• KOREAN JOURNAL OF CROP SCIENCE
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• v.23 no.2
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• pp.83-87
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• 1978

Using the Buhler laboratory mill three Korean wheat varieties were tested for milling quality. Comparison was made to USA soft white wheat varieties grown in 1977. This test indicated that the milling rate and milling score of Korean varieties were inferior to the variety Paha but were equal to or better than the variety Nugaines.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.112-117
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• 1983

The bread-baking properties of mixed naked barley/wheat flour blends with various food additives were investigated in the study, and changes of loaf volume of mixed naked barley/wheat flour blends prepared by lactic acid method were observed. Addition of egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were levels of 7%, 10%, 4% ,1% and 100 ppm, respectively. The addition of these food additives to 50% barley/50% wheat flour blends yieled an increase in loaf volume. Specific loaf volumes of 50% barley/50% wheat flour blend with egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were 2.85, 2.04, 2.69, 2.77, 2.56 and 2.56 ml/g bread, respectively. As the replacement percentages of wheat flour increased, the effect of food additives on loaf volume increased. In particular, the specific loaf volume of 30% barley flour/70% wheat flour blend was similar to that of 100% wheat flour bread.

• Microbiology and Biotechnology Letters
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• v.1 no.2
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• pp.79-87
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• 1973

The superior materials for substitution of bean and red pepper paste were selected through the examination of chemical compositions and the function. The following results were obtained. (1) The enzyme activities were higher in the process of koji manufacturing for brewing bean paste and red pepper paste in barley koji and in corn powder koji, but those of wheat koji were inferior (2) Corn powder was proved as the most excellent substitute, because its components and functioning were the best. (3) In the production of the paste the use of corn powder and bean with equal amount was proved as good as those product of the traditional way of the brewing. (4) By using the corn powder, the production cost can be cut down to 25％ in the production of bean paste, and to 23％ in the production of red pepper paste, comparing with those of traditional brewing products

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.2
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• pp.116-122
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• 1982

In three diverse wheat and one barley cultivars were used to examine the relation of the spikelet and floret differentiation to fertility and an winter wheat Norin 61 was used to examine the spikelet size gradients in the mature ear in relation to their grain development. The greatest number of grains and florets per spikelet, and the heaviest grains occurred in the low-mid part of the ear. Within the spikelets, the 2nd grain from the base was heavier than the I st or the 3rd one. In this region, the fertility of the 1 st floret was 97%, the 2nd 93%, the 3rd 88%, and 4th floret was 15%. The fertility of the wheat and barley was closely related to spikelet and floret differentiation. Barley spikelets was fertile as their differentiation stage was X that is 25 days before heading. Wheat florets were fertile as their differentiation stage was X that is 15-20 days before heading. But, they were sterile or reduced in fertility if they were not reached to the stage X.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.8 no.1
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• pp.17-29
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• 1970

To research the seeding systems and the varieties adapted to mechanization in barley and wheat culture in Korea, the studies were carried out from October, 1969 to June, 1970 at Suwon. In these studies, six kinds of seeding systems of drilling and dibbling that seems to adapted to mechanization were tested as compared with the customary seeding system, furrowing moderately or widely, using three varieties of barley, Suwon ＃18, Barsoy and Buhufng, and three varieties of wheat, Wonkwang, Yucseung ＃3 and Yeungkwang, under the two fertilizer levels of standard and double. The summarize results gained were as follows; 1. Buhung seemed to be the most suitable variety in barley as it yielded the most and matured early and grew the safest. Barsoy suffered from winter injury. 2. Yeungkwang seemed to be the most suitable variety in wheat as it yielded the most and produced the largest grain ani grew the safest, however it matured late. Wonkwang suffered heavily from lodging injury. 3. More yield were produced and there were no increase of cultural dangers except lodging in double fertilizer level. 4. Seeding system of drilling and dibbling seems to be able to put in practice safely under the double fertilizer level when lodging resistant varieties are selected. 5. Rate of yields increase in comparison with the customary seeding system of moderate furrowing were 16 percent in drilling of 20 centimeter spacing, 13 percent in wide furrowing and 12 percent in dibbling of 20 ${\times}$ 12 centimeter spacing in barley and also 9 percent in wide furrowing, 8 percent in dibbling of 20 ${\times}$ 12 centimeter spacing and 7 percent in drilling of 20 centimeter spacing in wheat. 6. The most important cause of above yields increase seems to be the increase of spike number per unit area. 7. Yields increase by drilling as compared with furrowing was not caused by higher rate of seeding. 8. The plants matured a bit earlier by drilling and dibbling. 9. Better stands of seedling were fount in dibbling due to the promotion of germination by tramping. 10. An increase of yields will be expected by decreasing the spacing in drilling and dibbling.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.4
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• pp.439-444
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• 1983

Effects of temperature and soil moisture on the growth and grain-filling of two wheat cultivars were investigated. Two levels of temperature; day 3$0^{\circ}C$/night $25^{\circ}C$ and day 2$0^{\circ}C$/night 15$^{\circ}C$ and two levels of soil moisture; stressed (45-50% of F.C.) and non-5tressed (50-60% of F.C.) were imposed in the green house from heading date to the maturity and grain weight, chlorophyll content of flag leaf and leaf area index(LAI) were observed at weekly interval. Grain maturation was faster in the high temperature than those in the lower temperature. Chlorophyll content of flag leaf and LAI decreased rapidly in the high temperature and chlorophylls disappeared at the 20 days after heading. In lower temperature condition, slower decrements were shown in chlorophyll content and it remained until 45 days after heading. Grain weights in the high and optimum temperature conditions reached to maximum values at 29 days and 45 days after heading, respectively. Differences of grain weight and chlorophyll content of flag leaf were not significant between stressed and non-5tressed soil moisture condition.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.31-37
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• 1986

Seven cultivars of hard and soft wheat were evaluated by regression analysis for five bread quality characteristics to determine varietal response to environments. The regression coefficients were used as the measure of adaptability, and determination coefficients were used as the measure of stability by models of Eberhart and Russell. Phenotypic, genotypic and environmental correlation coefficient estimated for 6 characters tested in this experiments. Statistical analyses confirmed the strong influence of environment on five bread quality. A significant positive correlation exists between protein content, sedimentation value, pelshenke value and specific loaf volume. High heritability was found for sedimentation value ($h^2=0.747$), protein content ($h^2=0.557$) and specific loaf volume ($h^2=0.551$).

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.291-299
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• 1972

Korean rice, barley and injomi (manufactured rice wheat flour 80%, rice powder 20%) were compared nutritionally with standard diet through feeding of rats. And obtained results were as follows. 1) In the rate of growth the rat group fed on rice was most inferior and the group of injomi and control was significantly superior to the other. 2) In the digestion ratio of the diets, the barley group was lower than the others, and rice and injomi groups showed higher values. 3) The taste of rats for each diet were almost same as each other. 4) Diet efficiency for each group of rats showed almost same decreasing tendency, and the group fed, on injomi and control group showed slightly good value, on the contrary rice fed group low value.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.260-266
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• 1996

This study was carried out to investigate the bacterial microflora of commercial and traditional Kochujang. Computer aided idetification systems were used to identify the bacteria in Kochujang. Seven genera such as Bacillus, Corynebacterium, Enterococcus, pasteurella, Pseudomonas, Staphylococcus and Streptococcus in commercial process and 10 genera such as Bacillus, Corynebacterium, Enterococcus, Flavimonas, Flavobacterium, Gemella, Pasteurella, Pseudomonas, Staphylococcus and Streptococcus in traditional process were identified. Distribution of genus Bacillus was $56{\sim}70%$ during fermentation in the commercial process and $38{\sim}50%$ in the traditional process. B. lichenoformis strains identified in this study were classified into three types by their physiological characteristics.

• Korean journal of applied entomology
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• v.3
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• pp.27-30
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• 1964

The effects of the rice weevils(Sitophilus oryzae L.) on naked barley and wheat were studied in connection with the moisture contents and the molds in the grain under the controlled conditions; R.H. $75\%,\; 28^{\circ}C.$ 1. The moisture contents of control grain were decreased $2.07\%$ for naked barley and $1.29\%$ in wheat in four weeks. 2. The moisture contents of naked barley which had been infested with 100 weevils were decreased $0.29\%$ and were increased $0.79\% in the berley infested with 200 weevils at t beginning. In wheat, the moisture contents were decreased by$0.84\%\; and\; 0.13\%$ in respective experimental lots. 3. The moisture contents of grains have close relation with the population densities of the weevils in the grain. 4. The pattern of the change in the moisture content of grain have close relation with the population densities of the weevils in the grain. 5. The number of the mold colonies in the grain increased exponentially with the increase in the population densities of weevils in the grain. 6. The species of the mold found were A. restrictus and A. versicolor, which were the most abundant, and A. candidus was also found, but Ins common.