마이크로웨이브 조사를 통한 알러지 저감 밀 오프리의 제과 가공적성 개선

• Published in: Korean journal of crop science Vol. 64; no. 4; pp. 366 - 372
• Main Authors: 박진희, Jinhee Park, 윤영미, Young-mi Yoon, 손재한, Jae-han Son, 최창현, Chang-hyun Choi, 김경훈, Kyeong-hoon Kim, 김경민, Kyeong-min Kim, 정영근, Young-keun Cheong, 강천식, Chon-sick Kang, 양진우, Jinwoo Yang
• Format: Journal Article
• Language: Korean
• Published: 한국작물학회 31.12.2019
• Subjects: allergy; cookie; gluten; microwave; wheat; 농학; gluten; allergy; wheat; cookie; microwave
• ISSN: 0252-9777; 2287-8432
• DOI: 10.7740/kjcs.2019.64.4.366

The use of flour milled from the Ofree wheat cultivar for baking attenuates allergies because some of the genes related to the allergic reaction have been knocked because some of its genes related to allergic reactions have been knocked down or knocked out through genetic mutation. However, the utilization of this flour is limited because the Ofree grain contains high content of total protein and gluten. Microwave irradiation has been used for changing the protein and gluten characteristics of wheat flour. Thus, this study investigated appropriate conditions of microwave irradiation to enhance the utilization of Ofree flour. As a result, when the flour was microwave-treated for 2 min, although the total protein and gluten contents were not changed, some qualities of the baked sugar-snap cookies, such as spread factor (diameter and thickness) and appearance (crack), were ameliorated. However, excessive heat treatment of the flour for over 3 min led to protein denaturation, which negatively affected the quality of the products. These results indicate that 2 min of microwave irradiation of flour that has high content of total protein and gluten can be used for the enhancement of cookie quality. Therefore, these results are expected to increase the utilization of Ofree wheat flour.