• 한국식품저장유통학회지
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• 제15권2호
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• pp.219-224
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• 2008

본 연구에서는 농촌진흥청에서 생산 관리를 통하여 새롭게 만들어낸 국내산 밀 최고급 밀 브랜드인 "참들락" 밀가루의 원맥, 밀가루 및 가공제품 특성을 비교하였다. 참들락 밀가루 생산을 위한 원맥 생산은 광주광역시 82개 농가에서 생산된 원맥을 선별하여 이용하였다. 참들락 원맥은 다목적용 밀가루에 가장 많이 이용되는 미국산 수입 원맥인 HRWW와 원맥과 밀가루 특성을 비교한 결과 단백질 함량이 약간 높았지만 회분이나 색깔등 대부분의 특성은 비슷하였다. (주)삼양밀맥스에서 산업용 제분기로 제분하여 생산된 참들락 밀가루를 시판되는 다목적용 밀가루와 국수 및 빵 적성을 평가한 결과 대등한 결과를 나타내었다. 이러한 결과는 철저한 생산관리 및 수확 후 관리로 생산된 참들락 맥은 가정에서 가장 많이 소비되는 다목적용 밀가루와 대등한 품질을 나타낸다는 것을 의미한다고 할 수 있다.

• 한국식품영양과학회지
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• 제29권2호
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• pp.241-247
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• 2000

The possibility of buckwheat-wheat flour mixture as bread was studied by adding 10, 20, and 30% of buckwheat to wheat flour. To improve bread-making quality of the mixture, gluten, ascorbic acid, and hydroxy propyl methyl cellulose (HPMC) were added to 30% buckwheat-wheat flour and sensory evaluation was also exercised on it. The weight of bread increased but the volume of that decreased as the percentage of buckwheat to wheat flour increased, and improved bread-making quality by adding gluten, ascorbic acid, HPMC to 30% buckwheat-wheat composite flour. When it comes to color, color of the bread got darker as the percentage of buckwheat increased, got brighter when gluten and HPMC were added and showed little difference when ascorbic acid was added. Texture of bread increased in maximum weight, strength, hardness but decreased in springiness and cohesiveness. The use of additives showed influence to the some results. In terms of the aging process, enthalpy increased with storage time, and it could be slowed down by the use of the additives. The sensory evaluation shwoed that 10% buckwheat-wheat bread was most excellent, 20% bread was similar to other bread made from wheat flour, and the bread made by mixing additives were better than just 30% buckwheat-wheat flour in terms of quality.

• 한국식품조리과학회지
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• 제31권6호
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• pp.687-695
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies prepared with wheat sprout powder substituted at varying proportions (0%, 2%, 4%, 6%, and 8%) for wheat flour. The bulk density of cookie dough with wheat sprout powder were higher than that of the control group and the pH decreased. The moisture content of the groups with wheat sprout powder was higher than the control group. Width and thickness of finished cookies containing wheat sprout powder were lower than those of the control group. The spread ratio of the group with 8% wheat sprout powder was higher than that of the control group. In color, the L and a value decreased significantly with addition of wheat sprout powder. The hardness of the study groups was lower than that of the control group. DPPH radical scavenging activity of the control group was 24.90%, whereas the study groups ranged from 27.53~38.76%. Sensory evaluation scores in terms of appearance, texture, taste and overall preference of groups with 2% and 4% of wheat sprout powder did not show any significant difference when compared to the control group. Based on the above results, using less than 4% of the wheat sprout powder would be appropriate for use in cookies.

• 한국식품과학회지
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• 제12권1호
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• pp.59-65
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• 1980

한국산 triticale과 연질 밀을 사용하여 그들의 이화학적 특성, 제분 특성 및 제품 특성을 조사하였던 바 그 결과를 요약하면 다음과 같다. 1. Triticale은 단백질 함량이 높고 아미노산 조성도 밀 보다 양호하였으나 제한 아미노산은 역시 lysine이었다. 2. Triticale 의 식품 이용상의 문제점은 밀가루 수율이 떨어진다는 점과 $\alpha-amylase$ 역가가 높다는 점이었다. 3. 밀가루 수율이 밀보다 약 10% 정도 낮았으며 제빵으로 이용하는 경우 빵의 용적이 밀 보다 떨어졌다. 4. 그러나 triticale도 국수 제조에는 큰 문제가 없었으며 $M_{1}A$ 품종의 경우 특히 국수 적성이 양호하였다.

• Food Science and Biotechnology
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• 제16권2호
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.124-124
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• 2022

Wheat (Triticum aestivum L.) is the major staple foods and is in increasing demand in the world. The elevated temperature due to changes in climate and environmental conditions is a major factor affecting wheat development and grain quality. The optimal temperature range for winter wheat is between 15~25℃, it is necessary to study the physiological characteristic of wheat according to the elevated temperature. This study presents the effect of elevated temperature on the yield and quality of two Korean bread wheat (Baekkang and Jokyoung) in a temperature gradient tunnel (TGT). Two bread wheat cultivars were grown in TGT at four different temperature conditions, i.e. TO control (near ambient temperature), T1 control+1℃, T2 control+2℃, T3 control+3℃. The period from sowing to heading stage has accelerated, while the growth properties including culm length, spike length and number of spike, have not changed by elevated temperature. On the contrary, the number of grains per spike and grain yield was reduced under T3 condition compared with that of control condition. In addition, the. The grain filling rate and grain maturity also accelerated by elevated temperature (T3). The elevating temperature has led to increasing protein and gluten contents, whereas causing reduction of total starch contents. These results are consistent with reduced expression of starch synthesis genes and increased gliadin synthesis or gluten metabolism genes during late grain filling period. Taken together, our results suggest that the elevated temperature (T3) leads to reduction in grain yield regulating number of grains/spike, whereas increasing the gluten content by regulating the expression of starch and gliadin-related genes or gluten metabolism process genes expression. Our results should be provide a useful physiological information for the heat stress response of wheat.

• Food Science and Biotechnology
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• 제15권2호
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• pp.173-176
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• 2006

The effect of enzymatically hydrolyzed vital wheat gluten (EHG) on dough mixing and the baking quality of wheat flour frozen dough was examined. Three different proteases, pepsin, trypsin, and chymotrypsin, were tested individually, sequentially paired, or in combination of all three enzymes. Addition of 1% EHG produced no observable effect on the mixing properties of wheat flour dough. However, addition of 2.5% pepsin-hydrolyzed gluten decreased the mixing tolerance of the wheat flour, and 1% trypsin-hydrolyzed gluten increased the loaf volume of both frozen and non-frozen dough. This finding suggests that trypsin-hydrolyzed vital wheat gluten may serve as a baking additive in replacement for $KBrO_3$ to improve frozen dough quality.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.296-296
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• 2022

This study was investigated to compare the milling and physicochemical characteristics of six Korean wheat cultivars (Keumkang, KK; Jokyung, JK; Goso, GS; Joongmo2008, JM; Baekkang, BK; Saekeumkang, SKK) and five foreign wheat classes (Australian standard white wheat, ASW; Australian hard, AH; US northern spring, NS; US hard red winter, HRW; Soft wheat, SW). Korea and foreign wheat grains were milled using a Buhler MLU-202. Flour moisture, ash, protein, gluten, sedimentation, particle size, solvent retention capacity (SRC) and dough properties of flour were analyzed. Results showed that the hard wheats had a greater total flour yield and reduction fraction yield than the soft wheats regardless of the country. However, there were in the milling characteristics between the US and Korean soft wheats. GS, a soft wheat in Korea, had the lowest flour yield (59.6%) and the highest bran fraction yield (21.4%). The particle sizes of flour by milling fraction were B1>B2>B3 for the largest, and the R1〈R2〈R3 for the smallest. Particle size, ash, protein contents and the values of lactic acid SRC showed highly correlated with flour yield. The gluten-performance-index (GPI) is the ratio of the lactic acid SRC value to the sum of sodium carbonate and sucrose SRC values, and it has been used as a quality indicator for overall performance potential of flour. GPI values differed depending on the wheat variety or class, JM (0.82) was the highest value, and SKK (0.56) and SW (0.59) were low. The curve pattern of the Mixolab result also gives a quality indication of the flour sample. JM and NS flour had similar pattern at water absorption and gluten strength parameters and BK and HRW had similar viscosity patterns. These results will enable further study for blending Korean wheat cultivar to improve the flour quality.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.62-62
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• 2022

Among annual precipitation in Korea (1306.3 mm), 54% of it falls intensively in summer, and only about 12.4% falls in April and May, when the water requirement of wheat is the highest. Korean wheat also could be damaged by soil water excess stress as frozen soil thaws after winter (late Feb-Mar). This study was conducted to evaluate effect of soil water stress on yield and quality of Korean wheat cultivar 'Saegeumgang'. Soil water treatments consisted of 4 treatments; water excess treatment in tilling stage (3.23-3.30), drought treatment in ripening stage (Apr-Jun), irrigation treatment in ripening stage (5.10) and standard condition. There was no significant difference between the treatment conditions for culm length, and the number of spike number was the highest in the order of irrigation in the ripening period (951)> standard cultivation (876)> excess water treatment in the tilling stage (752)> drought treatment in the ripening stage (767/m²). Test weight and Thousand grain weight were 548g/L and 22. lg respectively, which were lower than other treatments, and there was no significant difference between the other treatments. Abortive grain was 5.4kg/10a which was lower than other treatment, and there was no significant difference between the other treatment than other treatments. In drought treatment, protein content was 11.9% which is the highest among all treatments, and SDS-sedimentation value was 27.2ml under drought treatment which was very low compared to other treatments. Therefore, wheat yield and spike number were decreased in excess water condition at tilling stage and drought condition at ripening stage. Furthermore, wheat quality became deteriorate in drought condition at ripening stage.

• Asian-Australasian Journal of Animal Sciences
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• 제25권10호
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• pp.1374-1380
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• 2012

The changes in yields and nutritive composition of whole crop wheat (Triticum aestivum L.) during maturation and effects of maturity stage and lactic acid bacteria (LAB) inoculants on the fermentation quality and aerobic stability were investigated under laboratory conditions. Whole crop wheat harvested at three maturation stages: flowering stage, milk stage and dough stage. Two strains of LAB (Lactobacillus plantarum: LAB1, Lactobacillus parafarraqinis: LAB2) were inoculated for wheat ensiling at $1.0{\times}10^5$ colony forming units per gram of fresh forage. The results indicated that wheat had higher dry matter yields at the milk and dough stages. The highest water-soluble carbohydrates content, crude protein yields and relative feed value of wheat were obtained at the milk stage, while contents of crude fiber, neutral detergent fiber and acid detergent fiber were the lowest, compared to the flowering and dough stages. Lactic acid contents of wheat silage significantly decreased with maturity. Inoculating homofermentative LAB1 markedly reduced pH values and ammonia-nitrogen ($NH_3$-N) content (p<0.05) of silages at three maturity stages compared with their corresponding controls. Inoculating heterofermentative LAB2 did not significantly influence pH values, whereas it notably lowered lactic acid and $NH_3$-N content (p<0.05) and effectively improved the aerobic stability of silages. In conclusion, considering both yields and nutritive value, whole crop wheat as forage should be harvested at the milk stage. Inoculating LAB1 improved the fermentation quality, while inoculating LAB2 enhanced the aerobic stability of wheat silages at different maturity stages.