• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.412-418
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• 2007

The physicochemical properties and mixograph characteristics of soft white winter (SWW) and club wheat, as well as their product potentiality, were investigated. There were no significant differences between the SWW wheat and club wheat regarding their Single Kernel Characterization System (SKCS) properties. The straight-grade flour yield, break flour yield, ash content, and milling score of the SWW wheat were similar to those of the club wheat, and the straight-grade flour yield had a significant positive correlation to the break flour yield (r = 0.805**). The Rapid Visco-Analyzer (RVA) peak viscosity and swelling volume of the SWW wheat flour were very similar to those of the club wheat flour, and there was a significant positive correlation between the RVA peak viscosity and the swelling volume (r = 0.662**). The average mixograph absorption of the SWW wheat was higher than that of the club wheat. The club wheat resulted in a higher cookie diameter than the SWW wheat, but the difference was not significant. The sponge cake volume using the SWW wheat flour was higher than that with the club wheat flour. In addition, there was a significant correlation between the cookie diameter and the sponge cake volume (r = 0.745**).

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.296-302
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• 2002

Quality characteristics of mash of takju prepared by wheat flour nuruks (conventional and improved style) were investigated during fermentation. Those were cultured with wild microorganism on whole and crushed wheat (wheat nuruk), wheat flour and mixture of rice and wheat flour, and nuruk cultured with Aspergillus oryzae on wheat flour. Ethanol content reached maximum of 10.6-17.4% after 14 days of fermentation. And the ethanol contents of takju were high in order of wheat nuruk, wheat flour nuruk, Aspergillus oryzae nuruk and mixture of wheat flour and rice nuruk. No difference of pH was among the treatments while the wheat flour nuruk cultured with wild microorganisms contained higher amounts of acids than the others. The amount of total sugars ranged from 16.22-17.74% on the starting day of fermentation, and decreased to 4.28-6.10% after 14 days. The amount of total sugars in mashes brewed with wheat flour nuruk cultured with Aspergillus oryzae was measured to be highest at the beginning stage of fermentation. Afterwards no difference was found among the types of nuruks. Glucose was in the range of 2,735-7,842 mg% at initial period of fermentation, afterwards it was rapidly decreased. The total amounts of free sugar for control and the wheat flour nuruk was higher than other treatments. The total amounts of organic acids were the highest in wheat nuruk to 690-2,241 mg% and the contents of lactic acid and succinic acid were high in mixed rice nuruk to 183-1,293 mg%. The contents of lactic acid and succinic acid were higher than those of the other kinds of organic acids in takju.

• Food Science and Industry
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• v.50 no.2
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• pp.86-97
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• 2017

The major food grains in Korea are rice and barley. The wheat was supplied from USA after World War II in 1945 and it changed the eating habits for Korean diet. The role of barley as a food grain has been diminished and that of wheat has been acknowledged; the consumption per capita per year of wheat is over the half of that of rice which is the staple grain in Korea. This article is a brief review on the background of wheat becoming the important grain in Korean diet and the following developmental story of flour mills. Emphasis was given to the statistics on flour mills industry.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.59-65
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• 1980

Three winter wheats and 3 triticales grown in Korea were compared for nutritional quality and food-making performance. The flour yield of triticale was 54 % below that of wheat, while triticale was higher in protein than wheat. The amino acid composition of triticale flours was similar to that of wheat flours. The essensial amino acid compositions were slightly higher in triticale flours. Noodles of acceptable quality were produced from triticale flours. The bread produced from triticale flours was somewhat inferior to that from soft wheat flours. The triticale flours produced bread of slightly lower quality than the soft wheat flours. The specific loaf volume were lower, the grain more rough, the texture slightly harsher and the crumb color slightly darker.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.571-575
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• 2018

The author made rice cookies using 100% rice and measured their density, spreadability, color, hardness, and fatty acid contents. The density was not significantly different between wheat cookies and the rice cookies made here; however, the density of dough tended to be higher in the rice cookies. Spreadability tended to be lower in rice cookies than wheat cookies. Regarding the color of rice cookies, L, indicating brightness, was found to be higher in rice cookies than in wheat cookies, and a, indicating redness, was found to be lower in rice cookies than in wheat cookies. B, indicating yellowness, was not significantly different between wheat cookies and rice cookies, and hardness tended to be lower in rice cookies. Regarding fatty acid contents, saturated fatty acids such as myristic acids, palmitic acids, and stearic acids were found in rice cookies; However, the contents of saturated fatty acids tended to be lower in rice cookies than in wheat cookies. The monounsaturated fatty acids found in rice cookies were mainly oleic acids, and the polyunsaturated fatty acids found in them were linoleic acid, and these were found more in rice cookies than in wheat cookies. Concerning essential fatty acids such as linoleic acids, linolenic acids, or arachidonic acids, they were found more in cookies made of rice powder than in those made of wheat powder.

• Proceedings of the Korean Society of Crop Science Conference
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• 2004.10a
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• pp.21-35
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• 2004

Wheat is one of the most important cereal grain in the world, and also the staple next to rice in Korea based on its consumption. Although wheat planted area was dramatically decreased during late two decades in Korea compared to those of 1960s, fortunately there has been a continuous effort in recent to revive the wheat cultivating in this country by the non-government organizations such as Woorimil, Kanong etc. As the resusts, the cultivation area has increased to 3,792ha in 2004 from near zero ha of late 1980s. However there are many a pending problem that has to be solve In near future to enlarge the area more and more. The improvement of the postharvest technologies in wheat is one of the homeworks. This paper presents the numerous technologies that are applied to wheat as it moved from the field to final users. it investigated the technologies for harvesting, drying, storing and handling, insect management, and transporting, and blending in advanced wheat producing country..

• Korean Journal of Food Science and Technology
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• v.11 no.2
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• pp.99-104
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• 1979

Rheolegical and baking properties of blends containing 10, 20 and 30 % of rice flours (Milyang 23, non-waxy and Tongil waxy) with wheat flour were investigated. Milyang-wheat blends showed higher amylograph paste viscosities at all reference points than waxy-wheat blends. Rice-wheat four blends had shorter farinograph stability than f·heat flour; however, the dough development time was similar between two blends. Breads produced from either Milyang-wheat or waxy-wheat flour blends at 10% rice level were acceptable compared with breads produced from wheat flour.

• Journal of The Korean Society of Agricultural Engineers
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• v.66 no.4
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• pp.17-26
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• 2024

This study aimed to design and build a web-based decision support system for wheat cultivation management. The system is designed to collect and measure the weather environment at the growth stage on a daily basis and predict the soil moisture content. Based on this, APSIM, one of the process-based crop models, was used to predict the potential yield of wheat cultivation in real time by making decisions at each stage. The decision-making system for wheat crop management was designed to provide information through a web-based dashboard in consideration of user convenience and to comprehensively evaluate wheat yield potential according to past, present, and future weather conditions. Based on the APSIM model, the system estimates the current yield using past and present weather data and predicts future weather using the past 40 years of weather data to estimate the potential yield at harvest. This system is expected to be developed into a decision support system for farmers to prescribe irrigation and fertilizer in order to increase domestic wheat production and quality by enhancing the yield estimation model by adding influence factors that can contribute to improving wheat yield.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.343-370
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• 2023

Developing improved wheat varieties is vital for global food security to meet the rising demand for food. Therefore, assessing the genetic diversity across wheat genotypes is crucial. This study examined the diversity of 168 durum wheat and 47 common wheat collections from 54 different countries using twelve agro-morphological parameters. Geumgang, a prominent Korean common wheat variety, was used as a control. Both qualitative and quantitative agronomical characteristics showed wide variations. Most durum wheats were shown to possess dense spikes (90%), while common wheats showed dense (40%) or loose (38%) spikes, with yellowish-white being the dominant spike color. The majority of the accessions were awned regardless of wheat type, yellowish-white being the main awn color. White or red kernels were produced, with white kernels dominating in both common (74%) and durum (79%) wheats. Days to heading (DH) and days to maturity (DM) were in the ranges of 166-215 and 208-250 days, respectively, while the culm length (CL), spike length (SL), and awn length (AL) were in the ranges of 53.67-163, 5.33-18.67, and 0.50-19.00 cm, respectively. Durum wheats possessed the shortest average DH, DM, and SL, while common wheat had the longest CL and AL (p < 0.05). Common wheats also exhibited the highest average one-thousand-kernel weight. Hierarchical cluster analysis, aided by principal component analysis, grouped the population into seven clusters with significant differences in their quantitative variables (p < 0.05). In conclusion, this research revealed diversity among common and durum wheat genotypes. Notably, 26 durum wheat and 17 common wheat accessions outperformed the control, offering the potential for developing early-maturing, high-yielding, and lodging-resistant wheat varieties.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.799-806
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• 2016

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.