초록 ▼

본 과제는 자급율이 경우 2%도 안 되는 우리밀의 소비확대를 위해 제빵품질 저해요인을 분석하고, 우리밀의 품질개선을 위해 제분 전처리 및 후처리에 의한 물성개선 방법을 개발하였다. 우리밀의 품질저해요인은 동일품종 내 커다란 변이와 포장 표시와 다른 일관성 없는 품질특성으로 나타났다. 또한 수입밀과 차별화된 우리밀 기능성 소재 및 신제품을 개발하였으며, 본 연구결과 도출된 항산화활성 및 암세포증식억제효과를 지닌 기능성 청밀 제품은 향후 우리밀의 소비확대에 기여할 것이다. 또한 우리밀 산업의 문제점인 수확 후 관리기술 및 건조저장시설

본 과제는 자급율이 경우 2%도 안 되는 우리밀의 소비확대를 위해 제빵품질 저해요인을 분석하고, 우리밀의 품질개선을 위해 제분 전처리 및 후처리에 의한 물성개선 방법을 개발하였다. 우리밀의 품질저해요인은 동일품종 내 커다란 변이와 포장 표시와 다른 일관성 없는 품질특성으로 나타났다. 또한 수입밀과 차별화된 우리밀 기능성 소재 및 신제품을 개발하였으며, 본 연구결과 도출된 항산화활성 및 암세포증식억제효과를 지닌 기능성 청밀 제품은 향후 우리밀의 소비확대에 기여할 것이다. 또한 우리밀 산업의 문제점인 수확 후 관리기술 및 건조저장시설 미흡으로 인한 낮은 우리밀 품질을 해결하기 위해 우리밀에 적합한 건조저장시설 모델을 개발하고 기준설정 방향을 정립하였다. 세부적인 모델 관련기술은 관련기업에 기술이전 하였으며, 우리밀의 산물수매, 건조 및 저장에 필요한 수확후 관리기술은 교육 등을 통해 우리밀 건조조장시설에서 활용된다.

(출처 : 요약서 4p)

Abstract ▼

Ⅲ. Results
□ The first sub-project (Improved technology of baking properties and development of novel functional products for domestic wheat, Korea Food Research Institute)

○ The sub-project 1 was carried out to improve the competitiveness of domestic wheat by identifying hindrance factors

Ⅲ. Results
□ The first sub-project (Improved technology of baking properties and development of novel functional products for domestic wheat, Korea Food Research Institute)

○ The sub-project 1 was carried out to improve the competitiveness of domestic wheat by identifying hindrance factors of domestic wheat quality and to develop functional novel products with unique advantage of domestic wheat

○ To investigate the hindrance factors of domestic wheat quality, 1) the physicochemical, processing, and baking properties of commercial domestic and imported wheat flours (15 flour samples purchased in 2012: 16 flour samples purchased in 2013) were analyzed; 2) the kernel, milling, flours (extraction yield: 60%), physicochemical, processing, and baking properties of domestic and imported wheat cultivars were analyzed

○ In the results of physicochemical, processing, and baking quality properties in commercial wheat flours purchased in 2012 and 2013, package label of flour products distributed in Korea might need to be re-considered. Generally, the package label of flour products were divided into strong, medium, and week flours depending on purpose. However, the quality of flour products distributed in Korea were not consistent with the contents on the package label. The controling processing and post-harvest stage of wheat might be needed to solve the problems of inconsistency between package label and quality of wheat flour products m The results of consumer preference evaluation on breads made of domestic and imported wheat showed that overall acceptability of bread made of Jogyeong were similar to that of Northern Spring (NS) or Hard Red Winter (HRW). However, consumers evaluated higher purchase intent (PI) and willingness to pay (WTP) in Jogyeong than in NS or HRW when country of origin (CO) of wheat was informed to consumers

○ To improve baking quality, the wheats or wheat flours were treated with the high (electric) voltage (HV), steaming, and ozonated water and then physicochemical, processing, and baking quality properties were analyzed. The HV treatment showed the possibility on retardation of bread staling. The steamed immature wheat was not suitable for yeast leavened product because steaming processing led to destruction of gluten or germanization of starch. The wheat treated with ozonated water showed no significant difference in baking quality m Amino acid compositions, 2-dimensional gel electrophoresis (2-DE), tocopherol, antioxidant properties were analyzed for screening of functionality in domestic wheat. Domestic wheat might be needed to develop whole wheat flour with beneficial health effects or immature wheat flour, which is not available in imported wheat

○ Phenolic compositions, metabolite, antioxidant capacity, and antiproliferative activity of immature wheat was carried out. The metabolites related phenolic compositions and essential amino acid compositions were higher in immature wheat than in mature wheat. Immature wheat and its bran extracts showed high the antioxidant capacity and antiproliferative activity compared to mature wheat and its extracts. Immature wheat bran extract induced apoptosis by increasing the gene expression of p53 and PTEN (tumor suppressor genes) and thus, immature wheat or its bran could be potential products with beneficial health effects m The optimum levels of transglutaminase (TGase), xylanase (Xyl), and L-ascorbic acid (L-AA) were determined using a response surface methodology to improve baking quality and consumer acceptability of bread with domestic wheat flour. The optimal formulation for dough and bread properties and consumer acceptability were identified and the optimal value was 0.36g/100g TGase, 0.26g/100g Xyl, and 0.005g/100g L-AA

○ As post-milling treatment to improve baking quality, wheat flours were treated with ozone gas at 120ppm for 15, 30, 45, 60 min, and then physicochemical and the properties of starch and protein were investigated. Color b value, pH, and mold of wheat flour were decreased by ozone treatment with time. Pasting properties (peak viscosity and final viscosity) were increased by ozone treatment. The result of SDS-PAGE showed darker protein bands at low molecular weight of ozone treated wheat flours than those of control wheat flour m The development of novel functional products with domestic wheat, as the final goal of this study, was conducted using immature wheat flours and wheat brans. For product development using wheat brans, the brans were pulverized with Hammer mill or Air Jet mills to improve processing properties of bread. The physicochemical and antioxidant, dough and bread properties were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by hammer mill; JMB: bran pulverized by air jet mill) at various levels (0, 5, 10, 15, 20, 25%). These results showed that breads made with wheat flour substituted with 5-10% HMB or JMB improved bread quality and functionality such as antioxidant properties m Several products (madeleine, panini, sponse cake, mousse cake, muffin) prepared with immature wheat flour were developed, and among products, madeleine was selected to investigate physicochemical, processing, antioxidant, and consumer properties. The total dietary fiber (10.26 g/100g, dry weight basis), ORAC value (38.47ｕM TE/g), and ABTS value (2.04ｕM TE/g) of the immature wheat flour were higher than those of the commercial wheat flour. The results of the blind test showed that the consumer acceptability and willingness to pay (WTP) for the immature wheat flour madeleine were lower than those of the commercial wheat flour madeleine. The WTP for immature wheat flour madeleine was similar to that for the commercial immature wheat flour when the consumers were informed about the antioxidant properties of immature wheat flour. Therefore, development of bakery products using an immature wheat flour was suggested for the small niche market of health conscious consumers

○ To investigate storage stability and establishment of applicable distribution system for whole immature wheat, 58 residue pesticides of whole immature wheat were tested. Whole immature wheat flours were stored at 0℃, 25℃, 35℃, 45℃ during 24 weeks and physicochemical and pasting properties of whole immature wheat flour were investigated at every 4 weeks. The 58 residue pesticides were not detected in whole immature wheat flour.

The b value and pasting properties of whole wheat flours were increased with the longer storage time and the higher storage temperature. In addition, consumer acceptability of cookies made with immature whole wheat flours stored for 12 and 24 weeks was conducted.
The consumers did not prefer cookies made with whole immature wheat flour stored at 35℃ and 45℃ for 24 weeks

□ The second sub-project (Development of post-harvest management techniques and drying storage model, Korea Food Research Institute)

○ An investigation was conducted on domestic and foreign wheat storage facilities and their management (14 facilities), actual supply of wheat based on blueprints of dry storage facilities for domestic wheat (11 facilities), literature searches on wheat quality and facility design criteria (i.e. ASABE standards, 2011), as well as quality control criteria for domestic and foreign wheat and demands from companies that consume domestic wheat (CJ, Mildawon).
The present state of and problems with dry storage facilities for domestic wheat were ascertained. Based on this research, a model of dry storage facilities for domestic wheat was developed, and directions were established for setting criteria for such facilities m Laboratory scale experiments were performed using 10 varieties of domestic and foreign circulated wheat and 3 varieties of domestic wheat (Baekjjung, Jogyeong, Keumkang). Field test and simulation of the drying process were performed at 5 facilities. Total 20 facility design factors were identified, including intake, sorting, scaling, drying, storage, and others

○ The following criteria were proposed: a initial moisture content of 24%, which is the same as rice; actual input capacities of 700ton/yr and 1,190ton/yr for facilities designed to receive 20ton/hr and 30ton/hr, respectively; a separation ratio of 65.5%, a ratio of fine contaminants of 4.0%, the final ratio of foreign material after separation of 0.4%, and a dryness (calculated by weight) of 13%

○ At the drying stage, the drying rates of the circulating grain dryer for scales of 20ton/batch and 30ton/batch were 0.60%/hr and 0.55%/hr, respectively. The drying capacities were 150ton/yr and 200ton/yr, respectively, for a planned input capacity of 30ton/hr and 7day/yr operation. This was only 18.8–20.5% of the productivity achieved for rice. A storage moisture content of 13% at under 13°C was appropriate to prevent insects

○ Bulk density used for domestic wheat transport, grain bin storage capacity and grain bin structure calculations were 640, 750, and 835kg/m3, respectively. As the static repose angle was 18° at 13% moisture content, which was lower than the 45° static repose angle for rice, construction calculations for a separate silo were required. In addition, the gravity separator was required in order to prevent mixing of grains when domestic wheat and rice share the same drying storage facility

○ Total 4 possible models of drying storage facilities that can be distributed as a government project were developed based on the investigation of design factors, the cost of domestic and foreign wheat, and their processing characteristics. Proposed processes, electric power, required area, and budget were proposed for each model, as well as facility requirements consisting of 116 items, including construction, facilities and equipment, safety, and management

□ The first cooperative project (Milling properties of domestic and imported wheats, CJ Cheiljedang)

○ Four domestic wheat Keumkang from different cultivate site (Hapcheon, Gwangju, Jeongeup) and six imported wheats (SW, ASW, AH, SRW, CWRS, DNS) were milled to wheat flours with 60% milling yield using as a Bühler experimental mill (Bühler, Uzwil, Switzerland). Quality characteristics (moisture, ash, protein, falling number and thousand kernel weight) of domestic wheat flours were compared with those of imported wheat flours. Large variation in quality characteristics was found in domestic wheat compared to imported wheat. These results might be hindrance of milling industry managing the quality index and need to manage systematically domestic kernels

○ To investigate milling properties of domestic wheat kernels depending on storage period, domestic wheat kernels were stored at 15℃, 25℃, 35℃, 45℃ during 12months and then physicochemical and dough properties were analyzed at every 4months. The flours, which were obtained from wheat kernels stored at low temperature, were analyzed for physicochemical and dough properties. On the other hand, large variation in physicochemical and dough properties was found in the flours, which were obtained from wheat kernels stored at high temperature. Use of wheat kernels stored at high temperature might be affected to baking quality and shelf stability during product processing

○ Quality test of immature wheat kernel showed that immature wheat had 233sec falling number, indicating low quality of wheat kernel. Generally, falling number for high quality wheat kernel is above 350sec. Low falling number of immature wheat might be due to high enzyme activity. Additionally, immature wheat (Keumkang cultivar) was milled to whole wheat flour using a air classifying mill at 900rpm, 1200rpm, and 1500rpm and then dough properties of whole immature wheat flour were investigated. Extensibility (90mm) of whole immature wheat flour was lower than it of commercial wheat flour (260mm)

○ The milling condition to produce whole wheat flour of domestic wheat (Keumkang cultivar) was investigated using ACM (Air Classifying Mill), Stone mill, and Hammer mill. Milling operation conditions were mean particle size 100μm and 300μm at 500rpm for ACM, 110μm and 280μm at 1200rpm for hammer mill, and 600rpm for stone mill, respectively. Dough properties of five whole wheat flours (two from ACM, two from hammer mill, and one from stone mill) were compared with control (Bob’s red mill as imported whole wheat flour).
Absorbance (68.2%) of the flour (100μm) milled by ACM was similar to those of control (77.4%). Extensibility of four flours (milled by ACM and hammer mill) and control were in the range of 147mm – 177mm, while extensibility (111mm) of the flour (milled by stone mill) was the lowest among samples. Overall, the whole wheat flour (mean particle size 100μm by ACM) among samples was suitable to bake bread such as yeast leavened products m Buchimgae(Korean style frying cake) and pancake pre-mix were prepared using a whole wheat flour, which was 100μm mean particle size and was milled by ACM. For pancake pre-mix preparation, vanilla extract and lipid were added to improve rough texture and taste of whole wheat flour. In addition, waxy rice and starch powders were added to buchimgae pre-mix to improve texture. The frying and pancake premix made by whole flour is expected to have short expiration period. To commercialize pre-mix products made with whole wheat flour, further study will be need to increase the expiration period

□ The second cooperative project (Baking properties of domestic wheat, Mildawon) m Baking quality of 7 domestic wheats (Jogyeong, Keumkang, Baekjjung, 4 ogarnic wheats) was compared with those of 5 imported wheats (DNS, CWRS, HWR, ASW, SWW). The DNS, HRW, and CWRS among imported wheats were suitable for yeast leavened product. The SWW and Keumkang wheats were suitable for cake or cookie

○ Bread made of flours treated with high voltage showed retardation of bread staling. To analyze bread quality in kernels treated with high voltage, wheat kernels were tempered overnight to 14%, 16%, 18%, 20% moisture content and then were treated with high voltage (20,000 volt, 30min). After treatment of high voltage, the wheat kernels were milled using a Bühler experimental mill. The bread, which was made with high voltage treated flour, showed higher specific volume and lower hardness than control bread

○ Domestic wheat kernels were stored at 15℃, 25℃, 35℃, and 45℃ for 12 months and then were milled using a Bühler experimental mill. After milling, scanning electron microscopy (SEM) of dough prepared with the flours were compared with those of DNS (imported wheat flour). The pores with small size were observed in samples stored in low temperature and DNS sample. On the other hand, the pores with large size were observed in samples stored in high temperature. There results suggested that wheat kernels stored in low temperature might improve the bread quality m The combinations of Transglutaminase(TG), Hemicellulase(HC), and L-ascorbic acid (L-AA) were tested to improve bread quality of yeast leavened product. Specific volume (4.65 ml/g) of number 15 treatment (TG: 0.1g/100g, HC: 0.01g/100g, L-AA 0.005g/100g) was higher than specific volume of bread made with DNS. On the other hand, bread made with number 2 treatment (TG: 0, HC: 0.05g/100g, L-AA: 0.005g/100g) showed the lowest specific volume (4.2 ml/g)

○ Baking quality (farinograph and hardness) of baguettes made with domestic or French flours added with enzyme mixture (TG: 0.36g/100g, HC: 0.026g/100g, L-AA; 0.005g/100g) were compared with those with malt. In result of farinograph, domestic wheat flour was lower in absorbance and stability than French flour. Hardness of baguettes added with malt was lower than them with enzyme mixture. The baguette added with enzyme mixture showed improved appearance. However, flavor and chewiness of baguette were better in malt added baguettes than in enzyme mixture added baguettes

(출처 : SUMMARY 13p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약서 ... 4
• 요 약 문 ... 5
• SUMMARY ... 12
• CONTENTS ... 21
• 목차 ... 25
• 제1장 연구개발과제의개요 ... 29
• 제 1절 연구개발의 목적 ... 29
• 제 2절 연구개발의 필요성 ... 29
• 제 3절 연구개발 범위 ... 35
• 제2장 국내외 기술개발 현황 ... 42
• 제 1절 국내·외 제품생산 및 시장 현황 ... 42
• 제 2절 국가 R&D 현황 ... 44
• 제 3절 특허 현황 ... 46
• 제 4절 논문 현황 ... 51
• 제3장 연구수행 내용 및 결과 ... 60
• 제 1절 우리밀 제빵물성 개선기술 및 기능성 신제품 개발 ... 60
• 1. 우리밀 제빵품질 저해요인 구명 ... 60
• 가. 시판 우리밀 및 수입밀 밀가루제품의 품질차이분석 ... 60
• 나. 수입밀에 비교한 우리밀 품종별 원곡, 제분, 제빵특성, 관능적 특성 및 소비자인지도분석 ... 104
• 2. 우리밀 제분 전처리에 의한 물성개선 ... 151
• 가. 고전압 처리에 의한 물성개선 ... 151
• 나. 열수처리에 의한 물성개선 ... 170
• 다. 오존수 처리에 의한 효과 ... 184
• 3. 수입밀과 차별화된 우리밀 기능성 탐색 ... 187
• 가. 우리밀 기능성 탐색을 위한 국내외산 밀의 비교 ... 187
• 나. 청밀의 기능성 탐색 ... 199
• 4. 우리밀 제빵적성 향상 가공기술개발 ... 227
• 가. 제분 획분 조합을 이용한 제빵 용도별 구명 ... 227
• 나. 산화제 및 제빵효소 복합사용에 의한 물성개선 ... 249
• 다. 오존처리에 의한 물성개선 ... 267
• 라. 관능적 특성 및 소비자 인지도 분석을 통한 물성개선방법 검증 ... 288
• 마. 산화제 및 제빵효소의 최적조건 ... 303
• 5. 우리밀을 활용한 기능성 소재 및 제빵 신제품 개발 ... 306
• 가. 우리밀의 고부가가치 신소재 및 제품기술개발 ... 306
• 나. 개발된 제품의 관능적 특성 및 기호도 분석 ... 334
• 다. 우리밀 제품의 저장 안정성 분석 및 실용화 체계구축 ... 338
• 제 2절 우리밀 수확후 관리기술 및 건조저장모델 개발 ... 384
• 1. 우리밀 수확후 관리시설 기술분석 ... 384
• 가. 국내의 밀 수확후 관리시설 및 보관실태 ... 384
• 나. 일본의 밀 수확후 관리시설 및 보관실태 ... 405
• 다. 우리밀 수확후 관리시설 설계도면을 통한 보급실태 ... 415
• 라. 밀의 품질기준 및 우리밀 소비업체의 품질요구사항 ... 423
• 마. 우리밀의 수확후 공정별 관리체계의 저해요인분석 ... 438
• 2. 우리밀 건조저장시설 설계인자 구명 ... 466
• 가. 국내외산 저장(유통)밀의 품질특성 및 성상별 선별인자 구명 ... 466
• 나. 우리밀 건조저장시설 공정별 설계인자구명 ... 484
• 3. 우리밀 건조저장시설 기준개발 ... 600
• 가. 건조저장시설기준 개발방향 설정 ... 600
• 나. 각 공정별 시설기준 요소인자 선정 ... 605
• 다. 각 공정별 시설기준(안) ... 614
• 4. 우리밀 건조저장시설 기본모델 개발 ... 648
• 가. 개발방법 ... 648
• 나. 우리밀 건조저장시설 주요 단위공정설계 ... 648
• 다. 우리밀 건조저장시설 모델(안) ... 652
• 5. 우리밀 건조저장시설모델 운영실험 및 보급체계구축 ... 668
• 가. 우리밀 건조저장시설모델 운영실험 ... 668
• 나. 우리밀 건조저장시설모델 보급체계구축 ... 672
• 제 3절 우리밀 및 수입밀의 제분특성분석 ... 673
• 1. 수입밀에 비교한 우리밀 품종별 제분 특성 분석 ... 673
• 2. 전압처리 원맥의 제분 특성 분석 ... 690
• 3. 청밀의 분쇄 특성 분석 ... 739
• 4. 국산밀의 3개년간(2010-2013) 품질 변화 추이 분석 ... 790
• 5. 원맥의 연도별(2011년~2013년) 품질 변화 분석 ... 828
• 6. 저장조건별 금강밀의 품질 특성 분석 ... 835
• 7. 저장조건별 우리밀 밀가루의 품질 특성 분석 ... 866
• 8. 분쇄조건별 우리밀 전밀의 제분 특성 분석 ... 880
• 제 4절 우리밀의 제빵 특성분석 ... 898
• 1. 수입밀에 비교한 우리밀 품종의 제빵특성 분석 ... 898
• 2. 전처리에 의한 제빵특성 분석 ... 931
• 3. 우리밀 전처리공정에 따른 제빵적성 향상 가공기술 개발 ... 949
• 4. 바게트 제품제조 중 반죽물성 및 제빵특성 분석 ... 978
• 제4장 목표달성도 및 관련분야에의 기여도 ... 1000
• 제 1절 목표달성도 ... 1000
• 제 2절 관련분야 기여도 ... 1020
• 제5장 연구결과의 활용계획 등 ... 1022
• 제6장 연구과정에서 수집한 해외과학기술정보 ... 1024
• 제7장 연구개발성과의 보안등급 ... 1025
• 제8장 국가과학기술종합정보시스템에 등록한 연구시설·장비현황 ... 1025
• 제9장 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 1025
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