Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar

The relationship of physicochemical properties of flour, including particle size of flour, damaged starch, SDS-sedimentation volume, gluten content and four solvent retention capacity (SRC) values with cookie baking quality, including cookie diameter and thickness was evaluated using 30 Korean wheat cultivars grown in the 2011-2012 seasons. Cookie quality and flour physicochemical properties were significantly influenced by year, cultivar and their interactions. Dahong, Dajoong, Goso, Joa, Namhae, Ol, Olgeuru and Uri produced larger cookie than other Korean wheat cultivars. Significant positive correlations were found among physicochemical properties of Korean wheat cultivars. Cookie diameter negatively correlated with cookie thickness (r = -0.986, P 0.001) and negatively correlated with particle size, damaged starch, protein characteristics and all four SRC values (P 0.001). A prediction equation developed using sodium carbonate SRC, SDS sedimentation volume and sucrose SRC provides a reliable estimation of cookie diameter. This equation could be explained 84% of the variability in cookie diameter. Therefore, a combination of SRC values, especially sodium carbonate and sucrose, and SDS-sedimentation volume could be used to select wheat lines with suitable for cookie baking in Korean wheat breeding populations.