Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

Table 1

Proximate compositions and wet gluten of WWFs milled with jet mill and hammer mill.

	Proximate compositions								Wet gluten^1 (%)
	Moisture (%)	Protein^1 (%)	Free lipid^1 (%)	Bound lipid^1 (%)	Total lipid^1 (%)	Ash^1 (%)	Total dietary fiber^1 (%)	Carbohydrate^1,2 (%)
Jet mill
Keumkang	9.45 ± 0.07^d	9.73 ± 0.11^d	2.60 ± 0.06^b	0.52 ± 0.06^cd	3.12 ± 0.01^b	1.61 ± 0.02^a	12.97 ± 0.17^b	72.57 ± 0.11^d	13.36 ± 0.90^b
Jokyung	8.94 ± 0.09^e	10.31 ± 0.15^b	2.67 ± 0.04^b	0.55 ± 0.02^cd	3.22 ± 0.02^b	1.66 ± 0.04^a	12.60 ± 0.22^b	72.20 ± 0.30^e	15.87 ± 0.30^a
Anzunbaengi	9.70 ± 0.03^c	9.80 ± 0.06^d	2.93 ± 0.01^a	1.10 ± 0.03^a	4.03 ± 0.02^a	1.67 ± 0.03^a	15.03 ± 0.09^a	69.48 ± 0.08f	11.30 ± 1.51^c
Hammer mill
Keumkang	11.46 ± 0.02^a	10.71 ± 0.05^a	1.82 ± 0.11^d	0.58 ± 0.00^c	2.40 ± 0.11^d	1.63 ± 0.03^a	11.10 ± 0.06^c	74.17 ± 0.08^b	14.15 ± 0.24^b
Jokyung	9.69 ± 0.10^c	10.57 ± 0.13^a	2.10 ± 0.00^c	0.45 ± 0.10^d	2.55 ± 0.09^c	1.60 ± 0.02^a	8.81 ± 0.26^d	76.48 ± 0.04^a	16.47 ± 1.09^a
Anzunbaengi	10.87 ± 0.12^b	10.11 ± 0.04^c	1.79 ± 0.09^d	0.74 ± 0.05^b	2.52 ± 0.04^c	1.44 ± 0.02^b	12.90 ± 0.17^b	73.03 ± 0.19^c	13.89 ± 1.03^b

All values are means of three replications ± standard deviations. Values with the same alphabet within a column are not significantly different. Significantly different at . ¹Proximate compositions except moisture and wet gluten were calculated on the basis of dry contents. ²Calculated by difference.