• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.367-374
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• 2001

End-use properties of six Korean waxy wheat lines and their parental plants were evaluated in this study. Korean waxy wheat lines showed unsuitable characteristics for end products, such as sticky crumb of bread, sticky cooked wet and dry noodles and small cookie diameter. Korean waxy wheat lines produced lower loaf volume and less desirable crumb grain structure of bread, and lower chewiness of cooked wet and dry noodles than their parental plants even though Korean waxy wheats were much higher in protein content and SDS-sedimentation volume than their parental plants. We observed adverse effects of high flour protein content in Korean waxy wheat lines, such as smaller cookie diameter and harder snapping force than those produced from their parental plants.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.197-202
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• 2012

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.1
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• pp.16-18
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• 1986

This experiment was conducted to know the genetic nature of waxy and fractured starch endosperm genes in 1983. F$_2$ seeds involve simple recessive gene(1：3) for the waxy and fractured starch endosperm genes, respectively. Also, association between waxy and fractured starch endosperm have shown to be segregated as expected to fit in the ratio 9：3：3：1 respectively of normal-nonwaxy： fractured-nonwaxy： normal-waxy： fractured-waxy showing the acceptable value of X$^2$ test of independence.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• 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.

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.419-427
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• 2005

For the purpose to verify the physico­chemical properties of Korean waxy wheat, comparative analyses between waxy wheat lines and their respective maternal parents were performed on mixing and pasting properties, and flour particle sizes. The particle sizes of waxy wheat flour were significantly larger than those of their parents when milled in a same condition. Although the protein contents of flour in waxy wheat lines tested were high as much as those of bread wheat, the quality parameters showed lower baking uses based on sedimentation volumes and mixing characteristics. Waxy flour required more water than non-waxy flour to obtain the proper mixogram. Waxy wheat flour showed more or less higher onset pasting temperatures and much higher breakdown viscosities than their respective parent flour in the Rapid Viscograph test. Moreover, peak viscosity temperatures and final viscosities were dramatically reduced in waxy wheat lines by showing $79.4 - 81.7^{\circ}C$ and 101 ­116.9 RVU, respectively, compared to their parents in that the temperatures above $95^{\circ}C$ and the viscosity ranges of 148 -171.8 RVU.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.83-90
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• 1982

This study was attempted to investigate the effects of adding gelatinized waxy rice flour, wheat flour, and Xanthan Gum to rice flour on the preparation and (quality) of dried noodles. 1) Rice flour demonstrated higher maximum viscosity value as determined by Amylograph than wheat flour. Among the composite flour mixture (Rice Flour 85+Gelatinized Waxy Rice Flour 15 + Xanthan Gum 2%) showed the highest viscosity value and (RF 35+ GWRF 15 + Wheat Flour 50) had the lowest. (RF 35 + GWRF 15 +WF 50) demonstrated gelatinization characteristics which is quite similar to that of wheat flour. 2) Forty and 50% replacement of rice flour and gelatinized waxy rice flour (15%) mixture by wheat flour improved significantly noodle making characteristics and cooking quality of noodles. 3) The addition of 2% XG to (RF 45 + GWRF 15 + WF 40) was effective on noodle making properties and on binding properties of cooked noodles. 4) The cooked noodle made of composite flour (RF 45 + GWRF 15 + WF 40 + XG 2%) received the highest total sensory evaluation score among the testing samples, and it was not significantly different from that of wheat flour.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.153-161
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• 2012

Wheat is a very popular crop in all over the world due to the various use of wheat flour as staple foods, such as bread. As many food products are made from wheat, the property of wheat can be a determinant of the quality of final food products. Staled bread is not harmful to health but is normally rejected by consumers due to the absence of desirable sensory attributes. The phenomena of staling can be increased hardness of bread, the migration of moisture from center of bread to the crust of bread, loss of flavor and etc. The exact mechanism of staling has not been established completely. To delay or prevent staling, either addition of anti-staling agent, such as surfactant and enzyme or modification of wheat component, such as wheat starch has been adapted. The development of waxy wheat made it possible to reconstitute the starch component in bread. When the content of amylopect in was increased in bread, the loss of moisture was decreased and the reduction in softness of bread was decreased during storage. Increased retrogradation of starch did not always accompany the staling of bread indicating that the retrogradation of starch may not be a single indicator of bread staling. To find out the exact relationship between bread staling and starch retrogradation, further research is necessary.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.2
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• pp.89-94
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• 1998

Granule bound starch synthase (GBSS), also known as the '"waxy protein'", is responsible for the synthesis of amylose in the amyloplasts of cereal crops. In hexaploid wheat (Triticum aestivum L.), GBSS is involved in amylose synthesis and rolls as an important factor to determine flour quality and end-use quality in food products. Genes on three Wx loci have been found to encode GBSS in common wheats. We developed techniques for the purification and separation of GBSS in wheat. Three major GBSS isoforms, which were encoded by the genes on three loci, Wx-A1, Wx-B1, and Wx-D1 migrating differently by one dimensional SDS-po-lyacrylamide gel electrophoresis (1D SDS-PAGE), were identified. GBSS from 66 Korean hard and soft winter wheats were purified and determined for their Wx loci and four of them were identified possessing a null allele either at the Wx-A1 and Wx-B1 loci. With help of identification of three GBSS isoforms using 1D SDS-PAGE system, we are able to identify and monitor Wx gene expressions in breeding materials for developing waxy or partial waxy wheats without experiencing consecutive selecting generations.cting generations.