• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.138-146
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• 1999

Textural properties of the cooked wheat noodles prepared from 5 Korean wheat varieties (Woori, Yeunpa, Allgeuru, Geuru, and Tapdong), and 3 foreign wheat varieties (ASW, WW and DNS) were evaluated by mechanical and sensory analyses, and their correlations to the physicochemical properties of the flours were examined. Cooking loss for noodle was negatively correlated with protein content, and weight increase during cooking showed a positive correlation with damaged starch content. From the mechanical tests, hard wheats (Tapdong and DNS) showed greater values for hardness, chewiness and tensile strength of the noodles than soft wheats. Foreign soft wheats (ASW and WW) showed relatively lower values for these attributes than the Korean soft wheats. Among the mechanical tests, multi-blade compression shear test had better correlations to the sensory characteristics than 10% compression, repeated compression and tensile tests. Among the flour characteristics, protein content was the most determining factor for the textural properties of noodle. Amylose increased the tenderness and slipperiness, but decreased internal firmness of the noodle. The Korean soft wheat noodles showed relatively darker color for the cooked noodle than WW or ASW. From acceptability test for noodle, Geuru was most preferred among the tested wheat varieties.

• Korean Journal of Agricultural Science
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• v.4 no.2
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• pp.215-228
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• 1977

In order to provide good germplasm for developing good corn hybrids, a total of 948 Korean indigenous corn lines were collected from various parts of country and major morphological characterstics of ears were investigated. The results obtained were as follows; 1) Ear Type; From the east-north mountaionus region where more than 80% of total corn production is practiced, cylinder (type I) or similar types to cylinder corn were collected, and from the southern plain region, where rather small scales of corn is grown, cone type (type IV) or similar types to cone were prevalent. 2) Kernel color; In the ear colors of all the indigenous corn lines collected from ten regions, ears with mono color were 54.4%, ears with two color mixed were 39.0% and ears with three or more color mixed were 6.6%. In northern mountainous region, region A and region I, ear color was mostly white or white plus other colors, while in other regions ear color was yellow or yellow plus other colors. 3) Denting; Dent type was only 4.3% of Korean indigenous corn lines collected, and others were flint type. Dent type was collected from northern regions, where foreign corn varieties were introduced and grown. 4) Ear row number; Ear row numbers of indigenous corn lines collected were 12 to 16. There was no significant differences among the ear row numbers in a ear ciassified by regions. However, it was observed that ear row number was closely related to kernel size. For instance, the ears with 24 ear-rows were the smallest in kernel size. 5) Quality of starch; 70.9% of the indigenous corn lines collected were kernels with hard starch. Corn with soft starch was 26.0% and medium type was 3.1%. In region A and region I, where lot of corn is grown, corn with hard starch was more frequently collected. 6) Pop corn and waxy corn; In all the indigenous corn lines collected, popcorn was distributed uniformly through the regions except region I, and waxy corn was found more in the northern mountainous region. 7) Ear length; The mean ear length of indigenous corn lines collected was 13cm. In region A and region I ear length was larger than that in other regions. 8) Ear diameter; The mean ear diameter of indigenous corn lines collected was 3.3cm. In region A and region I ear diameter was larger than that in other regions. 9) Kernel length, kernel width and kernel thickness; The mean kernel length, kernel width and kernel thickness of indigenous corn lines collected were 0.82cm, 0.42cm, and 0.78cm, respectively. The kernel size in the region A and region I was larger than that in other regions. 10) Ear weight; The mean ear weight of indigenous corn lines collected was 58.04gr. Ear weight was remarkably heavier in region A and region I. The heaviest ear weighed 330gr, and the lightest ear weighed 5 gr. 11) Kernel weight of a ear and 100 kernel weight; Kernel weight of a ear and 100 kernel of indigenous corn lines collected were 47.07gr and 15.07gr, respectively. Kernel weights and 100 kernel weights were much heavier in region A and region I than other regions.