Browse > Article

A New White Wheat Variety, "Hanbaek" with Good Noodle Quality, High Yield and Resistant to Winter Hardiness  

Park, Chlul-Soo (National Institute of Crop Science (NICS), RDA)
Heo, Hwa-Young (National Institute of Crop Science (NICS), RDA)
Kang, Moon-Suk (Rural Development Bureau, RDA)
Kim, Hong-Sik (Rural Development Bureau, RDA)
Park, Hyung-Ho (National Institute of Crop Science (NICS), RDA)
Park, Jong-Chul (National Institute of Crop Science (NICS), RDA)
Kang, Chon-Sik (National Institute of Crop Science (NICS), RDA)
Kim, Hag-Sin (National Institute of Crop Science (NICS), RDA)
Cheong, Young-Keun (National Institute of Crop Science (NICS), RDA)
Park, Ki-Hun (National Institute of Crop Science (NICS), RDA)
Publication Information
Korean Journal of Breeding Science / v.41, no.2, 2009 , pp. 130-136 More about this Journal
Abstract
"Hanbaek", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Shan7859/Keumkang"//"Guamuehill" during 1996. "Hanbaek" was evaluated as "Iksan314" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial between 2006 and 2008. "Hanbaek" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Hanbaek" were similar to that of "Keumkang". Culm and spike length of "Hanbaek" were 89 cm and 9.0 cm, which longer culm length and spike length than "Keumkang" (80 cm and 7.9 cm, respectively). "Hanbaek" had lower test weight (797 g) and higher 1,000-grain weight (47.7 g) than "Keumkang" (813 g and 44.9 g, respectively). "Hanbaek" showed resistance to winter hardiness and susceptible to pre-harvest sprouting, which lower withering rate on the high ridge (4.4%) and higher rate of pre-harvest sprouting (47.9%) than "Keumkang" (21.9% and 30.4%, respectively). "Hanbaek" had similar flour yield (74.4%) to "Keumkang" (74.1%) and higher ash content (0.45%) than "Keumkang" (0.42%). "Hanbaek" showed lower lightness (89.13) and similar redness and yellowness (-0.87 and 10.93) in flour color than "Keumkang" (90.02, -1.23 and 9.28, respectively). It showed similar protein content (12.8%) SDS-sedimentation volume (63.0 ml) and gluten content (10.8%) to those of "Keumkang" (11.9%, 62.3 ml and 10.2%, respectively). It showed lower water absorption (59.6%) and mixing time (3.8 min) in mixograph and higher fermentation volume (1,350 ml) than those of "Keumkang" (60.6%, 4.7 min and 1,290 ml, respectively). Amylose content and pasting properties of "Hanbaek " were similar to those of "Keumkang". "Hanbaek" showed same compositions in high molecular weight glutenin subunits (HMW-GS, 2*, 13+16, 2+12), granule bound starch synthase (Wx-A1a, Wx-B1a, and Wx-D1a) and puroindolines (Pina-D1a/Pinb-D1b) compared to "Keumkang". "Hanbaek" showed lower hardness (4.22N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) to those of "Keumkang" (4.65N, 0.93 and 0.64, respectively). Average yield of "Hanbaek" in the regional adaptation yield trial was 5.98 MT/ha in upland and 5.05 MT/ha in paddy field, which was 8% and 6% higher than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Hanbaek" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.
Keywords
Wheat; Hanbaek; Noodle; Winter Hardiness; Pre-harvest Sprouting;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 농촌진흥청. 2006. 밀 우량 계통 지역 적응시험: 2006년도 동계 작물 신품종 개발 공동 연구 보고서, pp. 75-91
2 American Association of Cereal Chemists. 2000. Approved Methods of the AACC. 10th ed. The Association: St. Paul, MN
3 Nakaumra T, Shimbata T, Vrinten P, Saito M, Yonemaru J, Seto Y, Yasuda H, and Takahama M. 2006. Sweet Wheat. Genes Genet. Syst. 81:361-365   DOI   ScienceOn
4 Park CS, Baik BK, Kang MS, Park JC, Park JG, Choung MG, and Lim JD. 2006. Flour characteristics and end-use quality of Korean wheats with 1D${\times}$2.2+1Dy12 subunits in high molecular weight glutenin. J. Food Sci. Nutr. 11:243-252   DOI
5 농촌진흥청. 2007. 밀 우량 계통 지역 적응시험: 2007년도 동계 작물 신품종 개발 공동 연구 보고서, pp. 75-91
6 Kang CS, Park KS, Park JC, Kim HS, Cheong YK, Kim JG, and Park CS. 2008b. Flour and end-use quality of "Charmdlerak", a new high quality Korean wheat brand. Korean J. Postharvest Sci. Technol. 15:219-224
7 식품저널. 2008. 식품유통연감. pp. 635-637
8 Nam JH, Song HS, Park HH, Heo HY, Park MW, Park KH, Rho CW, Nam SY, Ju JI, Park CB, Lee YS, Park SG Kim DH. 1998. A new high milling, early maturing, semi-dwarf and white grain wheat variety “Keumkangmil” with good bread quality. RDA J. Crop Sci. 40:81-87
9 농촌진흥청. 2003. 농업과학기술 연구조사분석기준. pp. 291-310
10 Axford DWE, McDermott EE, Redman DG. 1979. Note on the sodium Dodecyl Sulfate test of breadmaking quality: Comparison with Pelschenke and Zeleny tests. Cereal Chem. 56(4):582-584
11 Gibson TS, Solah VA, and McCleary BV. 1997. A procedure to measure amylose in cereal starches and flours with concanavalian A. J. Cereal Sci. 25:111-119   DOI   ScienceOn
12 Kang CS, Kim HS, Cheong YK, Kim JG, Park KH, and Park CS. 2008a. Flour characteristics and end-use quality of commercial flour produced fro Korean wheat and imported wheat. Korean J. Postharvest Sci. Technol. 15:687-693
13 Bhave M, and Morris CF. 2008. Molecular genetic of puroindolines and related genes : allelic diversity in wheat and other grasses. Plant Mol. Biol. 66:205-219   DOI
14 농림부. 2007. 농림업 주요통계. pp. 246-289
15 농촌진흥청. 밀 우량 계통 지역 적응시험: 2008년도 동계 작물 신품종 개발 공동 연구 보고서, pp. 85-117
16 정광용. 2006. 맥류제품의 소비자 선호도 분석. 작물과학원 호남농업연구소. pp. 136-147