• Korean Journal of Food Science and Technology
• /
• v.10 no.4
• /
• pp.376-379
• /
• 1978

Three Korean leading wheat varieties and three imported ones were tested to compare the domestic wheat varieties with imported ones for their grain and Sour quality. The domestic varieties were generally inferior to the imported ones in milling characteristics. The milling rate of the Korean varieties was $66{\sim}68%$, while the imported one was 70%. But Jogwang, one of the Korean varieties had relatively high milling rate, 68%. Jogwang had a protein conten of 9.5%, sedimentation value of 30 ㏄ and Pelshenke value of 35 minutes. Jogwang seems likely to have a suitable quality as a soft variety and it showed somewhat better flour quality than white soft wheat, the imported soft wheat on farinogram.

• Journal of Animal Science and Technology
• /
• v.55 no.3
• /
• pp.219-227
• /
• 2013

This study was conducted to elucidate the characteristics of equine meat traits and to evaluate the utilization of dried-citrus pulp abundantly produced in Jeju Island as feed ingredient in the diet of finished meat horses. Treatment groups consisted of wheat bran (A) and the dried-pellet mixture of citrus pulp (20%) and wheat bran (80%) (B). Feeding of agricultural by-products were 2 times in a day at the level of 1.5% of body weights. Water and dried-grass forage was not restricted. The average daily gain was similar in both groups. Feed conversion of treatment B showed lower level than that of A. Carcass rate of B was relatively lower than that of A, but meat yield grade of B was higher than that of A. For meat color traits, $L^*$ of B was lighter than that of A, and $b^*$ of group B was lower than that of group A. From the analysis of physical characteristics of equine meats, shearing force had decreased in the treatment B but the levels of drip loss and water holding cavity had increased in the treatment B compared to A. The level of crude fat is lower in the treatment B than the treatment A. For the mineral contents, the treatment B showed higher levels of Ca, K, Mg, Cu and Mn than that of A. For the fatty acid contents, the treatment B showed increased levels of stearic acid, oleic acid, eicosenoic acid, and arachidonic acid compared to A. Consequently, these results suggested that dried-citrus pulp might be utilized as replacement material for equine forage. Please rewrite the whole abstract and should include all required information. Before resubmission, please check it again from a native colleague in your group.

• Korean Journal of Food Science and Technology
• /
• v.12 no.3
• /
• pp.205-208
• /
• 1980

Protein content and amino acid composition of three prospective Korean wheat varieties (Youngkwang, Wonkwang and Chokwang) were studied from the viewpoint of baking performance. 1. Protein contents of Korean varieties were Less than 10% which were relatively lower than the U. S. baking standard. These levels were considered insuffcient for best baking performance. 2. Compared to U. S. baking standard, Korean wheat varieties showed slightly lower level of glutamic acid, which is considered to play an important role in baking performance of flour. Approximately 25% decrease in glutamic acid content was observed in Korean varieties when the absolute amount of glutamic acid per unit sample size was compared. 3. Korean wheat varieties showed similar levels of proline and cystine, slightly higher levels of lysine, ammonia and aspartic acid; and slightly lower level of essential amino acids compared to the U. S. baking standard. 4. Protein content and amino acid composition of Korean wheat varieties were considered to be intermediate of U. S. baking and cookie standards. From this viewpoint, Youngkwang showed the greatest potential for best baking performance among Korean varieties.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.22 no.2
• /
• pp.59-64
• /
• 1977

The relationship between grain yield. protein content and sedimentation value in wheat were studied using 9 varieties cultivated at 8 locations in Korea. The grain yields of wheat varied widely, according to varieties and locations. Negative correlations between grain yield and protein content, and grain yield and sedimentation value were observed, while a positive correlation between protein content and sedimentation value was observed. Specific sedimentation values of soft wheats were below 4, while those of hard wheats were above 5. The intermediate varieties had sedimentation values of 4-5. This showed that specific sedimentation values could be used as a criterion in the classification of wheat quality.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.20
• /
• pp.87-94
• /
• 1975

By RH-531 treatments in Buheung, Suweon ＃ 165 and Suweon ＃ 18 of barley and Jangkwang, Namkwang and Suweon ＃ 85 of wheat, heading date and maturing date were delayed as the time of treatment delayed and as the concentration increased, field lodging in barley and lodging index in all cultivars were reduced, leaf growth after treatment showed erect elongation and darker green color, culm length and spike length and extrusion length were shortened, ripening ratio and yields were reduced, and protein contents in grain were increased. The effect of RH-531 treatment on each characteristics of each cultivars of barley and wheat was influenced more by treating time than concentration.

• Korean Journal of Food Science and Technology
• /
• v.32 no.2
• /
• pp.231-237
• /
• 2000

A Comparative study was performed among five Korean wheat(Greu, Eunpa, Tapdong, Allgreu, Woori) and three imported wheat(Dark Northern Spring, Austrian Standard Wheat, Western White) to investigate the characteristics of minerals and phytate from Korean wheat varieties. Ash contents of kernel was higher in Korean wheat than in imported wheat and related to ash contents and darkness of flour. More contents of Fe, P, and Mg from Korean wheat grains and Fe from Korean wheat flours were observed in comparison to imported wheat varieties. Fe concentration in Korean flour show high, indicating Fe was distributed at endosperm layer of kernels and not eliminated with milling. In addition, phytate affecting availability of minerals was determined from kernels and flours. Even though Korean wheat kernels had more phytate than that of imported wheat kernels, it is believed that most of phytate was removed with milling and there was no major difference between Korean and imported wheat flours. We also observed that the content of phosphate closely parallels the content of phytate from both the flours and kernels.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.3
• /
• pp.458-465
• /
• 2011

Response surface methodology (RSM) was applied to optimize substrate conditions of ribose and hydrolyzed wheat gluten solution for Maillard reaction. Independent variables were NaCl concentration of hydrolyzed wheat gluten ($X_1$), concentration of ribose ($X_2$) and concentration of hydrolyzed wheat gluten ($X_3$), while the dependent variables of the central composite design (CCD) were browning index (absorbance 420 nm), DPPH radical scavenging activity (DF) and sensory preference (score). Optimum substrate conditions at $140^{\circ}C$, 30 min reaction were 3% NaCl concentration of hydrolyzed wheat gluten, 6.2% concentration of ribose and 13.27% concentration of hydrolyzed wheat gluten. The coefficients of determination ($R^2$) were 0.975, 0.960 and 0.854, the model fit was very significant (p<0.001). DPPH radical scavenging activities and sensory preferences were predicted as 700 (DF) and 8.42 (score), respectively. The model solution increased more browning and DPPH radical scavenging activities with increasing ribose and hydrolyzed wheat gluten concentration. Especially hydrolyzed wheat gluten concentration was the most influential factor, while NaCl concentration of hydrolyzed wheat gluten hardly affected the responses. Sensory preference was increased with rising wheat gluten concentration and decreasing NaCl concentration of hydrolyzed wheat gluten.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.22 no.2
• /
• pp.65-70
• /
• 1977

The effects of regional climatic factors on wheat quality were discussed. The most important climatic factor on wheat quality during the ripening period of wheat was air temperature during the ripening period of wheat. The protein content and sedimentation value were higher in northern parts of Korea compared to southern parts in Korea. The varietal effects of ripening temperature on protein content and sedimentation value of wheat were varied in nine tested varieties.

• Microbiology and Biotechnology Letters
• /
• v.2 no.2
• /
• pp.89-93
• /
• 1974

The various conditions of substituting wheat gluten for the bean, one of the raw materials for soy sauce manufacture, was studied by measuring the activities of the amylase and proteolytic enzyme of koji. It was found that substitute wheat gluten for up to 60％ of bean content (30％ of the total bran and wheat content) yielded good quality of soy sauce. By using more than 30％ of wheat gluten the availability of nitrogen of raw materials was decreased. This was attributed to the low enzyme activity in koji containing more than 30％ wheat gluten.

• KOREAN POULTRY JOURNAL
• /
• v.4 no.1 s.27
• /
• pp.106-113
• /
• 1972

1970년도 사료용 옥수수 도입량은 25만9천톤으로서 1,899만2천불의 외화를 소비하였다. 그런데 도입 옥수수를 국산 밀(소맥)로 대체한다면 국가경제를 위해서나 자립축산의 대계를 위해서 바람직한 일일 것이다.