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

Table 4

Dough properties of WWFs milled with jet mill and hammer mill.

	Dough properties by Mixolab
	Wabs^1 (%)	DDT^2 (min)	Stability^3 (min)	C2^4 (Nm)	C3^5 (Nm)	Cooking stability^6 (Nm)	Retrogradation^7 (Nm)
Jet mill
Keumkang	51.13 ± 0.06^c	1.03 ± 0.09^d	8.33 ± 0.33^e	0.45 ± 0.01^c	2.06 ± 0.03^bc	0.09 ± 0.01^b	1.30 ± 0.08^b
Jokyung	53.00 ± 0.69^b	5.34 ± 0.34^b	10.11 ± 0.06^b	0.44 ± 0.02^c	1.96 ± 0.03^de	0.24 ± 0.15^b	1.55 ± 0.12^ab
Anzunbaengi	53.47 ± 0.75^b	3.28 ± 0.09^c	8.89 ± 0.13^d	0.50 ± 0.04^b	2.16 ± 0.04^a	0.64 ± 0.04^a	0.97 ± 0.17^c
Hammer mill
Keumkang	57.30 ± 0.00^a	6.40 ± 0.64^a	10.86 ± 0.06^a	0.56 ± 0.01^a	2.01 ± 0.00^cd	0.33 ± 0.17^b	1.64 ± 0.19^a
Jokyung	57.20 ± 0.00^a	5.91 ± 0.24^a	10.92 ± 0.13^a	0.56 ± 0.02^a	1.92 ± 0.03^e	0.21 ± 0.11^b	1.48 ± 0.16^ab
Anzunbaengi	57.13 ± 0.46^a	3.64 ± 0.08^c	9.37 ± 0.26^c	0.54 ± 0.03^a	2.08 ± 0.04^b	0.62 ± 0.05^a	0.77 ± 0.09^c

All values are means of three replications ± standard deviations. Values with the same alphabet within a column are not significantly different.Significantly different at and , respectively. ¹Wabs means water absorption. ²DDT means dough development time. ³Stability is the remaining time after reaching 1.1 torque. ⁴C2: protein weakening; ⁵C3: pasting properties; ⁶C3-C4: cooking stability; ⁷C5-C4: retrogradation properties.