• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.1
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• pp.93-100
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• 1985

Five winter and five spring wheat cultivars of diverse genetic backgrounds were evaluated to examine different developmental responses in terms of stages of the life cycle and grain yield when grown under the different planting dates. Greatest difference in growth and developmental patterns of the winter and spring wheat cultivars occurred in stem elongation, booting, inflorescence emergence and anthesis. The growth stage of stem elongation was found to exhibit larger difference both among planting dates and cultivars. Winter wheat cultivars responded more than spring wheat cultivars to the different planting dates. Winter wheat 'Cho Kwang' and spring wheat 'Jugoku 81' were earlier and exhibited faster growth and development, while winter wheats 'Yamhill' and 'Hyslop' were later in growth and development, but exhibited faster grain filling and higher rate of grain filling, resulting in higher grain yields. Crosses between winter and spring wheat gene pools would result in earlier maturity and higher productivity for both winter and spring wheat cultivars. For developing early maturing wheat cultivars for multiple cropping sequences while maintaining productivity, selection for earliness trait should be started at the stem elongation stage. Furthermore, the breeding materials should be planted at several times for selection of shorter life cycle genotypes adaptable to the cropping sequences. This is due to the genotype x planting date interactions.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.381-385
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• 2010

Five types of determination methods including the Soxhlet method as well as 3 kinds of extraction solvents, were used for the determination of accurate crude fat contents in wheat flour and 5 kinds of dry noodles. According to the results, crude fat contents were 0.09~1.37% in the wheat flour and 0.07~1.36% in the dry noodle samples. This variation resulted from the types of lipids in the wheat flour and various kinds of dry noodles. Nutrition facts labels showing crude fat contents in the 5 kinds of domestic dry noodle samples indicated levels of 0~1.5%. Lipid composition and content were determined in order to investigate these differences. The results indicated free lipid at 1.02% and bound lipids at 0.21% in the wheat flour, and free lipids at 0.95~1.01% and bound lipid at 0.21~0.25% in the wheat flour. Polar and nonpolar lipid contents were also measured in all samples. Neutral lipid, glycolipid and phospholipid contents in the free lipid were 58.5%, 33.6%, and 8.6% in the wheat flour, and 49.2~58.2%, 33.3~41.6%, and 8.5~9.3% in the dry noodle samples, respectively. For bound lipids, amounts were 16.7%, 33.5%, and 49.5% in the wheat flour, and 13.2~15.3%, 35.6~45.7%, and 41.6~49.4% in the dry noodle samples, respectively. Based on these results, an acid hydrolysis methods should be used to determine accurate crude fat contents in wheat flour and dry noodles.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.262-268
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• 1983

Properties of noodle prepared with FPC and wheat flour were investigated, and the results were summarized as follows: 1. Farinogram showed that the water absorption ratio and dough development time increased as the mixing level of FPC to wheat flour increased. 2. Amylogram showed that the maximum viscosity of the composite flour decreased as the content of FPC increased. 3. In the textural parameters, such as hardness, cohesiveness and gumminess of noodles, there were no marked differences between wheat flour and cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour. 4. Regarding weight and volume of the cooked noodles, those of cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour were similar to wheat flour alone. As the content of FPC in noodle increased, however, those of cooked noodles slightly decreased, and soup turbidity increased. 5. Results of sensory evaluations showed that the noodle from the composite flour of 3% FPC-97 wheat flour appeared to be the most acceptable, and the noodles from the composite flour of 5% or 7% FPC-95% or 93% wheat flour were judged as acceptable as the wheat flour alone.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.4
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• pp.269-274
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• 2014

Series of field experiments were conducted to evaluate the long term effect of gypsum and crop residue on crop yield and soil health in rice-wheat crop rotation system in salt affected soil. A saline-sodic field having $EC_e$ (electrical conductivity of the saturation extract) 4.77 ($dSm^{-1}$); pH ($H_2O$) 8.96; SAR 43.78 ($mmol\;L^{-1}$) and gypsum requirement (G.R.) 2.86 (Mg $acre^{-1}$) was selected on Soil Salinity Research Institute Farm. Five treatments consisting of ($T_1$) control, ($T_2$) gypsum at 100% G.R., ($T_3$) gypsum at 25% G.R. + wheat straw at $3Mg\;ha^{-1}$, ($T_4$) gypsum at 25% G.R. + rice straw at $3Mg\;ha^{-1}$, ($T_5$) gypsum at 25% G.R.+ rice and wheat straw at $3Mg\;ha^{-1}$ were replicated four times under completely randomized block design. The data indicated that grain and straw yield of rice and wheat was significantly (P<0.05) increased by all the amendments used either single or in combination. $T_2$ (gypsum at 100% G.R.) significantly (P<0.05) increased grain and straw yield of rice and wheat crops followed by $T_3$ (gypsum at 25% G.R. + wheat straw at $3Mg\;ha^{-1}$) when compared with control. Soil properties were also improved by used amendments, pronounced decreased in $EC_e$, $pH_s$ and SAR were recorded in $T_2$ followed by $T_3$. The efficiency of the treatments could be arranged in following order gypsum at 100% G.R.> gypsum at 25% G.R. + wheat straw at $3Mg\;ha^{-1}$ > gypsum at 25% G.R. + rice and wheat straw at $3Mg\;ha^{-1}$ > gypsum at 25% G.R. + rice straw at $3Mg\;ha^{-1}$ > control.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.504-511
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• 2012

The effects of the addition of wheat fiber on physico-chemical properties and sensory characteristics of pork loin cutlets were investigated to develop pork loin cutlets formulated with different concentrations of wheat fiber (0, 1, 2, 3, and 4%). The moisture content, ash content, pH, and lightness of pork loin cutlets increased with increasing wheat fiber levels (p<0.05). However, the fat content, calorie, redness, hardness, cohesiveness, gumminess, and chewiness decreased with increasing wheat fiber levels (p<0.05). The protein content, yellowness, and springiness of pork loin cutlets did not show significant difference (p>0.05). The sensory evaluation shows the greatest overall acceptability was ranked at the pork loin cutlets added with wheat fiber at 3%. Pork loin cutlets with added wheat fiber could be commercially acceptable meat products, and can be improved quality characteristics. The best results were obtained for pork loin cutlets with addition of 3% wheat fiber.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.48-51
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• 2019

The purpose of this study was to investigate the retardation effect of commercial wheat flours on starch retrogradation using a model system, the rice cake (garaetteok). Rice cakes were prepared with four different commercial wheat flours in various concentrations (0.1-0.7%). The rice cakes were vacuum-packed and stored for 4 days at room temperature. The rice cakes containing > 0.3% wheat flour were not able to maintain their original appearance due to enzymatic decomposition, whereas the rice cakes containing 0.1% wheat flour did not reveal any retrogradation-retardation effect. Garaetteok containing 0.2% wheat flour maintained its shape well and showed considerably lower hardness than that of the control, thereby demonstrating a retrogradation-retardation effect. The commercial wheat flours clearly showed the retardation effect on starch retrogradation, and thus, it is important to use a proper amount. On the other hand, the retrogradation-retardation effect of the different wheat flours was not significantly altered possibly due to the same origin of wheat grain.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.364-377
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• 2018

Hexaploid wheat (common wheat/bread wheat) is one of the most important cereal crops in the world and a model for research of an allopolyploid plant with a large, highly repetitive genome. In the heritability of agronomic traits, variation in gene presence/absence plays an important role. However, there have been relatively few studies on the variation in gene presence/absence in crop species, including common wheat. Recently, a reference genome sequence of common wheat has been fully annotated and published. In addition, advanced next-generation sequencing (NGS) technology provides high quality genome sequences with continually decreasing NGS prices, thereby dawning full-scale wheat functional genomic studies in other crops as well as common wheat, in spite of their large and complex genomes. In this review, we provide information about the available tools and methodologies for wheat functional genomics research supported by NGS technology. The use of the NGS and functional genomics technology is expected to be a powerful strategy to select elite lines for a number of germplasms.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.360-366
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• 2001

Flour physicochemical properties of six Korean waxy wheat lines and their parental plants, including Kanto 107 and BaiHuo, which have partially null in GBSS (granule bound starch synthase), were evaluated in this study. The very low amylose content (3.20%) of Korean waxy wheat lines, which had been influenced by the null in all three GBSS isoforms encoded by three Wx loci, could result in the higher starch swelling power (25.15%), lower starch and flour pasting temperature (61.37$^{\circ}C$; 65.85$^{\circ}C$), and higher starch pasting peak viscosity and breakdown (246.60 RVU; 161.50 RVU) than those of their parental plants. In addition to high swelling and pasting properties, Korean waxy wheat lines had the higher protein content (12.80%), alkaline water retention capacity (97.39%), SDS sedimentation volume (80.33 $m\ell$) and damaged starch content (4.35 %) than those of their parental plants.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.120-120
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• 2020

Based on the simple sequence repeat (SSR) marker, a Korean wheat core collection were established with 616 wheat accessions. Among them, the SNP genotyping for the entire genome was performed using DNA chip array to clarify the whole genome SNP profiles. Consequently, a total of 35,143 SNPs were found and we re-established a mini-core collection with 247 accessions. Population diversity and phylogenetic analysis revealed genetic diversity and relationships from the mini core set. In addition, genome-wide association study (GWAS) was performed on 19 phenotypic traits; ear type, awn length, culm length, ear length, awn color, seed coat color, culm color, ear color, loading, leaf length, leaf width, seeding stand, cold damage, weight, auricle, plant type, heading stage, maturation period, upright habit, and degree of flag leaf. The GWAS was performed using the fixed and random model circulating probability unification (FarmCPU), which identified 14 to 258 SNP loci related to 19 phenotypic traits. Our study indicates that this Korean wheat mini-core collection is a set of germplasm useful for basic and applied research with the aim of understanding and exploiting the genetic diversity of Korean wheat varieties.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.6-6
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• 2022

Prolonged Russia-Ukraine war, and unstable situation of supply and demand of global crops including the COVID-19 pandemic have raised awareness regarding food crisis, and in addition to this situation, export restriction measures imposed by some countries have accelerated the rise in the prices. Since the Republic of Korea depends annual crop consumption (21.32 million tons) mostly on the imports (food self-sufficiency rate in 2020 was 45.8%, crop self-sufficiency rate was 20.2%), our main task is to stably secure food. Now we need to put focus on building capacity to secure stable food supply, and actively manage and respond to risks. To overcome this condition, the Korean government set robust food sovereignty as its policy task, and has been focusing on the policy capacity by providing financial and policy support in parallel. We need to implement mid- to long-term measures to strengthen food security as well as to ensure domestic price stability. While increasing the domestic capacity to supply food in the mid- to long-term perspective, we are implementing projects to bring in crops which are inevitable to be imported by private companies. Specifically, we are making efforts to expand infrastructure for the public reserve and domestic production of wheat and beans which have low self-sufficiency rate, and to secure food sovereignty by providing support to secure global crop supply chain to private companies. The Ministry of Agriculture, Food and Rural Affairs plans to set a target for food self-sufficiency rate and prepare a policy to strengthen mid- to long-term food security by establishing a task force to strengthen mid- to long-term food security in the Ministry. Especially, although wheat is the second staple food, domestic wheat production and the foundation for the industry is poor. Compared to the wheat imports, domestic production of wheat is 30 thousand tons (self-sufficiency rate of 1%), leading to a vulnerable status against internal and external shocks. Through the establishment of the Wheat Industry Promotion Act (Feb. 2020) and the First Master Plan for Wheat Industry Promotion (Nov. 2020), the Korean government has developed a policy basis, and has been providing financial support in overall across the production, distribution and consumption process. In addition, the government established a production complex for Korean wheat and beans in order to supply affordable government-supplied commodities, provide education and consulting services, and create a high-quality stable production system, including facilities and equipment. We are also continuing to increase the public reserve for wheat and beans with the purpose of stable supply and demand as well as food security. The Korean government will establish and implement mid- to long-term measures to strengthen the foundation for domestic production across production, distribution and consumption process, and to stably secure global supply chain including through diversified import channels.