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Abstract Quality Characteristics of Wheat Cookies Using Domestic Wheat Bran Park, Hyun Suk Department of Food and Nutrition Graduate School of Kwangju Women's University Wheat brand is a byproduct of wheat milling but contains various functional ingredients. This study is conducted to promote the co...

Abstract Quality Characteristics of Wheat Cookies Using Domestic Wheat Bran Park, Hyun Suk Department of Food and Nutrition Graduate School of Kwangju Women's University Wheat brand is a byproduct of wheat milling but contains various functional ingredients. This study is conducted to promote the consumption of wheat bran by developing cookie with Korean wheat flour and Korean wheat bran. Wheat bran was added in 0, 5, 10, 15, 20% of Korean wheat flour in weight basis to prepare cookie. The composition and water holding capacity(WHC) of wheat bran, the density and pH of dough, and physical characteristics, hardness, and color of the cookies were evaluated. Sensory evaluation on cookies with wheat bran was also conducted. The survey to evaluate the criterion to choose cookie was also conducted in various ages. Moisture content of Korean wheat bran was 4.18%, crude ash content 3.33%, crude protein 14.71%, carbohydrate 72.52% and lipid 5.28%. WHC is increased with the content of wheat bran in cookies but density was not significantly different between the cookies. The spreading ration and loss rate were the highest in the cookie made with only Korean wheat flour. Hardness was also the highest in the cookie with only Korean wheat flour. L value was decreased with the content of Korean wheat bran in cookies. Redness was the highest in 10% wheat bran cookie. b value was the lowest in the cookie with only wheat flour and the amount of wheat brand added to cookies did not make any significant difference in b value. Overall preference on cookie with not significantly different between the cookie with only wheat flour and 10% wheat bran cookie. The criterion in choice of cookie was color and taste in 20~39 age meanwhile it was health benefit in 40~59 age. Key words: Korean wheat bran, cookie with wheat bran, cookie sensory evaluation, cookie preference

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