2 filter (What-man plc Maidstone UK) and centrifuged at 7165timesg esupernatant was evaporated using an evaporator(HSndash2001N Hahshin Science Co Jeonju -si Korea) untilthe volume of the supernatant was below 5mL Afterevaporation 80 (vv) methanol was added to the volume of10mL and was then filtered using a 045 μm filter (MerckDarmstadt Germany) for DPPH analysis e extraction(01mL) was blended with a 6times10minus5molL DPPH solution atroom temperature in the dark After 30 minutes the ab-sorbance was measured at 515 nm using a SpectraMaxreg i3plate reader (Molecular Devices Sunnyvale CA USA) emethanol solution (80 vv) was used as a control eDPPH RSA () was calculated based on the followingformula

DPPHRSA () 1 minus Asamplet 30minAsamplet 30minA

1113888 1113889 times 100

(1)

e total polyphenol content (TPC) of the wheat floursamples was measured according to the methods proposedby Hung et al [2] and Gujral et al [29] Briefly wheat flour(10 g 14 ww moisture content) was mixed with a 50mLmethanol solution (80 vv) and blended at 60degC in aconstant-temperature waterbath at 100 rpm for 3 hours forextraction e mixture was vacuum-filtered using aWhatman No 2 filter (Whatman plc Maidstone UK) andcentrifuged at 3000 rpm for 15 minutes e supernatantwas evaporated using an evaporator (HSndash2001N HahshinScience Co Bucheon-si Korea) until the volume of thesupernatant was below 1mL e concentrated extraction(100 μL) FolinndashCiocalteu reagent (500 μL) and 20 sodiumcarbonate (15mL) were blended ereafter distilled waterwas added until the volume was 10mL and the solution waskept at room temperature for 2 hours e absorbance wasmeasured at 765 nm using a spectrophotometer (V-650JASCO Easton MA USA) and an ethanol solution(80 vv) was used as a control e total polyphenolcontent was calculated as the gallic acid equivalent (GAE)gof wheat flour (dwb)

28 Statistical Analysis Analysis of variance (ANOVA) wasperformed to determine the differences among the samplesusing the XLSTAT software version 2016 (Addinsoft ParisFrance) When significant differences were found among thesamples Fisherrsquos least significant difference test was con-ducted to separate the means at plt 005

3 Results and Discussion

31 Physicochemical Properties e physiochemical prop-erties of the wheat flour samples in terms of color moistureprotein ash and fat content are presented in Table 3 emoisture content was 1188ndash1212 (ww) and there was no

significant difference across the samples (pgt 005) eaddition of shorts and brans to the flour did not influence themoisture content of the wheat floure protein ash and fatcontents were 1291ndash1404 042ndash097 and 061ndash111respectively ese were increased significantly (plt 005) asthe clear flour shorts and brans were added in that ordere increases were because of the relatively higher contentsof protein ash and fat in the shorts and brans of the wheatkernel rather than the endosperm [30 31] e proteincontent of the white flour samples (Y60ndashY70) was ap-proximately 13 and meets the requirement of baking-purpose wheat floure grade of the wheat flour in Korea isdetermined by its ash content e Y60ndashY75 samples werebelow 06 which indicated first-grade wheat flour eshorts-containing samples Y80 and Y85 had 067 and086 ash content respectively indicating second-gradewheat flour (06ndash09 of ash) e rest of the samples werefound to be third grade as they had an ash content above09 [32] In terms of the color of the flour L value a valueand b values were 9006ndash9514 021ndash137 and 861ndash959respectively Lightness (L) was significantly decreased fromthe Y80 samples (plt 005) while redness (a) was signifi-cantly increased (plt 005) due to the addition of the shortsand brans that have a reddish color e yellowness of theflours did not show an increased or decreased trend Fur-thermore the whiteness of the flour showed a similar trendto the lightness decreasing from 7920 (Y60) to 6733 (Y90)e particle size of each sample ranged 157ndash257 microm andwas similar to the Chinese wheat flour [33]

32 Solvent Retention Capacity e SRCs of the wheat flourfrom Jokyoung according to milling yields are shown inTable 4 According to Kweon et al [33] starch damage isrelated to the SCSRC e SCSRC was lowest in the Y60sample at 6080 but gradually increased to 8602 in theY90 sample

e gold standard target for the SCSRC is below 72 forsponge and dough products [33] and the Y60ndashY80 samplesmet this standard e SCSRC increased drastically fromY85 due to the addition of brans to the wheat flour whichnegatively influences starch damage [34] According toLindgren and Simsek [35] the arabinoxylan content is re-lated to the SUSRC As the milling yield increased theSUSRC increased which meant that the Y80ndashY90 sampleshad a higher arabinoxylan content that existed in shorts andbrans Below 96 of the SUSRC is recommended for bakingpurpose [33] and all the samples were below this standarde LASRC is the indicator of the gluten quality of wheatflour [34] In this study the LASRC decreased as the millingyield increased e Y60ndashY70 samples had the LASRCsabove 118 but decreased significantly from the Y75 sampleas the shorts and brans were added (plt 005) Y60ndashY75 haveabove 100 of the LASRC which is the gold standard target[33] e WRC reflects the water absorption in wheat flourand recommended below 57 for baking purpose [24 36]e Y60ndashY75 samples which did not contain shorts orbrans had similar WRCs to the Korean commercial bakingflour samples [9] As the brans were added to the flour the


WRC increased significantly (plt 005) and the WRC wasover 80 from Y80 is increase of the WRC generateslower-quality paste properties due to the high moisturecontent of the paste Schmiele et al [37] reported that breadquality is reduced as more whole-wheat flour is added to thebread erefore maximizing milling yield for cost-benefitwould generate low-quality wheat flour and also influence itspaste properties

33 Pasting Properties of the Wheat Flour Samples by RVAe pasting properties of wheat flour by RVA represents theflour quality based on starch swelling retrogradation andgelatinization [38] e peak trough and final viscositiesbreakdown and setback values peak times and pasting tem-peratures of the wheat flour samples in this study are shown inTable 5 All the parameters except the pasting temperaturesshowed significant differences among the samples (plt 005)and decreased as milling yield increased in general Y60ndashY70which contained only flour parts showed consistent ranges forthe peak trough and final viscosities as 9160ndash13673 cP5803ndash9527 cP and 12740ndash18317 cP respectively e flourpart samples Y60ndashY70 showed similar cP results compared tocommercial Korean wheat flour used for baking purposes [9]When the shorts and brans were added in the Y75ndashY90samples the peak trough and final viscosities dropped sig-nificantly to 9160 cP 5803 cP and 3357 cP respectivelyAccording to Blazek and Copeland [39] peak and troughviscosities are related to the swelling power of dough In this

study as the flour yield increased the dough quality decreasedue to the addition of the shorts and brans e setback valuerepresents starch retrogradation [40] e setback values wereabove 840 cP for the Y60ndashY75 samples but as large volumes ofshorts and brans were added from Y80 the values droppedsignificantly to 6737 cP Moisture content the ratios of am-ylose and amylopectin the interaction of starch and proteinand temperature affect starch retrogradation [40ndash42] In thisstudy starch retrogradation was prevented due to the fibers inshorts and brains which inhibit recrystallization of amylosechains e trend was also reported that the final millstreamhad a lower setback value in wheat flourmilling [21]ere wasno significant difference in the peak times for the Y60ndashY70samples at 59ndash60 minutes (pgt 005)

Lindgren and Simsek [35] reported that the peak timesin the white flour parts were not significantly differentacross the millstreams e peak time in this studygradually decreased from the Y75 (58 min) to the Y90sample (55 min plt 005) is was due to the low peakviscosity as the flour yield increased ere was no sig-nificant difference across the samples for the pastingtemperature (pgt 005) e results of the pasting prop-erties of the samples showed similar trends to those of theSRCs (Table 4) with lower variations among the Y60ndash70samples which comprised only straight and clear flours asthe results from the negative correlation of SRC and RVAcharacteristics [35] e RVA results of these samples hadsimilar physicochemical properties to commercial baking-purpose flour [9]erefore considering Jokyoung variety

Table 4 Solvent retention capacity of wheat flour (var Jokyoung) according to flour yield

Yield () SCSRC1) SUSRC LASRC WRCY60 6080plusmn 197e2) 8442plusmn 269e 11957plusmn 022a 5592plusmn 159dY65 6173plusmn 022e 8782plusmn 044cd 11929plusmn 185a 5636plusmn 047cdY70 6241plusmn 147e 8696plusmn 005d 11889plusmn 172a 5561plusmn 130dY75 6557plusmn 095d 8844plusmn 122cd 10806plusmn 041b 5546plusmn 010dY80 6946plusmn 087c 8937plusmn 128bc 9764plusmn 073c 5764plusmn 055cY85 8016plusmn 145b 9080plusmn 028ab 8672plusmn 070d 6184plusmn 070bY90 8602plusmn 030a 9233plusmn 059a 8031plusmn 089e 6479plusmn 038a1)SCSRC SUSRC LASRC GPI and WRC mean sodium carbonate SRC sucrose SRC lactic acid SRC gluten performance index and waterretention capacity respectively 2)Mean values with different superscripts within each column are significantly different across the samples at plt 005 byFisherrsquos least significant difference test

Table 3 Moisture protein ash and fat contents color and whiteness of wheat flour (var Jokyoung) according to flour yield

Yield () Moisture () Protein ()1) Ash ()1) Fat ()1)Color

WhitenessL a b

Y60 1185plusmn 016ns2) 1294plusmn 004de3) 043plusmn 004e 061plusmn 003b 9514plusmn 018a 021plusmn 004c 918plusmn 023abc 7920plusmn 010aY65 1211plusmn 038 1291plusmn 000e 043plusmn 002e 093plusmn 009a 9522plusmn 078a 034plusmn 005bc 905plusmn 048abc 7893plusmn 006aY70 1181plusmn 011 1301plusmn 001d 042plusmn 006e 104plusmn 024a 9559plusmn 063a 029plusmn 008c 867plusmn 018bc 7843plusmn 015bY75 1188plusmn 048 1318plusmn 010c 052plusmn 000d 107plusmn 003a 9470plusmn 102ab 033plusmn 011bc 861plusmn 012c 7697plusmn 015cY80 1212plusmn 064 1374plusmn 001b 067plusmn 005c 104plusmn 006a 9333plusmn 085b 062plusmn 019b 905plusmn 061abc 7457plusmn 006dY85 1175plusmn 040 1378plusmn 007b 086plusmn 005b 104plusmn 005a 9111plusmn 139c 112plusmn 029a 946plusmn 087ab 7003plusmn 055eY90 1175plusmn 040 1404plusmn 005a 097plusmn 003a 111plusmn 008a 9006plusmn 027c 137plusmn 029a 959plusmn 015a 6733plusmn 006f1)Protein ash and fat contents were revised based on 14 of a moisture content of wheat flour 2)lsquonsrsquo means no significant difference across the samples atplt 005 by Fisherrsquos least significant difference test 3)Mean values with different superscripts within each column are significantly different across the samplesat plt 005 by Fisherrsquos least significant difference test


is used for baking purpose the addition of shorts andbrans should be carefully managed for dough and bakingqualities

34 ermal Transition Properties by Differential ScanningCalorimetry e onset peak and end temperatures andenthalpy changes (ΔH) during gelatinization of the wheatflour samples according to milling yield are shown in Ta-ble 6 ere was no statistical significance in the onset andpeak temperatures across the samples (pgt 005) as609ndash618degC and 650ndash657degC respectively ese results weresimilar to those for commercial domestic wheat flour forbaking purposes which showed onset temperatures of595ndash598degC and peak temperatures of 649ndash652degC [9] anddifferent ranges were similar to Chinese wheat flour [33]which used a single variety study with various millstreamse onset temperature is related to the melting of the leaststable starch crystallites [43] and the addition of clear flourshorts and brans did not affect the melting of starch crys-tallites e end temperatures were 676ndash708degC and weresignificantly different among the samples e wheat flouronly sample (Y60ndashY70) had a relatively lower end temper-ature but there was no distinctive increasing or decreasingpattern based on flour yieldeΔH is the energy necessary tomelt starch crystallites when water is present [44] e ΔHranged between 49 Jg for Y90 and 100 Jg for Y65 Sincethere was no increasing or decreasing patterns it is difficult toconclude that the addition of clear flour shorts and bransinfluenced themelting of starch crystallites Overall the abovethermal transition results showed that the starch granules ofeach sample had similar thermal properties e addition of

shorts and brans to Y75ndashY90 did not influence the thermalproperties of the wheat flour is could be due to the use ofthe same wheat kernels for milling and combining for wheatflour Different millstreams using the same kernels displayedsimilar thermal transition properties for spring and winterwheat and rye in Sweden [45 46]

35 Microbial Properties of the Wheat Flour Samples emicroorganisms in wheat flour proliferate because of theheat and moisture generated during milling negativelyinfluence wheat flour quality and cause food-poisoning[30 47 48] Especially the above log 5CFUg may lower theflour quality and cause foodborne disease [48] e results ofthe APC mold (MC) and yeast (YC) counts in the wheatflour samples are shown in Table 7 e APC was the highestin Y60 at 411 log CFUg and the lowest in Y65 at 271 logCFUg ere was no distinctive trend in the APC across thesamples In terms of the FC the fungi were between 279 and301 log CFUg and also showed no distinctive increasing ordecreasing trend across the samples ese results weresimilar to the previous to the two Jokyoung varieties thatshowed the APC and MC for two Jokyoung kernels were376 and 427 log CFUg and 252 and 356 log CFUgrespectively [13] e YC in the wheat flour samples were190ndash280 log CFUg and there were no significant differ-ences among the samples e levels of mold and yeast werebelow log 5CFUg [48] therefore the samples in this studywere below the maximum limits and were microbially safealthough brans were added In a microbial study of 71Australian wheat flour samples the APC was 1ndash7 log CFUgthe MC was 2-3 log CFUg and the YC was 2-3 log CFUg

Table 5 Pasting properties by a rapid visco-analyzer of wheat flour (var Jokyoung) according to flour yield

Yield()

Peak viscosity(cP)

Trough viscosity(cP)

Breakdown(cP)

Final viscosity(cP) Setback (cP) Peak time

(min)Pasting temperature

(degC)Y60 13380plusmn 235ab 9283plusmn 101a 4097plusmn 155ab 18027plusmn 219a 8743plusmn 118a 59plusmn 00a 890plusmn 01NSY65 13673plusmn 21a 9527plusmn 51a 4147plusmn 31a 18317plusmn 38a 8790plusmn 30a 60plusmn 00a 890plusmn 00Y70 13217plusmn 355b 9513plusmn 351a 3703plusmn 361c 17957plusmn 229a 8443plusmn 384a 60plusmn 02a 885plusmn 11Y75 12497plusmn 467c 8393plusmn 300b 4103plusmn 211a 16807plusmn 659b 8413plusmn 412a 58plusmn 00b 887plusmn 04Y80 11050plusmn 180d 7283plusmn 129c 3767plusmn 76bc 14917plusmn 253c 7633plusmn 130b 57plusmn 00bc 887plusmn 05Y85 9923plusmn 110e 6357plusmn 165d 3567plusmn 100cd 13503plusmn 212d 7147plusmn 55c 56plusmn 01cd 892plusmn 08Y90 9160plusmn 166f 5803plusmn 144e 3357plusmn 197d 12740plusmn 436e 6937plusmn 332c 55plusmn 01d 893plusmn 041)Mean values with different superscripts within each column are significantly different across the samples at plt 005 by Fisherrsquos least significant differencetest

Table 6 Phase transition properties of wheat flour (var Jokyoung) according to flour yield by differential scanning calorimetry (DSC)

Yield () Onset temperature (degC) Peak temperature (degC) End temperature (degC) ΔH (Jg)Y60 611plusmn 09ns1) 650plusmn 04ns 695plusmn 07ab2) 64plusmn 11abY65 609plusmn 14 650plusmn 05 690plusmn 13ab 100plusmn 33aY70 614plusmn 11 652plusmn 05 676plusmn 04b 56plusmn 21bY75 618plusmn 24 651plusmn 09 688plusmn 11ab 56plusmn 11bY80 614plusmn 21 657plusmn 06 708plusmn 36a 80plusmn 18abY85 609plusmn 16 653plusmn 09 696plusmn 02ab 83plusmn 21abY90 624plusmn 19 657plusmn 13 702plusmn 16ab 49plusmn 20b1)lsquonsrsquo means no significant difference across the samples at plt 005 by Fisherrsquos least significant difference test 2)Mean values with different superscripts withineach column are significantly different across the samples at plt 005 by Fisherrsquos least significant difference test


[30] erefore the wheat flour from Jokyoung in this studywas similar to that of the samples from the major wheat-growing countries

36 DPPH Radical Scavenging Activity and Total PolyphenolContent e DPPH RSA of the Jokyoung wheat flouraccording to milling yield is shown in Figure 1(a) Y60which was a straight flour had the lowest DPPH RSA at096 but this was slightly increased in the Y75 samplewhich contained clear flour is seemed to be additionalsmall particles from the shorts and brans in the clear flourfor Y70 and Y75 As the shorts and brans were added tothe flour the DPPH RSA increased significantly from Y75with Y90 having the highest activity at 1036 (plt 005)According to P V Hung et al [2] the outer layer of thewheat kernel showed stronger DPPH RSA and as thewheat kernels were polished the DPPH RSA decreasedStronger DPPH RSA was observed until 30 of the wheatkernels were polished In this manner our study alsoshowed stronger DPPH RSA from 80 milling yields dueto the addition of shorts and brans Kwak and Kim [49]reported a similar DPPH RSA trend for another Koreanwheat variety

e free phenolic compounds of the Jokyoung wheatflour according to milling yields is shown in Figure 1(b) e

Y60ndashY75 samples showed 225ndash322mg GAEg is resultdemonstrated a similar TPC range compared to that of theimported and domestic wheat kernels (226ndash308mgGAEg)and the Keumkang variety (324ndash385mg GAEg) [19 50]ere was a slight decrease in TPC from Y80 to Y90 esefree TPCs are polyphenolic compounds that can be absorbedin human intestines e grains also contain significantamounts of bound phenolic compounds in their outer layers[2 51] Since only 80 (vv) methanol was used in theextraction process the bound phenolic compounds in branswere hardly extracted for analysis e first 30 of polishedwheat kernels contained significantly higher bound phenoliccompounds than the inner part of the kernels [2]e reasonthat samples Y80ndashY90 showed the same levels of freephenolic compound contents is due to the unextractedbound phenolic compounds from brans in samples Y85 andY90 Although bound phenolic compounds are receivinginterest [51] the addition of brans to wheat flour hardlyinfluences free phenolic compounds

4 Conclusions

Approximately 30000 tons of wheat are harvested in Koreaeach year therefore the information for milling Koreanwheat is rarely known within the industry Various yields of

Table 7 Total aerobic mold and yeast counts of wheat flour (var Jokyoung) according to flour yield

Yield () Total aerobic count (log CFUg) Mold (log CFUg) Yeast (log CFUg)Y60 411plusmn 000a1) 301plusmn 006ns2) 252plusmn 024nsY65 271plusmn 007e 286plusmn 037 190plusmn 165Y70 278plusmn 001d 297plusmn 003 280plusmn 004Y75 387plusmn 002b 300plusmn 004 246plusmn 015Y80 282plusmn 002cd 279plusmn 010 210plusmn 017Y85 284plusmn 003c 290plusmn 005 249plusmn 020Y90 383plusmn 002b 290plusmn 000 271plusmn 0241)Mean values with different superscripts within each column are significantly different across the samples at plt 005 by Fisherrsquos least significantrdquo differencetest 2)ldquonsrdquo means no significant difference across the samples at plt 005 by Fisherrsquos least significant difference test

12

10

8

6

4

2

0

DPP

H ra

dica

l sca

veng

inig

()

ede

d

c

ab b

a

60 65 70 75 80 85 90Yield ()

(a)

6

5

4

3

2

1

0Tota

l pol

yphe

nol c

onte

nt (m

g G

AE

g)

60 65 70 75 80 85 90Yield ()

bb

c

b

a a a

(b)

Figure 1 DPPH radical scavenging activity (a) and total polyphenol content (b) of wheat flour (var Jokyoung) based on yield Error barsrepresents standard deviations Different characters within each graph are significantly different across the samples at plt 005 by Fisherrsquosleast significant difference test


wheat flour from the addition of clear flour shorts andbrans to straight flour affected physicochemical and anti-oxidant properties roughout this study the wheat flourquality was identified according to the yield and the qualitychange according to the yield can deliver valuable infor-mation for milling one of the two major wheat varieties inKorea Significant changes in proximate analysis color SRCRVA and antioxidant activity were observed as the yieldincreased to maximize the production of wheat flour fromwheat kernels Adding clear flour and shorts (Y65ndashY75) didnot significantly affect the wheat flour quality in general Asbrans were added to the flour portion (Y80ndashY90) wheatflour quality decreased significantly due to the abundantfibers in brans Maximizing wheat flour yield after milling isa key to minimize the production cost of Korean wheat flourconsidering Korean wheat is approximately three timesmore expensive than the imported wheat flour Adding acertain portion of shorts seems not to significantly influencethe overall quality of wheat flour and can maximize the cost-benefit in milling of Korean wheat kernels One limitation isthat this milling study was conducted using a single-yearcrop the same as other researchersrsquo milling studies there-fore this study could not generalize the wheat flour qualityfor the Jokyoung variety due to not considering climate andgrowing conditions over several years

Data Availability

e data used to support the findings of this study areavailable from the corresponding author upon request

Conflicts of Interest

e authors declare that they have no conflicts of interest

Acknowledgments

is research was funded by the Korea Institute of Planningand Evaluation for Technology in Food Agriculture andForestry (IPET) through Agri-Bio Industry TechnologyDevelopment Program funded by the Ministry of Agri-culture Food and Rural Affairs (MAFRA) (317019-4)

References

[1] FAO cereal supply and demand brief httpwwwfaoorgworldfoodsituationcsdben

[2] P V Hung T Maeda K Miyatake and N Morita ldquoTotalphenolic compounds and antioxidant capacity of wheatgraded flours by polishing methodrdquo Food Research Interna-tional vol 42 no 1 pp 185ndash190 2009

[3] Ministry of Agriculture Food and Rural Affairs (MAFRA)Agriculture Food And Rural Affairs Statistics Yearbookpp 311ndash342 MAFRA Sejong Korea 2018

[4] Y-S Choi J-K Lee Y-H Choi Y-H Kim C-S Gang andM Shin ldquoQuality characteristics of wheat flours from newreleased Iksan370 with long spike and domestic wheat cul-tivarsrdquo Korean Journal of Food and Cookery Science vol 31no 5 pp 551ndash556 2015

[5] K-H Kim C-S Kang Y-W Seo et al ldquoCurrent regionalcultural situation and evaluation of grain characteristics of

Korean wheat II grain characteristics collected in domesticwheat cultivar grown in Koreardquo Korean Journal of CropScience vol 58 no 3 pp 239ndash252 2013

[6] Increasing self-sufficient ratio of wheat by consumption ex-pansion httpwwwagrinetcokrnewsarticleViewhtmlidxno112278

[7] H S Kwak T J Kim E Y Joo et al ldquoQuality variation ofdomestic wheat compared to imported wheat depending onharvest yearrdquo Journal of the Korean Society of Food Scienceand Nutrition vol 46 no 1 pp 146ndash151 2017

[8] H S Kwak M J Kim H Kim and S S Kim ldquoQualitycharacteristics of domestic and imported commercial plainwheat flourrdquo Korean Journal of Food Science and Technologyvol 49 no 3 pp 304ndash310 2017

[9] H S Kwak M J Kim O-W Kim and S S Kim ldquoQualitycharacteristics of domestic strong wheat flourrdquo Journal of theKorean Society of Food Science and Nutrition vol 46 no 5pp 616ndash621 2017

[10] H S Kwak M J Kim and S S Kim ldquoSensory profileconsumer acceptance and physicochemical properties of panbread made with imported or domestic commercial wheatflourrdquo Journal of Sensory Studies vol 34 no 1 Article IDe12487 2019

[11] C S Kang Y K Cheong and B K Kim ldquoCurrent situationand prospect of Korean wheat industryrdquo Food Industry andNutrition vol 21 no 2 pp 20ndash24 2016

[12] C-S Kang K-H Kim Y-W Seo et al ldquoCurrent regionalcultural situation and evaluation of grain characteristics ofKorean wheat I survey of production practices in Koreanwheat cultivar growers by regionrdquo Korean Journal of CropScience vol 59 no 1 pp 1ndash15 2014

[13] H S Kwak M J Kim J Heo et al ldquoComparison of phys-icochemical microbial and antioxidant properties in domesticand imported wheat kernels for bread makingrdquo KoreanJournal of Food and Nutrition vol 31 no 1 pp 17ndash23 2018

[14] J-E Kim S-W Cho H S Kim et al ldquoUtilization of mixolabfor quality evaluation in Korean wheat breeding programsrdquoKorean Journal of Breeding Science vol 49 no 1 pp 10ndash222017

[15] H Ham I D Choi H Y Park et al ldquoPhenolic compoundsand radical scavenging activity of the Korean wheat (Triticumaestivum L) according to germination timesrdquo e KoreanJournal of Food And Nutrition vol 28 no 5 pp 737ndash7442015

[16] D-S Shin Y-J Choi S-T Jeong et al ldquoQuality character-istics of mixed makgeolli with barley and wheatrdquo e KoreanJournal of Food And Nutrition vol 29 no 4 pp 565ndash5722016

[17] M J Guttieri B W Seabourn C Liu P S Baenziger andB M Waters ldquoDistribution of cadmium iron and zinc inmillstreams of hard winter wheat (Triticum aestivum L)rdquoJournal of Agricultural and Food Chemistry vol 63 no 49pp 10681ndash10688 2015

[18] H-J Liao and Y-L Chen ldquoCharacteristics and proteinsubunit composition of flour mill streams from differentcommercial wheat classes and their relationship to whitesalted noodle qualityrdquo Cereal Chemistry Journal vol 92 no 3pp 302ndash311 2015

[19] P Prabhasankar M L Sudha and P Haridas Rao ldquoQualitycharacteristics of wheat flour milled streamsrdquo Food ResearchInternational vol 33 no 5 pp 381ndash386 2000

[20] P Fustier F Castaigne S L Turgeon and C G BiliaderisldquoImpact of commercial soft wheat flour streams on dough


rheology and quality attributes of cookiesrdquo Journal of FoodEngineering vol 90 no 2 pp 228ndash237 2009

[21] M Gomez E Ruiz-Parıs and B Oliete ldquoOriginal articleinfluence of flour mill streams on cake qualityrdquo InternationalJournal of Food Science amp Technology vol 45 no 9pp 1794ndash1800 2010

[22] American Association of Cereal Chemists (AACC) ApprovedMethods of American Association of Cereal Chemists AACCSt Paul MN USA 2000

[23] A E Duyvejonck B Lagrain B Pareyt C M Courtin andJ A Delcour ldquoRelative contribution of wheat flour constit-uents to solvent retention capacity profiles of Europeanwheatsrdquo Journal of Cereal Science vol 53 no 3 pp 312ndash3182011

[24] D Lund and K J Lorenz ldquoInfluence of time temperaturemoisture ingredients and processing conditions on starchgelatinizationrdquo C R C Critical Reviews in Food Science andNutrition vol 20 no 4 pp 249ndash273 1984

[25] Y Zou M Yang G Zhang H He and T Yang ldquoAntioxidantactivities and phenolic compositions of wheat germ as affectedby the roasting processrdquo Journal of the American Oil ChemistsrsquoSociety vol 92 no 9 pp 1303ndash1312 2015

[26] L Alvarez-Jubete H Wijngaard E K Arendt andE Gallagher ldquoPolyphenol composition and in vitro antiox-idant activity of amaranth quinoa buckwheat and wheat asaffected by sprouting and bakingrdquo Food Chemistry vol 119no 2 pp 770ndash778 2010

[27] W Brand-Williams M E Cuvelier and C Berset ldquoUse of afree radical method to evaluate antioxidant activityrdquo LWT-Food Science and Technology vol 28 no 1 pp 25ndash30 1995

[28] P Jogihalli L Singh K Kumar and V S Sharanagat ldquoNovelcontinuous roasting of chickpea (Cicer arietinum) study onphysico-functional antioxidant and roasting characteristicsrdquoLwt vol 86 pp 456ndash464 2017

[29] H S Gujral P Sharma B S Gill and S Kaur ldquoEffect of incor-porating hydrothermal kilned and defatted oats on antioxi-dant and chapatti making properties of wheat flourrdquo FoodChemistry vol 138 no 2-3 pp 1400ndash1406 2013

[30] L K Berghofer A D Hocking D Miskelly and E JanssonldquoMicrobiology of wheat and flour milling in Australiardquo In-ternational Journal of Food Microbiology vol 85 no 1-2pp 137ndash149 2003

[31] Y G Wang K Khan G Hareland and G Nygard ldquoDis-tribution of protein composition in bread wheat flour millstreams and relationship to breadmaking qualityrdquo CerealChemistry Journal vol 84 no 3 pp 271ndash275 2007

[32] MDFS Ministry of Food and Drug Safety (MFDS) ldquoStandardand specification of foodsrdquo 2019 httpswwwfoodsafetykoreagokrfoodcode03_02jspidx36

[33] J Yu S Wang J Wang et al ldquoEffect of laboratory milling onproperties of starches isolated from different flour millstreamsof hard and soft wheatrdquo Food Chemistry vol 172 no 1pp 504ndash514 2015

[34] M Kweon L Slade and H Levine ldquoSolvent retention ca-pacity (SRC) testing of wheat flour principles and value inpredicting flour functionality in different wheat-based foodprocesses and in wheat breeding-A reviewrdquo Cereal ChemistryJournal vol 88 no 6 pp 537ndash552 2011

[35] M J Guttieri C Becker and E J Souza ldquoApplication ofwheat meal solvent retention capacity tests within soft wheatbreeding populationsrdquo Cereal Chemistry Journal vol 81no 2 pp 261ndash266 2004

[36] A Lindgren and S Simsek ldquoEvaluation of hard red springwheat mill stream fractions using solvent retention capacity

testrdquo Journal of Food Processing and Preservation vol 40no 2 pp 131ndash139 2016

[37] S Ram and R P Singh ldquoSolvent retention capacities of Indianwheats and their relationship with cookie-making qualityrdquoCereal Chemistry Journal vol 81 no 1 pp 128ndash133 2004

[38] M Schmiele L Z Jaekel S M C Patricio C J Steel andY K Chang ldquoRheological properties of wheat flour andquality characteristics of pan bread as modified by partialadditions of wheat bran or whole grain wheat flourrdquo Inter-national Journal of Food Science amp Technology vol 47 no 10pp 2141ndash2150 2012

[39] S Ragaee and E-S M Abdel-Aal ldquoPasting properties ofstarch and protein in selected cereals and quality of their foodproductsrdquo Food Chemistry vol 95 no 1 pp 9ndash18 2006

[40] J Blazek and L Copeland ldquoPasting and swelling properties ofwheat flour and starch in relation to amylose contentrdquoCarbohydrate Polymers vol 71 no 3 pp 380ndash387 2008

[41] I S M Zaidul H Yamauchi S-J Kim N Hashimoto andT Noda ldquoRVA study of mixtures of wheat flour and potatostarches with different phosphorus contentsrdquo Food Chemistryvol 102 no 4 pp 1105ndash1111 2007

[42] S Hug-Iten F Escher and B Conde-Petit ldquoStaling of breadrole of amylose and amylopectin and influence of starch-degrading enzymesrdquo Cereal Chemistry Journal vol 80 no 6pp 654ndash661 2003

[43] J H Kim E J Tanhehco and P KW Ng ldquoEffect of extrusionconditions on resistant starch formation from pastry wheatflourrdquo Food Chemistry vol 99 no 4 pp 718ndash723 2006

[44] C G Biliaderis C M Page T J Maurice and B O Julianoldquoermal characterization of rice starches a polymeric ap-proach to phase transitions of granular starchrdquo Journal ofAgricultural and Food Chemistry vol 34 no 1 pp 6ndash14 1986

[45] D Cooke and M J Gidley ldquoLoss of crystalline and molecularorder during starch gelatinisation origin of the enthalpictransitionrdquo Carbohydrate Research vol 227 pp 103ndash1121992

[46] A-C Eliasson J Silverio and E Tjerneld ldquoSurface propertiesof wheat flour-milling streams and rheological and thermalproperties after hydrationrdquo Journal of Cereal Science vol 13no 1 pp 27ndash39 1991

[47] L Wannerberger and A C Eliasson ldquoDifferential scanningcalorimetry studies on rye flour-milling streamsrdquo CerealChemistry vol 70 p 196 1993

[48] D Mares and K Mrva ldquoLate-maturity α-amylase low fallingnumber in wheat in the absence of preharvest sproutingrdquoJournal of Cereal Science vol 47 no 1 pp 6ndash17 2008

[49] M Vaher K Matso T Levandi K Helmja andM KaljurandldquoPhenolic compounds and the antioxidant activity of the branflour and whole grain of different wheat varietiesrdquo ProcediaChemistry vol 2 no 1 pp 76ndash82 2010

[50] N Victor M S Bekele M Ntseliseng M Makotoko C Peterand A O Asita ldquoMicrobial and physicochemical character-ization of maize and wheat flour from a milling companylesothordquo Internet Journal of Food Safety vol 15 pp 11ndash192013

[51] S S Kim and H S Kwak ldquoQuality characteristics of domesticwheat flour (var Keumkang) based on the milling yieldrdquoJournal of the Korean Society of Food Science and Nutritionvol 48 no 8 pp 879ndash886 2019


the imported varieties [9] In a baking study comparingdomestic and imported commercial wheat flours thesensory profiles of pan breads made using imported wheatflours were similar to each other while the pan breadsmade from domestic wheat flours showed larger variationsin their sensory attributes [10] Notwithstanding therange of consumer acceptance ratings for the pan breadsmade from domestic and imported wheat flours weresimilar

T aestivum L var Jokyoung (Jokyoung) a Koreandomestic wheat species was developed in 2004 for bakingpurposes and can be grown in all regions of the Republicof Korea [11] Approximately 20 of farmers growJokyoung mainly in the southeast region of the Koreanpeninsula [12] Several studies have reported the physi-cochemical properties of wheat flour and food productsmade from Jokyoung e wheat kernels of Jokyoung havea longer length and lower protein and ash contents thanthe kernels imported from the USA and Canada [13] Kimet al [14] reported that the overall baking quality fromJokyoung wheat flour was similar to that of US and Ca-nadian wheat flours Ham et al [15] reported that agerminated Jokyoung species showed similar antioxidantactivity in DPPH and ABTS assays compared with otherdomestic wheat varieties such as Keumkang Baekjungand Goso In application to rice wine making consumeracceptance of rice wine made with Jokyoung wheat flourwas found to be lower than for rice wine made using otherwheat species [16]

Milling is a key process to producing wheat flour fromwheat kernels Several studies have been conducted toinvestigate milling and milling streams in terms of wheatflour quality e cadmium distribution in millstream wasdetected mainly in the endosperm when analyzing 16streams from a Buhler pneumatic laboratory mill for hardwinter wheat in the USA [17] Liao and Chen [18] showedthat the SDS-insoluble proteins in wheat millstreams werevarious and were associated with noodle quality In Indianwheat the quality properties were similar for each millingstream irrespective of the variety [19] Fustier et al [20]studied various composition of flours that were middle-cut clear and produced from soft wheat flour milling fordough and cookie production e clear millstreamfraction was positively correlated with the cookiesrsquohardness and density Gomez et al [21] showed that thefinal stream in their milling should be eliminated due tothe negative impact on color odor and taste when cakeswere made

Previous milling studies provide evidence that a combi-nation of wheat flour and the byproducts from each millingstream is used to produce the appropriate wheat flour fromdomestic or imported wheat kernels for each country Severalstudies have reported on the physicochemical quality pastingproperties and food application of wheat flour from one of themajor wheat varieties in Korea Jokyoung However no studieshave reported for the quality characteristics of wheat floursproduced from the various production yields frommillingeobjective of this study therefore was to investigate the in-fluence of wheat flour yield from milling on the

physicochemical microbial and antioxidant properties for theKorean wheat variety (Triticum aestivum L var Jokyoung)

2 Materials and Methods

21 Wheat Flour Milling Wheat kernels (var Jokyoung)were directly purchased from a local cooperative (Hap-cheon-gun Korea 35deg33prime598PrimeN 128deg09prime571PrimeE) located inthe southeast of Korean peninsula which is one of the majorwheat-growing regions for Jokyoung e wheat kernelswere kept in a refrigerator (4plusmn 1degC) for 10 days and millede wheat kernels were tempered with 16 moisturecontent at room temperature for overnight and milled usinga test milling machine (Buhler Braunschweig Germany)according to the American Association of Cereal Chemists(AACC) method 26ndash21A [22] Wheat kernels (40 kg) wereput into a test mill at 30 gmin for milling e wheat floursfrom each step were collected for the three streams of break(B1 81 B2 74 and B3 18) and the three streams ofreduction roll (R1 265 R2 140 and R3 33) eweights of the wheat flour of each stream were then mea-sured (Table 1) e straight flour was 6112 of the initialweight e rest was divided into clear flour wheat shortsand wheat brans based on the particle size and were com-posed of 96 85 and 207 wheat flour respectivelyStraight flour clear shorts and wheat brans were added inan consecutive order to produce the samples which were60 65 70 75 80 85 and 90 of the input kernelweight and labeled as Y60 Y65 Y70 Y75 Y80 Y85 andY90 respectively (Table 2) e samples were tightly packedtwice in polyethylene bags and stored at 0degC until used

22 Physicochemical Properties of the Wheat Flour Samplese moisture protein and ash contents of the samples weremeasured according to AACC methods [20] Wheat flour(3 (g) was put into a 130degC dry oven for 24 hours to measureits moisture content (AACC method 44ndash15A) Crude pro-tein was measured according to the micro-Kjeldahl method(AACC method 46ndash12) using a Kjeltec autosampler system1035 analyzer (Tecator Co Hoganas Sweden) e crudeprotein content was obtained by multiplying the nitrogencontent and nitrogen conversion factor (595) e wheatflour was heated at 600degC for 12 hours to measure the ashcontent (AACC method 08ndash01) e experiments wereconducted in triplicate e Hunter color (L a and b) of thewheat flour was measured five times using a portablespectrophotometer (Spectrophotometer CM-700d MinoltaCo Osaka Japan)

23 Solvent Retention Capacity Profile of the Wheat FlourSamples e solvent retention capacity (SRC) profile ofwheat flour consists of its sodium carbonate SRC (SCSRC)sucrose SRC (SSRC) lactic acid SRC (LASRC) and waterretention capacity (WRC) values ese were measuredaccording to the method proposed by Duyvejonck et al[23] which is a modification of the AACC method 56ndash11A[22] Briefly 25mL of a 5 (vv) sodium carbonate so-lution a 50 (ww) sugar solution a 5 (ww) lactic acid














Short 80 44 85 85 85Bran 204 08 58 108Sum 1000 600 650 700 750 800 850 900




1113888 1113889 times 100

(1)

















WhitenessL a b








Yield()

Peak viscosity(cP)


Breakdown(cP)











4 Conclusions




12

10

8

6

4

2

0

DPP

H ra

dica

l sca

veng

inig

()

ede

d

c

ab b

a

60 65 70 75 80 85 90Yield ()

(a)

6

5

4

3

2

1

0Tota

l pol

yphe

nol c

onte

nt (m

g G

AE

g)

60 65 70 75 80 85 90Yield ()

bb

c

b

a a a

(b)




Data Availability




Acknowledgments


References





































































Short 80 44 85 85 85Bran 204 08 58 108Sum 1000 600 650 700 750 800 850 900




1113888 1113889 times 100

(1)

















WhitenessL a b








Yield()

Peak viscosity(cP)


Breakdown(cP)











4 Conclusions




12

10

8

6

4

2

0

DPP

H ra

dica

l sca

veng

inig

()

ede

d

c

ab b

a

60 65 70 75 80 85 90Yield ()

(a)

6

5

4

3

2

1

0Tota

l pol

yphe

nol c

onte

nt (m

g G

AE

g)

60 65 70 75 80 85 90Yield ()

bb

c

b

a a a

(b)




Data Availability




Acknowledgments


References



























































1113888 1113889 times 100

(1)

















WhitenessL a b








Yield()

Peak viscosity(cP)


Breakdown(cP)











4 Conclusions




12

10

8

6

4

2

0

DPP

H ra

dica

l sca

veng

inig

()

ede

d

c

ab b

a

60 65 70 75 80 85 90Yield ()

(a)

6

5

4

3

2

1

0Tota

l pol

yphe

nol c

onte

nt (m

g G

AE

g)

60 65 70 75 80 85 90Yield ()

bb

c

b

a a a

(b)




Data Availability




Acknowledgments


References

































































WhitenessL a b








Yield()

Peak viscosity(cP)


Breakdown(cP)











4 Conclusions




12

10

8

6

4

2

0

DPP

H ra

dica

l sca

veng

inig

()

ede

d

c

ab b

a

60 65 70 75 80 85 90Yield ()

(a)

6

5

4

3

2

1

0Tota

l pol

yphe

nol c

onte

nt (m

g G

AE

g)

60 65 70 75 80 85 90Yield ()

bb

c

b

a a a

(b)




Data Availability




Acknowledgments


References






























































Yield()

Peak viscosity(cP)


Breakdown(cP)











4 Conclusions




12

10

8

6

4

2

0

DPP

H ra

dica

l sca

veng

inig

()

ede

d

c

ab b

a

60 65 70 75 80 85 90Yield ()

(a)

6

5

4

3

2

1

0Tota

l pol

yphe

nol c

onte

nt (m

g G

AE

g)

60 65 70 75 80 85 90Yield ()

bb

c

b

a a a

(b)




Data Availability




Acknowledgments


References





























































4 Conclusions




12

10

8

6

4

2

0

DPP

H ra

dica

l sca

veng

inig

()

ede

d

c

ab b

a

60 65 70 75 80 85 90Yield ()

(a)

6

5

4

3

2

1

0Tota

l pol

yphe

nol c

onte

nt (m

g G

AE

g)

60 65 70 75 80 85 90Yield ()

bb

c

b

a a a

(b)




Data Availability




Acknowledgments


References


























































Data Availability




Acknowledgments


References

























































Influence of Wheat Flour Milling Yield on Physicochemical...

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