• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.387-389
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• 1997

Effect of concentrations of wheat flour and glucose on the sponge fermentation of soda cracker by the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum was investigated. When glucose was added to the wheat flour solution, pH was higher and TTA (total titrable acid) was lower as compared with the medium without glucose. This results suggested that glucose in the solution stimulate cell growth but inhibit the production of organic acids. With increasing of wheat flour concentration, pH decreased and TTA increased during the sponge fermentation of soda cracker.

• Journal of the Korean Wood Science and Technology
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• v.16 no.3
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• pp.17-21
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• 1988

In order to investigate the extending effects on urea-formaldehyde resin- or phenol- formal- dehyde resin- glued keruing plywood, hot pressing temperatures were controlled to 110, 140, 170 and $200^{\circ}C$. As the extender, wheat flour, persimmon bark powder, chestnut bark powder, the equivalently- extended with the above three powders, and diatomite powder were respectively mixed with 5, 10, 15 and 20% ratios to the resin liquid, and also with these the no- extended was allowed. Based on the measured bonding strength, the conclusions were drawn: 1. In the urea- formaldehyde resin, extending effects on the bonding strength were in the order of wheat flour, the equivalently- extended with the wheat flour, persimmon- and chestnut bark powder, persimmon bark powder, chestnut bark powder. In the phenol- formaldehyde resin, the effects in the order of wheat flour, persimmon bark powder, diatomite powder, chestnut bark powder were resulted in. Specifically, superior bonding strength to the no-extended were given with the wheat flour and persimmon bark powder. 2. On the whole, the bonding strength decreased gradually, as the hot pressing temperature increased except for the diatomite powder extending.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.966-978
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• 1993

A power operated 90.5 hp electric motor) grain flour separator was designed and developed for separation of grain (wheat, corn, chickpea and soybean) flour into various fractions based on the size of the particles of the product. The separator agitating mechanism, feed control, cylindrical separator unit and an eccentric mechanism. The machine was tested for wheat ( variety ; Sujata) flour separation into four fractions, viz ; semolina, Gr-I and II, flour (coarse) and white (fine) flour. Wheat samples (6.8% m.c., db) were first pearled by CIAE pearler for 15.8% bran removal . The pearled wheat grains were then milled for semolina by a burre mill. The product and machine characteristics were determined at different capacities varying from 24 kg/h to 143 kg/h. It was found that 76 kg/h capacity gave reasonably best results in terms of purity and recovery of semolina vis-a-vis the market product. The energy requirement of the machine at no-load was found to be 230 W and at load c nditions, it varied between 36.3-6.4 KJ per kg of fead seperation. The macine could be used by small flour millers small/medium size traders and retailers and other processors for making available various flour products of different particle size in the market for ready use of the consumers.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.122-122
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• 2017

Wheat wild relatives that have never been domesticated contained useful genetic resources such as the resistance to abiotic and biotic stresses. Leymus racemosus is one of the wild species. It can grow in a harsh environment like seaside and distribute by healthy rhizomes. Also, it has a useful genetic resource such as salt tolerance and different diseases resistance. Wheat (Triticum aestivum L. cv. Chinese Spring; CS) was crossed with L. racemosus. Wheat-L. racemosus disomic addition lines were produced. The purpose of this study is to identify protein expression in each disomic addition line compared to CS. We performed two-dimensional electrophoresis. Two-dimensional gels stained with coomassie brilliant blue (CBB), a total of 1566 differentially expressed proteins were identified by Progenesis Same Spots software from the cultivars. However, a total of 90 protein spots were identified to be either present or absent or showing significantly differential expression when the difference threshold was set to more than 1.5 fold. However, out of the 90 differentially protein spots, a total of 74 spots were sorted for mass spectrometry analysis. The identified proteins may provide important clues for better understanding the molecular changes in the chromosomes carrying Leymus racemosus.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.119-124
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• 2003

To increase the utilization of the Allium fistulosum L., the main crop of Jindo-kun, Jennam, Korea, the study about the way of process utilization is carried. The condition of swelling volume of mixing wheat flour and Allium fistulosum L flour is similar to 7.5% of the drying Allium fistulosum L. flour, and 25% of the raw Allium fistulosum L flour is similar to the bread made with just wheat flour. In the texture of mixing wheat flour and Allium fistulosum L., the hardness, adhesion, gumminess and tough chewiness is higher, as the rate of mixing drying Allium fistulosum L. is higher. There is no wide difference in 7.5% to 25% but it is higher in more than 20%. The color of bread mixed with Allium fistulosum L. is green-yellow. The more the mixing quantity is, the darker as we con see. The taste of bread mixed with Allium fistulosum L. is evaluated to 7.5% better than normal one in color, taste and smell and that of the bread mixed with raw Allium fistulosum L. is to 25% betterthan normal one in color, taste and smell. Mixed wheat flour and dryed Allium fistulosum L. flour is 5%, and raw Allium fistulosum L. is 15%. As a result, the bread mixed with Allium fistulosum L. is evaluated as the best.

• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.53-58
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• 2003

This study on the processing of noodles was carried out to increase utilization of Allium fistulosum L., In the areas of total solids in residual liquid, swelling volume, and water absorption, a mixture of 10.0% dried Allium fistulosum L. flour and wheat flour, and a mixture of 25.0% raw Allium fistulosum L. flour and wheat flour both perform similarly to noodles made with just wheat flour. In the area of texture- the gumminess, cutting factor, and chewiness increase as the percentage of dried Allium fistulosum L. flour increases. There is no great difference in these factors between the 10.0% dried and the 25.0% raw mixtures. The color of the noodles with a mixed Allium fistulosum L. flour is green-yellow. As the quantity of Allium fistulosum L. flour increases the color gets darker The over all perception of the noodles made with a mixed Allium fistulosum L. flour was rated higher in color, taste, and smell than regular noodles. This study shows that mixing wheat flour with 10.0% dried Allium fistulosum L. flour or 25.0% raw Allium fistulosum L. flour produces a better noodle product.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.83-85
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• 2006

본 실험은 ISP, CSP의 대체제로서의 wheat fiber 첨가가 유화형 소시지의 저장성에 미치는 영향을 조사하였다. pH를 비교한 결과는 저장 4주차에서만 wheat fiber 첨가한 처리구가 유의적으로 낮았으며, 가열수율은 control과 비교하여 모든 처리구가 유의적으로 높게 나타났다. 저장감량은 저장 초기에는 wheat fiber를 첨가한 처리구가 유의적으로 낮은 감량을 보였으나, 저장 4주째에서는 유의적인 차이를 보이지 않았다. 물성은 hardness, gumminess, chewiness의 경우 모든 처리구에서 높게 나타났으며, 대체적으로 저장기간이 증가함에 따라서 증가하는 것으로 나타났다. TBA수치와 VBN수치는 저장기간이 경과함에 따라서 수치가 증가하는 것으로 나타났으며, 관능검사 결과도 모든 항목에서 유의차가 나타나지 않았다. 이상의 결과 ISP, CSP의 대체제로 wheat fiber를 첨가한다면 유화형 소시지의 저장성에 영향을 주지 않으며, 경제적인 측면에서 제품의 단가를 절감할 수 있을 것으로 생각된다.

• Korean Journal Plant Pathology
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• v.14 no.6
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• pp.700-704
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• 1998

A total of 26 and 55 isolates of fungi were isolated from corn and wheat samples collected from different markets in Korea, respectively. The number of Penicillium isolates from corn and wheat was 9 and 33, respectively. The Penicillium species isolated from corn were P. chrysogenum (3 isolates) and P. oxalicum (6 isolates), and from wheat were P. aurantiogriseum (16 isolates), P. citrinum (1 isolate), P. commun (4 isolates), P. griseofulvum (1 isolate), P. verrucosum (7 isolates), and P. viridicatum (4 isolates). Production of major mycotoxins in the yeast extract sucrose medium cultures of Penicillium isolates was analysed. Penicillium cultures were extracted with chloroform and purified by thin-layer chromatograhy (TLC), and high performance liquid chromatography (HPLC). Among 9 isolates of Penicillium from corn, 2 isolates of P. chrysogenum produced patulin, 1 isolate of the fungus produced patulin and citrinin, 2 isolates of P. oxalicum produced penicillic acid, 4 isolates produced pencillic acid and griseofulvin. Of the 33 isolates of Penicillium from wheat, 6 isolates of P. aurantiogriseum produced patulin, 8 isolates produced penicillic acid, 1 isolate produced patulin and penicillic acid, 1 isolate of P. citrinum produced citrinin and patulin, 2 isolates of P. commun produced brefeldin A and patulin, 1 isolate of P. griseofulvum produced brefeldin A, griseofulvin and patulin. Five isolates of P. verrucosum produced patulin, 1 isolate of the fungus produced penicillic acid, and 3 isolates of P. viridicatium produced penicillic acid.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.281-289
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• 1992

The physicochemical, rheological and sensory characteristics of Backsulgies added with dietary fibers-cellulose, pectin and wheat bran-were investigated. The maximum acceptable ratio of fibers was 10% for wheat bran or cellulose, 3% for pectin. As me results of physicochemical analysis, cellulose and pectin had larger water-binding capacity man wheat bran. Swelling power was increased with temperature increment. But the type of added dietary fiber did not make significant differences. The degree of gelatinization was measured by maltose content. The retrogradation of backsulgies was significantly delayed by the addition of dietary fibers. The retardation effect of dietary fibers for retrogradation of backsulgies was also proved by textural analysis and time constant determination of Avrami equation. Pectin had especially excellent delaying effect while me storage time extended. There were no significant differences in sensory characteristics between me backsulgi with no dietary fibers and backsulgies added with cellulose 3%, pectin 1% and wheat bran 3%. Therefore, we concluded mat cellulose 3%, pectin 1% and wheat bran 3% were me optimum addition ratios, which have the delaying effect of retrogradation, and which could be accepted as same as conventional backsulgies organoreptically.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.293-293
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• 2022

This study is to develop new wheat breeding material through wide hybridization with wild species harboring useful characteristics such as salt, heat, and drought tolerance. Leymus mollis, wild rye was used to improve wheat genetic quality. L. mollis, is a perennial plant harboring tolerance against salt, heat, and drought because L. mollis distributes on the seaside. The F₁ hybrids were produced by crossing between common wheat (Triticum aestivum L., Chinese Spring) and L. mollis. Genomic in situ hybridization revealed that the F₁ hybrids have L. mollis genome. For the evaluation of salt and drought tolerance, seeds from the F₂ were used. Under 2% NaCl solution, the F₃ wheat-Leymus addition plants with salt tolerance showed more tillering and longer roots than other F₃ plants without salt tolerance. Also, the F₃ plants with salt tolerance showed better shallow-rooted than other F₃ plants without salt tolerance. Finally, the F₃ plants with salt tolerance made seed-setting under 2% NaCl condition, but other F₃ plants without salt tolerance were not. Under drought conditions, the F₃ plants with drought tolerance showed longer culm and spike length than other F₃ plants without drought tolerance and even those of Chinese Spring under well-water conditions. We evaluated and selected the F₃ plants with salt or drought tolerance for generation advancement.