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

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.163-167
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• 2009

Jogwang is a new early maturing japonica rice developed in 2007 from a cross between Milyang187 and YR21113-B-B at the Department of Functional Crop Science, NICS, RDA. This cultivar is very suitable to the rice-cash crop double cropping system. Heading date of Jogwang is 2 days earlier than Keumobyeo under the late transplanting cultivation on July 10 at the Yeongnam plain. The tolerance level of this variety to leaf discoloration at seedling stage is very similar to Keumobyeo. It showed slightly lower viviparous germination and premature heading. This cultivar showed resistant reactions to leaf blast and rice stripe virus disease but susceptible to bacterial blight disease and major insect pests. The ratio of milling and head rice recovery of Jogwang is 76.5% and 64.5%, respectively. The milled kernels are translucent with non glutinous endosperm. This cultivar has 7.3% protein and 18.5% amylose content. In local adaptability test, showed that the milled rice yield of Jogwang is $4.90\;MT\;ha^{-1}$. This cultivar is suitable for planting in the plain paddy fields of Honam and Yeonnam regions in Korea.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.1
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• pp.37-45
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• 1979

Experiments were conducted to determine the physicochemical properties for 1.382 tested wheat harvested in 1977. All the tested wheats had a milling yield rate of 49 to 71.5 percent. The cross combination involving S.son, Caprock and CI 12703 was generally the higher in flour yield-Flour protein content ranged from about 7 percent up to about 17 percent and sedimentation values ranged from below 20 cc to 70 cc. The cross combinations involving Bb #1 gave higher protein content and higher sedimentation values than the other combinations. The distribution of the Pelshenke value was from less 20 min. to more than 180 min. Specific sedimentation values of the 329 tested wheats showed 8.1 percent to be hard quality, while 54.4 percent were of soft quality. Intermediate wheats accounted for 37.5 percent. The lines having high milling yield rate, protein content and sedimentation value from the 329 tested wheats were Strampelli \times 69D-3607/Jogwang. S.son \times Caprock. Suweon #185 \times Toropi and Suweon #185 \times Ciano. The varieties or lines including Pribog, CI 14496 and Sturdy \times Scout/ Strampelli \times Bb-Cno showed high milling yield but low protein content and low sedimentation values. being under 9 percent and 30 cc respectively.