KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)
- Volume 46 Issue 5
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- Pages.360-366
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- 2001
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- 0252-9777(pISSN)
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- 2287-8432(eISSN)
Flour Quality Characteristics of Korean Waxy Wheat Lines
- Hong, Byung-Hee (Dept. of Agronomy, College of Natural Resources, Korea Univ.) ;
- Park, Chul-Soo (Dept. of Agronomy, College of Natural Resources, Korea Univ.) ;
- Baik, Byung-Kee (Dept. of Food Science & Human Nutrition and IMPACT, Washington State Univ.) ;
- Ha, Yong-Woong (National Crop Experiment Station)
- Published : 2001.12.01
Abstract
Flour physicochemical properties of six Korean waxy wheat lines and their parental plants, including Kanto 107 and BaiHuo, which have partially null in GBSS (granule bound starch synthase), were evaluated in this study. The very low amylose content (3.20%) of Korean waxy wheat lines, which had been influenced by the null in all three GBSS isoforms encoded by three Wx loci, could result in the higher starch swelling power (25.15%), lower starch and flour pasting temperature (61.37