• Journal of Korean Society of Forest Science
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• v.48 no.1
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• pp.40-50
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• 1980

This research was carried out to examine the substitutional feasibility of low-priced materials produced in waste of forest instead of wheat flour which is extended for plywood adhesives. Wheat, pine bark, wood flour and pine foliage of coniferous trees or poplar foliage of hardwood species were selected and pulverized into 60-100 mesh minute powder after they were dried at $100-105^{\circ}C$ during 24 hours in the drying oven. The prepared particles as above were added to urea formaldehyde resin, urea-melamine copolymer resin and water soluble phenol formaldehyde resin in the ratio of 10, 20, 30 and 50%. After plywoods were processed by the above extending ratios, shear strength of extended plywoods were analyzed and discussed. The results obtained at this study were summarised as follows; 1. In the case of urea formaldehyde resin, both dry and wet shear strength of plywoods extended by wheat flour were shown the highest value. 2. Dry shear strength of urea-melamine copolymer resin was better than that of urea formaldehyde resin on the whole, while plywoods extended by wheat flour were shown excellent results. 3. Among 10% and 20% extensions of urea-melamine copolymer resin, the best results were shown by poplar leaves powder, wheat powder and wood flour. They had no significant difference statistically. 4. In the case of water soluble phenol formaldehyde resin, although dry shear strength of pine leaves powder was higher than that of wheat flour in the ratio of 10%, there was no significant difference between them in the ratio of 10 and 20%. 5. Among 20, 30 and 50% extensions of water soluble phenol formaldehyde resin, wet shear strength of wood flour and bark powder was higher than that of wheat flour. Wet shear strength of wood flour in the ratio of 10% was shown the same tendency as above.

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.117-122
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• 1975

In order to develop an activated sludge which can be used for both waste treatment and protein source of animal feed, microorganisms were isolated from sewages of various wheat or sweet potato starch processing plants and their activities were tested. Out of 32 isolates which composed of two protozoan genera and 13 bacterial strains, were screened and three bacterial stranis were found to be most effective in both floe-formation and wheat starch waste liquid stabilization.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.23 no.2
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• pp.83-87
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• 1978

Using the Buhler laboratory mill three Korean wheat varieties were tested for milling quality. Comparison was made to USA soft white wheat varieties grown in 1977. This test indicated that the milling rate and milling score of Korean varieties were inferior to the variety Paha but were equal to or better than the variety Nugaines.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.591-596
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• 2000

The effect of starches such as potato, corn and wheat starch on the rheological properties of ocean jumbo squid kamaboko was investigated. Changes in the water holding capacity and color values of those kamaboko gels was also studied using the maximum gel strength endowing starch, Wheat starch could ive the better water holding capacity and breaking stress than potato or corn starch within $10{\%}$ additional level but corn starch resulted the highest those value at $20{\%}$ added. Wheat starch had higher level of breaking strain and jelly strength at $10{\%}$ then in descending order were corn starch, potato starch. But those starches were decreased after $15{\%}$ level. Texture map showed the simple rheological properties of each starches heat gel with jumbo squid kamaboko, Corn starch map showed more tough and brittle than the other. Potato starch map showed more elastic gel than corn starch. Wheat starch map could make elastic-mushy gel. There was no significant color differences of each starches but the whiteness of each starch showed increase when the starch rate was increased.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.792-798
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• 2000

The objectives of this study were to reduce the characteristic dark color of Korean wheat flour noodles. Several additives were tested to reduce dark color of wheat flour dough and 2% ascorbic acid and 0.05% cysteine were selected as additives to Korean wheat flour noodle. Comparative study was performed between commercial imported wheat flour noodle and Korean wheat noodle with two additives to investigate the color, mechanical and sensory properties of noodles. Addition of 2% ascorbic acid increased the brightness of raw and dried Korean wheat flour noodles and 0.05% cysteine was the most effective in improving the brightness for cooked wheat flour noodles. Mechanical properties of cooked Korean wheat flour noodles with 2% ascorbic acid and 0.05% cysteine were similar to that of the imported wheat flour noodles. However, sensory evaluation test showed Korean wheat flour noodles with 2% ascorbic acid had the darkest yellowish-red color, the strongest aftertaste and the lowest overall quality. Therefore, the addition of cysteine was the most effective in mechanical and sensory attributes as well as discoloration of cooked wheat flour noodles.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.1
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• pp.39-46
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• 1985

Heading time was hastened by the combination of seeding time and longday treatment in order to elucidate the effect of early heading on earliness in maturity, vegetative growth and grain yield in five barley varieties and four wheat varieties under field conditions in Suwon, Korea, 1978-79. About 15 days of earliness in heading accelerated only 2 to 6 days in maturity. Furthermore, the duration of grain fill was not much prolonged comparing with the extension of days from heading to maturity, because of the extension of periods from heading to anthesis at lower temperature resulting in somewhat greater final grain weight. Periods from heading to anthesis and from anthesis to maturity were negatively correlated with the air temperature. In early heading, leaf area at 10 days after anthesis and net assimilation rate were much limited, and although leaf area duration got larger, presumably, it could not make up for the reduction of grain yield. Grain yield per plant reduced noticeably in early heading. This was mainly caused by the reduction of spike number and grain number per spike.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.1
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• pp.33-38
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• 1985

This experiment was carried out to study in stomatal behaviour of wheat (Chokwang) upon the different soil water potentials, lodging and two different nitrogen treatment. Stomatal aperture was measured at flowering stage under diurnal course with two hour intervals, Stomatal apertures were differently changed according to soil water potentials and leaf position on the stem, showing the rapid closure of stomata at low soil water potential and the narrow opening at low leaf position of stem. Wider stomatal opening appeared at the plot of optimal nitrogen application than that of low nitrogen. It was greatly decreased in opening of stomata at plants lodged, appearing that plant investigated of six days after lodging showed less than 50% than that normal plants, which indicated peculiar decrease of low leaf position of stem at afternoon of diurnal course.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.187-193
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• 1975

A supplemental effect of Undaria Pinnatifida extract on the composite flour prepared from a blend of wheat, barley, sweet potato, potato, and defatted soybean flours was studied in terms of binding properties, cooking test, and sensory analysis. Dry noodle of the composite flour was made by the conventional method and air dried. Instant noodle was prepared in a hot vegetable oil bath after the noodle was made. The standard was made of wheat flour only. 1. The noodle prepared with composite flour (wheat flour : barley flour, 5 : 5) and Undaria Pinnatifida extract (1 or 2%) showed same results of cooking and sensory tests as well as properties of texture as the standard. 2. The mixture of wheat, barley and defatted soybean flour (10%) had a less efficient binding capacity with Undaria Pinnatifida extract. The binding effect was, however, significantly improved with the wheat and barley flour mixture with either sweet potato or potato flour. 3. The instant noodle prepared with the composite flour (either barley, or sweet potato, or potato was mixed with wheat flour up to 70% separately) and hydroxypropyl methyl cellulose (1% as final) showed the higher oil absorption and the sensory results were the same as the standard. Nevertheless, the binding properties and cooking quality were less efficient.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.1
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• pp.37-45
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• 1979

Experiments were conducted to determine the physicochemical properties for 1.382 tested wheat harvested in 1977. All the tested wheats had a milling yield rate of 49 to 71.5 percent. The cross combination involving S.son, Caprock and CI 12703 was generally the higher in flour yield-Flour protein content ranged from about 7 percent up to about 17 percent and sedimentation values ranged from below 20 cc to 70 cc. The cross combinations involving Bb #1 gave higher protein content and higher sedimentation values than the other combinations. The distribution of the Pelshenke value was from less 20 min. to more than 180 min. Specific sedimentation values of the 329 tested wheats showed 8.1 percent to be hard quality, while 54.4 percent were of soft quality. Intermediate wheats accounted for 37.5 percent. The lines having high milling yield rate, protein content and sedimentation value from the 329 tested wheats were Strampelli \times 69D-3607/Jogwang. S.son \times Caprock. Suweon #185 \times Toropi and Suweon #185 \times Ciano. The varieties or lines including Pribog, CI 14496 and Sturdy \times Scout/ Strampelli \times Bb-Cno showed high milling yield but low protein content and low sedimentation values. being under 9 percent and 30 cc respectively.

• 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.