• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.754-760
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• 2004

Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.61-61
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• 2022

For high quality bread wheat production in Korea, it is necessary to develop optimal nitrogen (N) fertilizer methods. For optimal N fertilizer, we evaluated the alteration of growth, yield, yield components and end-use qualities according to the treatment of N fertilizer amounts and timings at heading stages. Growth, yield, yield components, and end-use quality weren't altered by various timings of N fertilizer treatment conditions whereas, 1,000 grain weight and lodging degree was increased by increasing amounts of N fertilizer treatment conditions at 7 days after heading (7 DAH). Especially, lodging degree was significantly increased by 6kg/10a of N fertilizer treatment conditions at 7 DAH. The flour protein contents increased by various amounts of N fertilizer treatment conditions. However, SDS-sedimentation and bread loaf volumes were decreased by exceeding 6kg/10a of N fertilizer treatment conditions at 7 DAH. When considering the quality of bread, 6kg/10a N fertilizer treatment is best, but 3kg/10a N fertilizer treatment is more suitable for both quality and lodging at 7 DAH. Therefore, it is preferable to fertilize 3kg/10a of nitrogen at 7 DAH in addition to standard fertilizer when cultivate bread wheat.

• International Journal of Industrial Entomology and Biomaterials
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• v.32 no.1
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• pp.41-48
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• 2016

Mealworms, Tenebrio molitor (Coleoptera: Tenebrionidae), are widely used as food sourcefor animal rearing as well as human diet. Conventionally, mealworms raised on wheat bran. In this study, we investigated the effects of brewer's spent grain (BSG) on the growth of mealworm larvae to reduce the rearing cost. We prepared five different diets with various BSG content, 0, 10, 30, 50, and 70% of heated air dried BSG with wheat bran. We compared survivorship, larval weight, developmental duration, pupation rate, and pupal weight of five different groups of T. molitor raised on these five diets. The larval survivorships were almost similar with the control group except a group with 70% of BSG. For the larval weight, groups with 30% and 50% of BSG gained more weight than that with control treatment, 0% of BSG. For the developmental period, the groups with 30% of BSG took less time compared to the control group. In all treatment groups, more than 90% of pupation rate were observed. Especially, the group with 30% of BSG showed highest pupation rate among the five groups. Wheat bran with 30~50% of BSG was the optimal diet for successive insect rearing among the five diet treatments. Based on this study, we concluded that adding BSG to wheat bran helps to improve the quality of T. molitor and to reduce the rearing period.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.85-93
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• 2014

A 9-week feeding experiment was designed to test the effects of the dietary inclusion of distillers dried grain (DDG) on the growth performance, body composition, and antioxidant activity of juvenile rockfish Sebastes schlegeli. Five isonitrogenous and isocaloric diets were formulated to contain 0% DDG (DDG0), 7% and 14% DDG from rice (diets DDG-R7 and DDG-R14, respectively), as well as 7% and 14% DDG from rice and wheat flour (diets DDG-RW7 and DDG-RW14, respectively). Three replicate groups of juvenile rockfish averaging $68.0{\pm}0.4g$ were fed one of the diets to apparent satiation twice a day. Survival, weight gain, feed efficiency, and the protein efficiency ratio of fish were not affected by dietary DDG (P > 0.05). Proximate and amino acid compositions of the whole body were not affected by dietary DDG (P > 0.05). Plasma total protein, glucose, total cholesterol, glutamate oxaloacetate transaminase, glutamate pyruvate transaminase, phospholipid, and triglyceride were not affected by dietary DDG (P > 0.05). Radical scavenging activity on 1,1-diphenyl-2-picryl-hydrazyl (DPPH) in the plasma of rockfish fed the DDG-RW14 diet was higher than that of fish fed the DDG0 diet (P < 0.05). Hydroxyl radical scavenging activity in the liver of rockfish fed diets containing DDG was higher than that of fish fed the DDG0 diet (P < 0.05). Alkyl radical scavenging activity in the liver of rockfish fed the DDG-R7 diet was higher than that of fish fed the DDG0 diet (P < 0.05). These results suggest that DDG is a suitable ingredient for the partial replacement of wheat flour and can be used at a rate of up to 14% in the diet without incurring negative effects on the growth performance or body chemical composition of juvenile rockfish.

• Journal of Microbiology and Biotechnology
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• v.17 no.8
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• pp.1300-1307
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• 2007

This study assessed the possible role of different traits in selected plant growth-promoting rhizobacteria (PGPR) for improving wheat growth and yield under natural conditions. Rhizobacteria exhibiting 1-aminocyclopropane-1-carboxylate (ACC)-deaminase activity were isolated and screened for their growth-promoting activity in wheat under axenic conditions. Five isolates belonging to Pseudomonas and one Burkholderia caryophylli isolate that showed promising performances under axenic conditions were selected and characterized for in vitro ACC-deaminase activity, chitinase activity, auxin production, P solubilization, and root colonization. These isolates were then used as inocula for wheat cultivated under natural conditions in pot and/or field trials. Significant increases in root elongation, root weight, tillers per pot, 1,000-grain weight, and grain and straw yields were observed in response to inoculation with PGPR in the pot trials. Inoculation with these PGPR was also effective under field conditions and increased the wheat growth and yield significantly. However, the efficacy of the strains was inconsistent under the axenic, pot, and field conditions. Pseudomonas fluorescens ($ACC_{50}$), which exhibited a relatively high in vitro ACC-deaminase activity, chitinase activity, auxin production, and P solubilization and more intensive root colonization, was the most efficient isolate under the field conditions. Therefore, these results demonstrated that ACC-deaminase activity is an efficient parameter for the selection of promising PGPR under axenic conditions. However, additional traits of PGPR, including auxin production, chitinase activity, P solubilization, and root colonization, are also important for selecting PGPR as biofertilizers.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.5
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• pp.704-710
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• 2005

The objective of this experiment was to compare corn and wheat in finishing pig diets in order to determine whether performance, carcass quality, fatty acid composition or fat colour is altered by choice of cereal grain. A total of 126 crossbred pigs were used in this experiment. At the start of the experiment, a portion of the experimental animals were assigned to receive a wheat-based diet formulated using soybean meal as the sole source of supplementary protein. The remainder of the pigs were assigned to a corn-based diet formulated to supply a similar level of lysine (0.65%) and energy (3,300 kcal/kg DE). At two week intervals, a portion of the pigs on the corn-based diet were switched to the wheat-based diet so that a gradient was produced with pigs being fed the corn and wheatbased diets for different proportions of the finishing period ranging from 100% on wheat to 100% on corn. There were no significant differences in the growth rate of pigs fed the two diets (p = 0.834). Pigs fed wheat tended to consume slightly less feed (p = 0.116) and had a significantly improved feed conversion (p = 0.048) compared with pigs fed corn. Choice of cereal did not affect dressing percentage (p = 0.691), carcass value index (p = 0.146), lean yield (p = 0.134), loin fat (p = 0.127) or loin lean (p = 0.217). Fatty acid composition of backfat was unaffected by the cereal grain fed (p>0.05). Total saturated fatty acid content was 33.31% for both corn and wheat fed pigs (p = 0.997) while the polyunsaturated fatty acid content was 12.01% for corn fed pigs and 11.21% for wheat fed pigs (p = 0.257). The polyunsaturated/saturated ratio was 0.36 for pigs fed corn and 0.34 for pigs fed wheat (p = 0.751). Hunter Lab Colour Scores indicated no difference either in the whiteness or yellowness of the fat. In conclusion, wheat can substitute for corn in growingfinishing pig rations without detrimental effects on pig performance. There were no differences in either the fatty acid composition of backfat or in backfat colour indicating that the decision to use wheat vs. corn needs to be made on economic grounds rather than being based on their effects on fat quality.

• Proceedings of the Korean Society of Crop Science Conference
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• 1985.10a
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• pp.19-19
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• 1985

• KOREAN JOURNAL OF CROP SCIENCE
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• v.30 no.2
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• pp.131-139
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• 1985

Breeders have concerned with the nature of gene action controlling the duration of grain filling period to combine early maturity and acceptable grain yield to fit wheat into multiple cropping systems. The 4 x 4 complete diallel set of F$_1$, F$_2$ and 1/2 (BC$_1$ + BC$_2$) in crosses of winter and spring wheat cultivars was made to determine the nature of gene action involved for duration of grain filling period. Using the Jinks-Hayman model, no maternal effects were noted nor were any non-allelic interactions observed for total duration of grain filling and lag period. The actual grain filling period was influenced to some degree by such interactions. The spring cultivars Red Bobs and Siete Cerros also appeared to have more dominant genes for longer total duration of grain filling and lag period. In contrast, the winter parents Yamhill and Hyslop had more dominant genes for the longer actual grain filling period. The genes appeared to be independently distributed among the parents.

• Applied Biological Chemistry
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• v.44 no.1
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• pp.30-34
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• 2001

Physicochemical properties of milled rice, brown rice, pearled barley, wheat, sorghum, foxtail millet, soybean, and adzuki bean were evaluated for the production of extrusion formed multi-grain. Grain flours showed large differences in chemical composition including starch, protein, fat, ash, and total dietary fiber contents. Grain flours were brighter in the following order of milled rice>pearled barley>soybean>brown rice>wheat>sorghum>adzuki bean>foxtail millet, and most of the grain flours showed red-yellowish color. Mean particle sizes of grain flours were different among various grains, and whole grain flours tended to have coarser particle size than milled grain flours. The amounts of damaged starch in cereal flours were varied from 5.4 to 10.9%, and limited amount of damaged starch was present in legume flours. Water absorption index of grain flours was, in decreasing order, adzuki>bean>milled rice>brown rice>sorghum>wheat>foxtail millet>pearled barley>soybean. Water solubility index was higher in legume flours containing high protein content.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.59-65
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• 1980

Three winter wheats and 3 triticales grown in Korea were compared for nutritional quality and food-making performance. The flour yield of triticale was 54 % below that of wheat, while triticale was higher in protein than wheat. The amino acid composition of triticale flours was similar to that of wheat flours. The essensial amino acid compositions were slightly higher in triticale flours. Noodles of acceptable quality were produced from triticale flours. The bread produced from triticale flours was somewhat inferior to that from soft wheat flours. The triticale flours produced bread of slightly lower quality than the soft wheat flours. The specific loaf volume were lower, the grain more rough, the texture slightly harsher and the crumb color slightly darker.