References
- MAFRA. Agriculture, Food and Rural Affairs Statistics Yearbook. Ministry of Agriculture, Food and Rural Affairs, Sejong, Korea. pp. 294-307 (2016)
- Kim KH, Kang CS, Seo YW, Woo SH, Heo MR, Choo BK, Lee CK, Park KG, Park CS. Current regional cultural situation and evaluation of grain characteristics of Korean wheat II. Grain characteristics collected in domestic wheat cultivar grown in Korea. Korea J. Crop Sci. 58: 239-252 (2013) https://doi.org/10.7740/kjcs.2013.58.3.239
- Jin HY, Kim BY. Analysis for consumers' opinion regarding domestic wheat bread. J. Con. Pol. Stud. 40: 205-222 (2011)
- Shin GM. Cereal and Baking Science of Technology. Kimoonsa, Seoul, Korea. pp. 170-185 (2008)
- Kang CS, Park KS, Park JC, Kim HS, Cheong YK, Kim JG, Park CS. Flour and end-use quality of "Charmdlerak" wheat, a Korean wheat. Korean J. Food Preserv. 15: 219-224 (2008)
- Park SY, Park KS, Im MH, Choi H, Chang MI, Kwon CH, Kim SG, Lee HK, Hong MK, Shim JH, Kim JH. Studies for the processing factors of pesticides during the milling of wheat grain. Korean J. Pest. Sci. 13: 70-78 (2009)
- Kim HY, Oh MS. Comparisons of bread making properties using domestic and imported flour and quality change during storage. Korean J. Dietary Cult. 16: 27-32 (2001)
- Park NK, Song JC, Kim KJ, Lee CK, Jeong HS, Chung MJ. Noodle-making characteristics of Korean wheat. Korean J. Postharvest Sci. Technol. 6: 167-172 (1999)
- Park DJ, Ku KH, Kim CJ, Lee SJ, Yang JL, Kim YH, Kim CT. Quality characteristics of Korean wheat noodle by formulation of foreign wheat flour and starch. J. Korean Soc. Food Sci. Nutr. 32: 67-74 (2003) https://doi.org/10.3746/jkfn.2003.32.1.067
- Kang CS, Park CS, Park JC, Kim HS, Cheong YK, Kim KH, Kim KJ, Park KH and Kim JG. Flour characteristics and end-use quality of Korean wheat cultivars I. Flour characteristics. Korean J. Breed Sci. 42: 61-74 (2010)
- Kim ML. Functional properties of Brassica oleracea L. extracts and quality characteristics of Korean wheat noodles with Brassica oleracea L. J. Korean Soc. Food Sci. Nutr. 34: 1443-1449 (2005) https://doi.org/10.3746/jkfn.2005.34.9.1443
- Kim ML. Sensory characteristics of Korean wheat noodles with pine pollen and antioxidant activities of pine pollen extracts. Korean J. Food Cook. Sci. 21: 717-724 (2005)
- Park KT, Kim MY, Chun SS. Quality characteristics of Korean wheat wet noodles with pomegranate cortex powder. Korean J. Culinary Res. 15: 128-136 (2009)
- Jang HR, Park Js, Shin S, Shin GM. Flour characteristics and end-use quality of commercial flour produced from Korean wheat and imported wheat. Korean J. Food Preserv. 15: 884-890 (2008)
- Kim YJ, Ju JC, Kim RY, Kim WT, Park JH, Chun SS. Cooking quality of fresh pasta with concentrated Korean wheat semolina. J. Korean Soc. Food Sci. Nutr. 40: 1017-1024 (2011) https://doi.org/10.3746/jkfn.2011.40.7.1017
- Kim YJ, Ju JC, Kim RY, Kim WT, Park JH, Chun SS. Cooking properties of fresh pasta using Korean wheat and drum rimachinata. J. Korean Soc. Food Sci. Nutr. 40: 1174-1481 (2011)
- Kim SS, Chung HY. Comparison of quality analyses of domestic and imported wheat flour products marketed in Korea. Korean J. Food Nutr. 27: 287-293 (2014) https://doi.org/10.9799/ksfan.2014.27.2.287
- AACC. Approved Methods of the American Association of Cereal Chemists. 10th ed. Methods 32-07, 44-15A, 46-12, 54-21, 56-11A, 76-21, 82-23. The American Association of Cereal Chemists, Inc., St. Paul, MN, USA (2000)
- Duyvejonck AE, Lagrain B, Pareyt B, Courtin CM, Delcour JA. Relative contribution of wheat flour constituents to solvent retention capacity profiles of European wheats. J Cereal Sci. 53: 312-318 (2011) https://doi.org/10.1016/j.jcs.2011.01.014
- Kweon M, Slade L, Levine H. Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and value in predicting flour functionality in different wheat-based food processes and in wheat breeding-A review. Cereal Chem. 88: 537-552 (2011) https://doi.org/10.1094/CCHEM-07-11-0092
- Anderson RA. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem. 59: 265-269 (1982)
- Lund D. Influence of time, temperature, moisture, ingredients and processing conditions on starch gelatinization. CRC Crit. Rev. Food Sci. Nutr. 20: 249-273 (1984) https://doi.org/10.1080/10408398409527391
- Barros F, Alviola JN, Tilley M, Chen YR, Pierucci VRM, Rooney LW. Predicting hot-press wheat tortilla quality using flour, dough and gluten properties. J. Cereal Sci. 52: 288-294 (2010) https://doi.org/10.1016/j.jcs.2010.06.009
- Hwang SY. Cereal processing. JinRo Publishing, Co., Seoul, Korea. pp. 155-157 (2010)
- Doblado-Maldonado AF, Pike OA, Sweley JC, Rose DJ. Key issues and challenges in whole wheat flour milling and storage. J. Cereal Sci. 56: 119-126 (2012) https://doi.org/10.1016/j.jcs.2012.02.015
- Shin SN, Kim SK. Physicochemical properties of Korean raw noodle flours. Korean J. Food Sci. Technol. 37: 418-424 (2005)
- Cheong G. Quality characteristics of Korean wheat flour and imported wheat flour. Korean J. Comm. Living Sci. 12: 23-27 (2001)
- Guttieri MJ, Becker C, Souza EJ. Application of wheat meal solvent retention capacity tests within soft wheat breeding populations. Cereal Chem. 81: 261-266 (2004) https://doi.org/10.1094/CCHEM.2004.81.2.261
- Mason WR, Hoseney RC. Factors affecting the viscosity of extrusion-cooked wheat starch. Cereal Chem. 63: 436-441 (1986)
- Ding QB, Ainsworth P, Tucker G, Marson H. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. J. Food Eng. 66: 283-289 (2005) https://doi.org/10.1016/j.jfoodeng.2004.03.019
- Della Valle G, Colonna P, Patria A, Vergnes B. Influence of amy lose content on the viscous behavior of low hydrated molten starches. J. Rheol. 40: 347-362 (1996) https://doi.org/10.1122/1.550747
- Robin F, Theoduloz C, Gianfrancesco A, Pineau N, Schuchmann HP, Palzer S. Starch transformation in bran-enriched extruded wheat flour. Carbohydr. Poly. 85: 65-74 (2011) https://doi.org/10.1016/j.carbpol.2011.01.051
-
Franco OL, Rigden DJ, Melo FR, Grossi-de-Sa MF. Plant
${\alpha}$ -amylase inhibitors and their interaction with insect${\alpha}$ -amylases. Eur. J. Biochem. 269: 397-412 (2002) https://doi.org/10.1046/j.0014-2956.2001.02656.x -
Pueyo JJ, Morgan TD, Ameenuddin N, Liang C, Reeck GR, Chrispeels MJ, Kramer KJ. Effects of bean and wheat
${\alpha}$ -amylase inhibitors on${\alpha}$ -amylase activity and growth of stored product insect pests. Entomol. Exp. Appl. 75: 237-244 (1995) https://doi.org/10.1111/j.1570-7458.1995.tb01932.x - Juhasz R, Gergely S, Gelencser T, Salgo A. Relationship between NIR spectra and RVA parameters during wheat germination. Cereal Chem. 82: 488-493 (2005) https://doi.org/10.1094/CC-82-0488
- John A, Shastri PN. Studies on food macromolecules by differential scanning calorimetry: a critical appraisal. J Food Sci. Technol. 35: 1-14 (1998)
- Dexter JE, Preston KR, Martin DG, Gander EJ. The effects of protein content and starch damage on the physical dough properties and bread-making quality of Canadian durum wheat. J. Cereal Sci. 20: 139-151 (1994) https://doi.org/10.1006/jcrs.1994.1054
- Khatkar BS, Bell AE, Schofield JD. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality. J. Cereal Sci. 22: 29-44 (1995). https://doi.org/10.1016/S0733-5210(05)80005-0
- Kwak HS, Kim TJ, Joo EY, Cha JH, Kim AJ, Kim MJ, Kim SS. Quality variation of domestic wheat compared to imported wheat depending on harvest year. J. Korean Soc. Food Sci. Nutr. 46: 146-151 (2017) https://doi.org/10.3746/jkfn.2017.46.1.146