The objective of this study was to investigate the quality of wheat flour according to the milling yields. Domestic wheat cultivar (var. Keumkang) was used for milling and the wheat flour samples consisted of 60∼90% yields (Y60∼Y90). As the yield ratio increased, the protein, ash, fat, red color (a*), and yellow color (b*) increased for the wheat flour, but the lightness (L*) was decreased due to the addition of short and bran. The pasting properties of peak viscosity, trough viscosity, breakdown and final viscosity, and the setback values were significantly decreased as the yield of flour increased. Adding wheat short and bran to increase milling yield seemed to generate lower values for the pasting properties and it may also have negatively influenced the quality of wheat flour. There was no significant difference in the onset, peak, and end temperatures of wheat flours across the yield ratios, as determined by differential scanning calorimetry. The ranges of total aerobic counts, fungi, and yeast were 2.76∼3.95 log CFU/g, 2.83∼3.36 log CFU/g, and 0.00∼2.79 log CFU/g, respectively. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was increased from 2.48% (Y60) to 10.91% (Y95) as the yield was increased. The total polyphenol contents were increased from the yield ratios Y60 (3.24 mg GAE/g) to Y80 (5.22 mg GAE/g), and then the total polyphenol contents were slightly decreased.

Keywords: wheat, flour, milling, yield, Keumkang