• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1307-1313
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• 2007

In order to evaluate the utilization of immature green wheat kernels as food processing material, these experiments were carried out to analyze general composition, free sugars, free amino acids, mineral content and color of 3 wheat varieties according to their heading dates. Contents such as moisture, crude protein, crude lipid and ash were gradually decreased according to the days after heading of 3 wheat varieties, while crude fiber and starch were gradually increased. Maltose and maltotriose contents in immature green wheat kernels were high but its rapidity decreased by closing to ripeness. Contents of free amino acids showed a tendency to decrease, among which alanine content was the highest around 25 days after heading, and then glutamic acid, GABA, glycine in order. Contents of total free amino acid were decreased by closing to ripeness. Among 3 wheat varieties, its contents of Guru wheat was the highest. As wheat matured, ${\beta}-glucan$ contents were decreased from 1.5% to 0.28% on 43 days after heading. Mineral contents of 3 wheat varieties were generally increased by closing to ripeness after coming into ears, and K, Mg were especially prominent. As wheat matured, lightness was decreased, while redness and yellowness were increased. Considering chemical composition and color, the immature green wheat were produced through blanching the spikes harvested before the yellow ripe stage. The harvested green wheat cereals is able to eat raw wheat or cook it as food processing material.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.384-390
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• 2008

This study examined the effects of sprouted brown rice (SR), gluten (G), and hydroxypropyl-methyl-cellulose (H) on the suppression of retrogradation in breads made with Korean wheat flour. An amylograph was used to determined the pasting properties of dough samples made with Korean wheat flour and additions of SR, SR+G, SR+H, and SR+G+H, respectively. In addition, a texture analyzer was employed to measure the hardness changes of bread samples left at room temperature for 72 hours. Finally, the type of retrogradation was calculated by the Avrami equation. The results showed that the addition of SR significantly decreased dough viscosity. However, the dough samples containing SR, G, and H all displayed reduced cold paste viscosity and setback, indicating a suppression of staling. The bread samples containing SR added to Korean wheat flour had increased hardness, but the addition of gluten (SR+G) reduced hardness. Upon examining the bread samples stored at room temperature for 24 hours, it was shown that the addition of G and H with SR (SR+G+H) suppressed retrogradation. Finally, the Avrami model data indicated that the type of retrogradation varied according to the addition of SR, G, and H. The breads made with hard wheat flour (HWF), WM, and WM+SR+H had similar Avrami exponents ($1.20{\sim}1.28$), while those for WM+SR, WM+SR+G, and WM+SR+G+H ranged from 2.7 to 3.3. Overall, the combined addition of SR and H was considered effective for preventing retrogradation in bread made with Korean wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.312-315
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• 2000

To purify the macrophage phagocytic activity-enhancing component, ethanol-acetic acid (100 : 1, EA) extract of Korean wheat (Gobun wheat) and imported one (Australian Standard White, ASW) were fractionated with ethylacetate : methanol : $H_2O$(65 : 25 : 4, v/v/v), and identified by TLC and column chromatography. At least five fractions were separated from the EA extract of the wheats but amounts of fraction B, C and D were more in Gobun wheat than in ASW. The effects of all fractions on phagocytic activity were tested in macrophage J774 cells. Among the fractions, only fraction b of Gobun wheat showed significant increase of phagocytic activity against yeast.

• 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.

• Journal of The Korean Society of Grassland and Forage Science
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• v.38 no.2
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• pp.112-119
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• 2018

This study aimed to determine the optimal harvesting time for wheat to make grain silage, in Honam region of Korea. We harvested wheat grain every third day from 30 to 42 days after heading (DAH). The moisture content decreased from 61.6% at 30 DAH to 42.8% at 42 DAH. Yield of wheat grain significantly increased from 30 to 42 DAH (p< 0.05). Yield at 39 DAH (3.46T/ha) was not significantly different from that at 42 DAH (p< 0.05). With respect to the feed value of wheat grain silage, the amount of crude protein, crude fiber, and crude ash was different by harvesting time (p< 0.05). However, the amount of total digestible nutrients (TDN) from 30 and 42 DAH was not significantly different. The pH of wheat grain silage from 30 to 42 DAH was between 3.8 and 4.5 and it was stable until 39 DAH (p< 0.05). The lactic acid content of wheat grain silage from 30 to 42 DAH decreased from 3.08% to 1.10%. With respect to moisture content, yield, feed value, and fermentation, the optimal harvesting time for wheat grain silage was 39 DAH.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.1-8
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• 2000

Six Domestic Wheat Tapdong, Eunpa, Kobun, Olgru, Uri, Kumgang cultivars and one standard wheat Dark Northern Spring (DNS) were milled and determined bread-making properties of dough and bread made the wheats. The ash contents of DNS showed 0.54%, on the other hand, domestic wheat flours showed lower contents than DNS, and Kumgang was the lowest. The Protein contents which suggest the flour gluten content showed 11.68% in DNS cultivars, however 13.85% in Kumgang, 12.35% in Eunpa, 12.32% in Kobun. Valorimeter value in Farinograph data for Kumgang, Kobun, Eunpa cultivars which evaluate the dough formation time and stability showed better result than DNS. Resistance rate in Extensograph for Tapdong and Kobun showed higher rate than DNS. Gelatinization temperature in Amylograph for DNS, Tapdong, Eunpa, Kobun, Kumgang revealed 59$\^{C}$, 59$\^{C}$, 58$\^{C}$, 58$\^{C}$, 59$\^{C}$ respectively, but Uri, Olgru cultivars showed upper temperature which suggest the two cultivars was not suitable for bread making. W(gluten strength) in Alveograph data for DNS showed 297, however, 386 for Tapdong, 327 for Kumgang which indicated that the upper domestic wheat cultivars satisfactory the bread-making properties. In the CO$_2$production of straight bread doughs measured with Meissle fermenter for 5hr, Kumgang cultivar showed the highest CO$_2$ as 333 mg per 30 g of dough. The breads prepared with the above domestic wheat flours showed acceptable quality in sensory test for parameters such as volume, color of crust, symmetry of form, crust, evenness, grain, color, texture, aroma, taste, but the bread made DNS seemed to be superior in organoleptic property to the breads made with domestic wheat flours. The sponge dough bread made with Kumgang cultivars showed the best organoleptic quality among the wheat flours tested. These results indicate that the Kumgang seemed to be practical wheat variety for bread-making.

• Korean Journal of Microbiology
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• v.7 no.4
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• pp.159-166
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• 1969

It is necessry to develop and strengthen the activity of enzymic source which in low applied for maggerley brewing as an amylolytic and proteolytic starter, recently in this country the active and strong enzymic starter is required for the better brewing and to substitute another starch material for the present wheat flour. In this study, manufacturing method the strong enzymic source have been developed and established with use of raw wheat bran plus fungal strains of Rhizopus sp. and Aspergillus usamii the culture of starter. The results on experimental the activities of enzymic sources (stater) are as following ; 1. Method of making the enzymic source (starter) is to cultivate the strains of Asperguillus orzyae, Asp. kawachii, Asp usamii and Rhizopus sp. in the acid treated raw or heatboiled wheat bran. 2. The saccharogenic pwoer (S.P.) of enzymic source which consisted of raw bran plus fungi and cultured in it is generally stronger than those of heat-boiled bran plus fungi, the strongest power was shown in the culture of Rhizopus plus raw bran, and the next other is in mixture of Asp.usamii and Rhizopus on raw wheat bran. 3. The most strong alpha amylase activity was expressed in the plot of Asp.oryzae on heat-boiled wheat bran, the next was in the culture of Rhizopus nad Aspergillus usamii on raw wheatbran. 4. The most vigourous acidic proteinase activity was expressed in the micture of raw bran plus Asp. usamii and Rhizopus those were independentlu cu;tured before mixing for neutral proteinase activity, it was shown in the mixed culture of Asp. usamii and Rhizopus on raw wheat bran, the msot active alkaline proteinase activity of enzymic source was found in the plot of raw bran material. 5. For poly-preptidase activity in pH 6.5 it is found that the culture of Rhizopus and Asp.usamii on raw bran was most active among them of enzymic sources. 6. Generally, it is concluded that culture of fungi on acid treated raw wheat bran is stronger in its activity than those of heat boiled wheat bran, especially the culture of Rhizopus nad Asp.usamii on raw bran exhibited the most vigorous and non-polarized activity for all aspects, so it is considered to be most desirable enzymic stater in Korean Maggerley brewing and this would be able to substitute brewing material for the present wheat flour because of its strong and wide hand activity of amylolytic and proteolytic action.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.21-28
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• 1984

The milling property of ti different Australian Wheat varieties (Australian Prime Hard (APH), Australian Hard (AH), Western Australian Wheat (WAW), South Australian Wheat (SAW), Australian Standard White (ASW) and Australian Soft Wheat (SW) was investigated by using $B{\ddot{u}}hler$ test mill. The flour characteristics were evaluated by farinograph, mixograph, amylograph, sedimentation and pelshenke tests. The milling race of Australian wheats varied from 59% to 66%, and that of Suwon 219 (Korean variety) was 65.5%. The milling rate was significantly related to the seed weight but less extent to the bulk density of grain. The flours obtained from the wheat varieties exhibited distinctly different chemical compositions and dough properties. The protein content of the flour varied from 14.47% (APH) to 6.59 % (SW). The gluten forming ability of APH and AH was very high, but very low with ASW and Sw. On the other hand, ASw and WAW showed very high gelatinized viscosity, while SAW marked exceptionally low viscosity.

• Korean Journal of Poultry Science
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• v.17 no.4
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• pp.284-295
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• 1990

Dietary levels of 0%, 0225%, 0.45% inorganic phosphorus in the form of tricalcium phosphate were included in two different experimental diets, which contains 40% of wheat bran with or without extrusion. It is to examine the effects of extruded wheat bran containing different Bevels of inorganic phosphorus on the performance of broiler chicks, including the nutrient availabilities, compared with that of the diet containing non－extruded wheat bran. The results are as follows； 1. Regardless dietary levels of inorganic phosphorus, the weight gain in general was higher for the groups fed non－extruded wheat bran but little significance was seen between the groups of extruded and the non－extruded. However, the effect of dietary inclusion of inorganic phosphorus on the weight gain was evident and the gain was higher in the groups receiving the higher levies of inorgainc phosphorus but failed to observe the significant difference between the added groups of 0.225% and 0.45% of inorganic phosphorus, suggesting that a considerable amount of phytin phosphorus in wheat bran is available to meet the requirement. 2. For the feed intake, there was a tendency for the groups fed extruded wheat bran consuming more feed, compared with that of the non－extruded but little significance was observed. This was also true between the groups of receiving 0.225% and 0.45% inorganic phosphorus t The feed efficiency was improved by the addition of inorgainc phosphorus, but failed to observe the significance between the added groups. 4. The dry matter digestibility was improved in proportion to increasing the levels of inorganic phosphorus for the both groups of extruded and the non－extruded This indicates that addition of extruded wheat bran has little effects on improving the digestibility. 5. Within the added groups of 0.225% and 0.45% inorganic phosphorus, the protein digestibility was increased with including the extruded wheat bran in the diet However, the effect on body weight gain was not evident. 6. The calcium and phosphorus content of tibia was shown the tendency of increasing with increasing the dietary levels of inorganic phosphorus but close correlation with dietary levels of inorganic phosphorus was not noted in tibia contents of calcium and phosphorus.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.1
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• pp.60-65
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• 1982

In order to observe the degree and response of drought-resistance and its physiological mechanism in barley and wheat seedling stage, 5 species (16 cultivars) were tested for the changes of nitrate reductase and protease activity and the accumulation of free proline, by being subjected to water stress by withholding watering for 8 days at 10 days (at the 3rd leaf stage) after emergence and by imposing water stress to the excised first leaf by polyethyleneglycol solution (osmotic potential, -20 bars) for 48 hours. The average rate of decrease of all cultivars was 42% in nitrate reductase activity and 73% in protease activity. But proline content in water stress was increased 10 folds more than that of control. The decrease4 rate of nitrate reductase activity in 5 species was in the order of wheat < rye < covered barley < naked barley < two-row barley: wheat being the lowest. The decreased rate of protease activity in 5 species was in the order of wheat > rye > two-row barley > covered barley > naked barley: wheat being the" heighest. The accumulated amount of free proline in 5 species by water stress was in the order of wheat > covered barley > rye > naked barley > two-row barley. And the increased ratio (folds) of free proline of water stress to control was in the order of rye(13) > wheat. covered barley(11) > naked barley(99) > two-row barley(7): rye being the highest. In terms of the enzymatic activity and the physiotically adaptive metabolism during the processing leading to drought-resistance, the degree of drought-resistance of 5 species to water stress at seedling stage was shown to be in the order of wheat > rye > covered barley > naked barley > two-row barley.