• Title/Summary/Keyword: Wheat Gluten

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Studies on Grain Filling and Quality Changes of Hard and Soft Wheat Grown under the Different Environmental Conditions (환경 변동에 따른 경ㆍ연질 소맥의 등숙 및 품질의 변화에 관한 연구)

  • Young-Soo Han
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.17
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    • pp.1-44
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    • 1974
  • These studies were made at Suwon in 1972 and at Suwon, Iri, and Kwangju in 1973 to investigate grain filling process and variation of grain quality of NB 68513 and Caprock as hard red winter wheat, Suke #169 as soft red winter wheat variety and Yungkwang as semi-hard winter variety, grown under-three different fertilizer levels and seeding dates. Other experiments were conducted to find the effects of temperature, humidity and light intensity on the grain filling process and grain quality of Yungkwang and NB 68513 wheat varieties. These, experiments were conducted at Suwon in 1973 and 1974. 1. Grain filling process of wheat cultivars: 1) The frequency distribution of a grain weight shows that wider distribution of grain weight was associated with large grain groups rather than small grain group. In the large grain groups, the frequency was mostly concentrated near mean value, while the frequency was dispersed over the values in the small grain group. 2) The grain weight was more affected by the grain thickness and width than by grain length. 3) The grain weight during the ripening period was rapidly increased from 14 days after flowering to 35 days in Yungkwang and from 14 days after flowering to 28 days in NB 68513. The large grain group, Yungkwang was rather slowly increased and took a longer period in increase of endosperm ratio of grain than the small grain group, NB 68513. 4) In general, the 1, 000 grain weight was reduced under high temperature, low humidity, while it was increased under low temperature and high humidity condition, and under high temperature and humidity condition. The effect of shading on grain weight was greater in high temperature than in low temperature condition and no definite tendency was found in high humidity condition. 5) The effects of temperature, humidity and shading on 1, 000 grain weight were greater in large-grain group, Yungkwang than in small grain group, NB 68513. Highly significant positive correlation was found between 1, 000 grain weight and days to ripening. 6) The 1, 000 grain weight and test weight were increased more or less as the fertilizer levels applied were increased. However, the rate of increasing 1, 000 grain weight was low when fertilizer levels were increased from standard to double. The 1, 000 grain weight was high when planted early. Such tendency was greater in Suwon than in Kwangju or Iri area. 2. Milling quality: 7) The milling rate in a same group of varieties was higher under the condition of low temperature, high humidity and early maturing culture which were responsible for increasing 1, 000 grain weight. No definite relations were found along with locations. 8) In the varieties tested, the higher milling rate was found in large grain variety, Yungkwang, and the lowest milling rate was obtained from Suke # 169, the small grain variety. But the small grained hard wheat variety such as Caprock and NB 68513 showed higher milling rate compared with the soft wheat variety, Suke # 169. 9) There were no great differences of ash content due to location, fertilizer level and seeding date while remarkable differences due to variety were found. The ash content was high in the hard wheat varieties such as NB 68513, Caprock and low in soft wheat varieties such as Yungkwang and Suke # 169. 3. Protein content: 10) The protein content was increased under the condition of high temperature, low humidity and shading, which were responsible for reduction of 1, 000 grain weight. The varietal differences of protein content due to high temperature, low humidity and shading conditions were greater in Yungkwang than in NB 68513. 11) The high content of protein in grain within one to two weeks after flowering might be due to the high ratio of pericarp and embryo to endosperm. As grains ripen, the effects of embryo and pericarp on protein content were decreased, reducing protein content. However, the protein content was getting increased from three or four weeks after flowering, and maximized at seven weeks after flowering. The protein content of grain at three to four weeks after flowering increased as the increase of 1, 000 grain weight. But the protein content of matured grain appeared to be affected by daily temperature on calender rather than by duration of ripening period. 12) Highly significant positive correlation value was found between the grain protein content and flour protein content. 13) The protein content was increased under the high level of fertilizers and late seeding. The local differences of protein content were greater in Suwon than in Kwangju and Iri. 14) Protein content in the varieties tested were high in Yungkwang, NB 68513 and Caprock, and low in Suke # 169. However, variation in protein content due to the cultural methods was low in Suke # 169. 15) Protein yield per unit area was increased in accordance with increase of fertilizer levels and early maturing culture. However, nitrogen fertilizer was utilized rather effectively in early maturing culture and Yungkwang was the highest in protein yield per unit area. 4. Physio-chemical properties of wheat flour: 16) Sedimentation value was higher under the conditions of high temperature, low humidity and high levels of fertilizers than under the conditions of low temperature, high moisture and low levels of fertilizers. Such differences of sedimentation values were more apparent in NB 68513 and Caprock than Yungkwang and Suke # 169. The local difference of sedimentation value was greater in Suwon than in Kwangju and Iri. Even though the sedimentation value was highly correlated with protein content of grain, the high humidity was considered one of the factors affecting sedimentation value. 17) Changes of Pelshenke values due to the differences of cultural practices and locations were generally coincident with sedimentation values. 18) The mixing time required for mixogram was four to six minutes in NB 68513, five to seven minutes in Cap rock. The great variation of mixing time for Yungkwang and Suke # 169 due to location and planting conditions was found. The mixing height and area were high in hard wheat than in soft wheat. Variation of protein content due to cultural methods were inconsistent. However, the pattern of mixogram were very much same regardless the treatments applied. With this regard, it could be concluded that the mixogram is a kind of method expressing the specific character of the variety. 19) Even though the milling property of NB 68513 and Caprock was deteriorated under either high temperature and low humidity of high fertilizer levels and late seeding conditions, baking quality was better due to improved physio-chemical properties of flour. In contrast, early maturing culture deteriorated physio-chemical properties, milling property of grain and grain protein yield per unit area was increased. However, it might be concluded that the hard wheat production of NB 68513 and Caprock for baking purpose could be done better in Suwon than in Iri or Kwangju area. 5. Interrelationships between the physio-chemical characters of wheat flour: 20) Physio-chemical properties of flour didn't have direct relationship with milling rate and ash content. Low grain weight produced high protein content and better physio-chemical flour properties. 21) In hard wheat varieties like NB 68513 and Caprock, protein content was significantly correlated with sedimentation value, Pelshenke value and mixing height. However, gluten strength and baking quality were improved by the increased protein content. In Yungkwang and Suk # 169, protein content was correlated with sedimentation value, but no correlations were found with Pelshenke value and mixing height. Consequently, increase of protein content didn't improve the gluten strength in soft wheat. 22) The highly significant relationships between protein content and gluten strength and sedimentation . value, and between Pelshenke value, mixogram and gluten strength indicated that the determination of mixogram and Pelshenke value are useful for de terming soft and hard type of varieties. Determination of sedimentation value is considered useful method for quality evaluation of wheat grain under different cultural practices.

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우리밀을 이용한 한국형 사워빵 제조에 관한 연구

  • 채동진;이광석;안해령
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.16 no.2
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    • pp.1-15
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    • 2005
  • This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat four, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SF fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5 and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.

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Environmental Impacts of Korean and CIMMYT Wheat Lines on Protein Characteristics and Bread Making Quality

  • Park, Chul-Soo;Kim, Hong-Sik;Kim, Dae-Ho;Hyun, Jong-Nae;Kang, Chon-Sik
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.57 no.1
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    • pp.60-70
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    • 2012
  • This study was conducted to compare the protein characteristics, dough rheology and bread loaf volume of Korean wheat cultivars and CIMMYT lines produced in diverse environments and to determine the genetic and environmental effects on bread making quality. Protein characteristics, including protein content and SDS-sedimentation volume, mixing properties during dough development and bread loaf volume were primarily influenced by the environment. Wheat cultivated in Jinju exhibited higher SDS-sedimentation volume based on constant protein weight and bread loaf volume than those in Suwon and Iksan. SDS-sedimentation volume based on constant protein weight, mixing time of mixograph and mixing tolerance of mixograph were positively correlated with bread volume. Korean wheat cultivars showed different allelic variations of $Glu-1$ and $Glu-3$ compared to CIMMYT wheat lines. Alchanmil, Keumkangmil and Tapdongmil could be suitable for bread making because these cultivars exhibited a 10 point $Glu-1$ score. However, Korean wheat cultivars should be introduced specific alleles in $Glu-3$ loci, including $Glu-A3b$ or $d$ and $Glu-B3b$, $d$, $f$ or $g$, to improve gluten strength related to increase bread loaf volume.

Genomics Approach to Identify the Cause of the Missing Omega-5 Gliadin Protein in O-Free Wheat

  • Lee, Yun Gyeong;Choi, Sang Chul;Kang, Yuna;Kang, Chon-Sik;Kim, Changsoo
    • Plant Breeding and Biotechnology
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    • v.6 no.4
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    • pp.413-425
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    • 2018
  • A previous work developed and identified a new omega-5 gliadin deficient wheat line named O-free by crossing Keumkang and Olgeuru, which is nutritionally quite meaningful in that omega-5 gliadin is one of the known wheat allergens. To verify the characteristics of the O-free, we performed RNA sequencing (RNAseq) analysis of the O-free and the two parent lines (Keumkang and Olgeuru). The results of the similarity analysis with the ESTs for gliadins and glutenins showed that the O-free ESTs had no similarity with the omega-5 gliadin sequences but had similarity to other gliadins and glutenins. Furthermore, mapping results between the raw RNAseq data from the O-free and the omega-5 gliadin sequence showed a clear deletion of the N-terminal sequences which are an important signature of omega-5 gliadin. We also designed specific PCR primers that could identify omega-5 gliadin in the genomic DNA. The results showed that no omega-5 gliadin fragments were detected in the O-free. According to these results, we confirmed that the deficiency of omega-5 gliadin in the O-free is not caused by post-transcriptional or post-translational regulations such as epigenetic phenomena but by a simple deletion in the chromosome. Furthermore, we showed that the low-molecular weight glutenin subunit (LMW-GS) gene in the O-free had a single nucleotide polymorphism (SNP) causing a premature stop codon, resulting in a truncated polypeptide. We expect that the O-free line may serve as an excellent source of wheat that could prevail in the hypo-allergen wheat market, which has recently gained interest world-wide.

The Quality Characteristics of Noodles Containing Roasted Liriopis Tuber (맥문동 국수의 제면적성 및 품질특성)

  • Park, Sung Hee;Ryu, Ho Kyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.7
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    • pp.1096-1102
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    • 2013
  • This study investigated the quality characteristics of noodles containing roasted Liriopis tuber. Roasted Liriopis tuber powder (LTP) was added in different amounts based on wheat flour (1%, 3%, 5%, 7% and 9%). Cooked noodles containing LTP exhibited significantly lower values for weight, volume, and water absorption; in contrast, higher values were exhibited for turbidity. The Hunter L value (for lightness) of uncooked and cooked noodles decreased but the a value (for redness) and b value (for yellowness) increased with the addition of Liriopis tuber. Textural properties (springiness, cohesiveness, chewiness, and brittleness) measured with a texture analyzer significantly decreased with the addition of Liriopis tuber. From the sensory evaluation results, noodle containing 7% Liriopis tuber was considered the best. To improve the quality of noodle containing 7% LTP, activated gluten was added at different percentages of flour (1%, 2%, 3%, 4% and 5%). Cooked noodles containing activated gluten exhibited significantly higher values for weight, volume, and water absorption; in contrast, lower values for turbidity were exhibited. In addition, the textural properties significantly increased with the addition of activated gluten. From the sensory evaluation results, noodle containing 3% activated gluten was considered the best. In conclusion, noodle with 7% LTP and 3% activated gluten exhibited the most desirable qualities.

The Quality of Korean Dried Noodle made from Australian Wheats (호주산 밀의 제면성에 관한 연구)

  • Lee, Hyun-Duck;Lee, Cherl-Ho
    • Korean Journal of Food Science and Technology
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    • v.17 no.3
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    • pp.163-169
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    • 1985
  • Korean dried noodles were prepared from 6 different types of Australian wheats and tested for their cooking property and sensory quality. The flours from different wheat types were characterized by the fractionation of starch and gluten. The flow property of fractionated starch and flour suspensions were determined. The protein content of flour influenced many aspects of dried noodle quality. The Cooking rate decreased as the protein content increased. The higher protein content resulted in the higher of shear extrusion force, and lower grade of appearence of cooked noodle. The flours containing about 10% protein, i.e. Australian standard White flours, were appeared to be most adequate to make Korean dried noodle.

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Rheological Properties of Dough and Quality Characteristics of Bread Added with Silkworm Powder (누에가루 첨가 반죽의 물성 변화 및 빵의 품질 특성)

  • Kim, Young-Ho;Cho, Nam-Ji;Im, Moo-Hyeog
    • Korean Journal of Food Science and Technology
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    • v.37 no.3
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    • pp.377-388
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    • 2005
  • Effects of silkworm powder addition on rheological properties of dough and quality characteristics of bread were investigated. Protein content of silkworm powder was 53,98%, much higher than 12.46% of wheat powder, Crude fiber, fat, and pretense contents of silkworm powder were higher than those of wheat flour, Acid analysis revealed glutamic acid content was highest 4,046.16 mg thus, significant depreciation of breadmaking was expected due to weakened gluten structure or dough. Addition of silkworm powder(optimum at 2%) with pretense inactivated by heat treatment resulted in significant improvement of volume and bread quality, with external and internal scores close to those of the control.

Apparent Digestibility Coefficients of Various Feed Ingredients for Olive Flounder, Paralichthys olivaceus (사료원료에 대한 넙치 Paralichthys olivaceus 소화율 평가)

  • Kim, Kyoung-Duck;Kim, Dong-Gyu;Kim, Shin-Kwon;Kim, Kang-Woong;Son, Maeng-Hyun;Lee, Sang-Min
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.43 no.4
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    • pp.325-330
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    • 2010
  • The apparent digestibility coefficients of dry matter, crude protein and energy in white fishmeal, herring meal, anchovy meal, salmon meal, sardine meal, mackerel meal, squid meal, soybean meal, corn gluten meal and wheat flour were determined for olive flounder. Digestibility coefficients were determined using a reference diet and test diets that contained 70% of the reference diet mixture and 30% test ingredients. All diets contained 0.5% chromic oxide as a digestibility indicator. The fish averaging 220 g were held in 500 L tanks at a density of 20 fish per tank. Feces were collected from three replicated groups of fish using a fecal collection column attached to a fish-rearing tank. The apparent dry matter, crude protein and energy digestibility coefficient values observed were in the ranges 29-79%, 59-95% and 45-91%, respectively, for various test ingredients. The apparent dry matter, crude protein and energy digestibility of white fishmeal, herring meal, anchovy meal, salmon meal, sardine meal, mackerel meal and squid meal were significantly higher than those of soybean meal, corn gluten meal and wheat flour.

Changing Wheat Quality with the Modification of Storage Protein Structure

  • Tamas, Laszlo;Bekes, Ferenc;Morrell, Matthew K.;Appels, Rudi
    • Journal of Plant Biotechnology
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    • v.1 no.1
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    • pp.13-19
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    • 1999
  • The visco-elastic properties of gluten are major determinants of the processing properties of doughs. These visco-elastic properties are strongly influenced by the ratio of monomeric and polymeric proteins and the size distribution of the polymeric proteins, which make up the gluten fraction of the dough. Recent studies have revealed that other features, such as the number of the cysteine residues of the HMW-GS, also play an important role in determining the functional characteristics. To modify the processing properties at molecular level, the relationship between the structure of molecules and dough properties has to be understood. In order to explore the relationships between individual proteins and dough properties, we have developed procedures for incorporating bacterially expressed proteins into doughs, and measuring their functional properties in small-scale equipment. A major problem in investigating the structure/function relationships of individual seed storage proteins is to obtain sufficient amounts of pure polypeptides from the complex families of proteins expressed in the endosperm. Therefore, we have established a simplified model system in which we produce specific protein genes through bacterial expression and test their functional properties in smallscale apparatus after incorporation into base flour. An S poor protein gene has been chosen as a template gene. This template gene has been modified using standard recombinant DNA techniques in order to test the effects of varying the number and position of cysteine residues, and the size of the protein. Doughs have been mixed in small scale apparatus and characterized with respect to their polymeric composition and their functional properties, including dough mixing, extensibility and small scale bating. We conclude that dough characteristics can be manipulated in a predictable manner by altering the cysteine residues and the size of high molecular weight glutenins.

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Evaluation of a Mixture of Plant Protein Source as a Partial Fish Meal Replacement in Diets for Juvenile Olive Flounder Paralichthys olivaceus (식물성 단백질 혼합물을 이용한 넙치(Paralichthys olivaceus) 사료 내 어분대체 가능성 평가)

  • Kim, Min-Gi;Shin, Jaehyeong;Lee, Chorong;Lee, Bong-Joo;Hur, Sang-Woo;Lim, Sang Gu;Lee, Kyeong-Jun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.52 no.4
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    • pp.374-381
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    • 2019
  • This study was conducted to examine a mixture of plant protein sources as a fish meal (FM) substitute. Two feeding trials were carried out using similar dietary formulations but different FM levels. In Experiments 1 and 2, the basal diets were formulated to contain 65% and 60% of FM, respectively. The other five diets were formulated replacing FM by 10, 15, 20, 25 and 30% with a mixture of soybean meal, wheat gluten and soy protein concentrate. Three synthetic amino acids (lysine, threonine and methionine) were added to the test diet. Groups of fish in experiment 1 ($6.76{\pm}0.03g$) and experiment 2 ($32.5{\pm}0.1g$) were fed one of the experimental diets for 7 and 9 weeks, respectively. Each experiment was carried out in triplicate. There were no significant differences among groups in terms of growth performance, feed utilization, survival or hematological parameters in either experiment. The results indicated that a mixture of soybean meal, wheat gluten and soy protein concentrate, supplemented with three synthetic amino acid, can replace fish meal by up to 30% in diets for juvenile olive flounder.