食用 纖維素 資源의 選拔에 關한 硏究 Ⅳ. 밀가루 分劃의 品種間 組成차이와 pentosan 및 種實硬度와의 관계

Studies on selection of dietary fiber resources Ⅳ. Constitutional difference of flour fractions in wheat cultivars and its relationships with pentosan and grain hardness

Higher amount of gluten and tailing starch, but less amount of prime starch were obtained from Korean wheat cultivar and US hard wheat flours, than from soft wheat flours. Pentosan contents of wheat flour fractions were highest in tailing starch, less in prime starch, and least in gluten. Total pentosan contents of flours were negatively correlated with prime starch but positively with tailing starch among varieties. Pentosan weights of flour fractions were mainly determined by fraction weight However, in tailing starch, its high pentosan content also has significant role on its total pentosan weight. Both ash and protein contents of flour showed significant correlations with pentosan weights of flour fractions, positively with those of gluten and tailing starch but negatively with that of prime starch. Kernel hardness showed a positive relationship with gluten but a negative relationship with prime starch.