• Korean journal of food and cookery science
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• v.30 no.3
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• pp.262-270
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• 2014

This study was conducted in order to investigate the properties of bread making and quality improvement when wheat flour is replaced with whole waxy sorghum flour. Sorghum flour, which was prepared with two types of milling methods of pin mill and ultra fine pulverization, was used at different levels ranging from 10, 20 and 30%, respectively. The pasting properties of peak viscosity, setback viscosity and pasting temperature of the composite flour containing pin-milled sorghum flour were higher than those of ultra fine pulverized sorghum flour. The volumes of sorghum bread were lower than that of wheat bread; moreover, they gradually decreased with increasing amounts of sorghum flour, which has inferior dough properties and therefore collapses in the oven. The use of vital gluten (12% based on sorghum flour weight) and emulsifier (SSL; sodium stearoyl lactylate) increased the extensibility and resistance to the extension of the dough, thereby improving its rheological properties. Thus, the oven spring of bread containing sorghum was improved, demonstrating as loaf volume increase up to 15%. However, in the case of breads containing 30% sorghum flour, the loaf volumes were still unacceptably low. Therefore, the formula and the bread making process were further modified as follows: An increase of vital gluten ($12%{\rightarrow}18%$) and shortening ($3%{\rightarrow}6%$), a decrease of mixing time and dough fermentation temperature, and the addition of sorghum flour after gluten development during mixing. The above modifications resulted in the improvement of sorghum bread quality. Therefore, we suggest that pin-milled sorghum flour is more appropriate than ultra fine pulverized sorghum flour for making bread.

• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.189-197
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• 2007

Low glycemic index (GI) foods have been reported to be very important in the control of blood glucose levels in diseases such as diabetes mellitus and obesity, which are becoming more prevalent in Korea. Bread consumption at breakfast and as a snack is also on the rise. To provide low GI alternatives, breads supplemented with dietary fibers-fructooligosaccharide (FOS), ground whole rye, and 2 types of resistance starch (RS2 and RS4)-were developed. The GIs for these breads were evaluated with 13 healthy college students (M6, F7) and sensory tests were done. Four kinds of breads were made through the modification of a basic recipe for white bread (the control, B) as follows: for Bf, the entire amount of sugar was replaced with FOS. For Ryef, 50% of the white wheat flower was replaced with roughly ground wholerye (20 mesh: 12-20 mesh = 1 : 3) in addition to replacing sugar with FOS. For RS2f and RS4f, 20% of the white wheat flower was replaced with RS2 or RS4, in addition to replacing sugar with FOS. The overall preference score of Bf was similar to that of B, while those of Ryef, RS2f and RS4f were lower than that of B, but showed the acceptable degree of the overall preference. The glycemic indices of Ryef and RS2f were 46.1 and 45.9 respectively, which were significantly lower than the GI of B, 67.8. The GIs of Bf and RS4f were, however, 66.7 and 80.5 respectively, showing no significant difference compared to B. The glycemic loads for a 30 g serving were 9.5, 5.9, 6.2, 11.0 and 9.0 for B, Bf, Ryef, RS2f and RS4f, respectively. In conclusion, addition of RS2 or roughly ground whole rye to the dough formula significantly lowered the GI. Since the preferences shown for those two breads were acceptable, they may be recommended as a substitute for white bread fir persons who need blood glucose management. More studies on the bread making process are required to improve preference and acceptance. Although GI lowering effects for F and RS4 were not found in this study, further studies are needed to verify their effects.

• Korean Journal of Agricultural and Forest Meteorology
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• v.4 no.1
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• pp.18-22
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• 2002

This experiment was conducted to investigate the effect of night illumination on the growth and yield of wheat and barley. Three varieties of barley and four cultivars of wheat were tested under the different night illuminance which was controlled in the range of 1.2∼20 Lux during whole growth season at night. As night illumination was stronger, the culm length of all varieties tended to be shorter. The shortening was greater in barley than wheat. Node number, awn length and culm diameter tended to decrease as the light intensity was stronger. Internode length above the 4th and 5th node was remarkably decreased by the stronger illuminance. The degree of decrease in spike length affected by the night illuminance was much larger in the late-maturing variety among wheat cultivars. As night illumination was stronger, days to heading was shortened in general. The range of decrease was 2 to 10 days under 10∼20 Lux condition similarly in both barley and wheat. Effect of night illumination on heading date and days from initial heading to full heading was not considerably different between the crops and among varieties except Kangbori. Night illumination decreased the grain yield by 12.5% in barley, and 11.0% in wheat at 2.1∼5.0 Lux condition, and 34.6% in barley, and 29.3 % in wheat at 10∼20 Lux condition compared to control. Yield reduction was significantly different among varieties, being greatest in Kangbori among barley varieties, and in Chokwang (late-maturring variety) and Changkwang (late-maturring variety) among wheat varieties. It was interpreted that the decrease of grain yield was resulted from the decrease in the number of spikes and the number of grains per spike under the stronger night illumination. The decrease of grain yield was more directly attributed to the decrease in the number of grains per spike.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.278-284
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• 1995

This experiment was performed to characterize the optimum water table level for the grain quality, seed germination and diastic power of barley(var. Olbori) and wheat(var. Grumil). Olbori and Grumil grew in the 550 liter plastic pot that filled with silt loam or sandy loam. During the whole growth period, the underground water level adjusted to be 20, 30, 40, 50 and 70cm. Filled grain ratio and specific gravity were not affected by soil texture and water table. Low level of water table caused the increase of 1,000 grain weight in wheat and barley, but soil texture didn't. Crude protein content tended to be high as the water table level was high, especially in wheat. Change in crude protein content was affected by underground water level more than soil texture. And the affection was slightly higher in sandy loam than silt loam, but the difference was small. The higher level of water table led to the lower crude lipid content in barley and wheat grain. Crude lipid content of both wheat and barley grain grown in sandy loam was higher than those grown in silt loam. As the water table level down, the ash content of barley and wheat grain tend to increase, especially in sandy loam. Wheat flour yield was not affected by soil texture. It was about 65% at 20cm of water level and above 67% at 40cm water level. The seed germination of wheat and barley was more than 95% when the seeds were placed at 2$0^{\circ}C$ for three days. Regardless of soil texture, the lowest germination was seen at 20cm of water table level. And the seed germination rate increased as the underground water level became low. Above 89% of barley grains were germinated within 48 hours except 20cm level of water table in sandy loam. Diastic power of germinated barley was the lowest at 20cm of water table level, and it was almost unchanged below 30cm of water table level. And also it was not affected by soil texture.

• Fisheries and Aquatic Sciences
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• v.5 no.3
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• pp.172-177
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• 2002

This study was conducted to investigate the utilization of Sargassum meal in the diet on juvenile ayu (Plecoglossus altivelis) reared in seawater. White fish meal and wheat flour were used as the dietary protein and carbohydrate sources in the control diet. Wheat flour in the control diet was replaced with $5\%$ and $10\%$ Sargassum meal. Three replicate groups of fish average weighing 4.0 g were fed one of three isonitrogenous$(45\%)$ and isocaloric (14.5 MJ /kg diet) diets for 7 weeks. Survival of all groups were above $80\%$. Weight gain, feed efficiency and protein efficiency ratio were not significantly affected by dietary Sargassum meal levels (P>0.05). There were no significant differences (P>0.05) in moisture, crude protein, crude lipid, crude ash and fatty acid compositions of whole-body fish among groups. It is concluded that Sargassum meal could be used as a dietary additive or alternative low-cost dietary ingredient up to $10\%$ for juvenile ayu reared in seawater.

• BMB Reports
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• v.46 no.8
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• pp.391-397
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• 2013

The ATP-inhibited Plant Mitochondrial $K^+$ Channel ($PmitoK_{ATP}$) was discovered about fifteen years ago in Durum Wheat Mitochondria (DWM). $PmitoK_{ATP}$ catalyses the electrophoretic $K^+$ uniport through the inner mitochondrial membrane; moreover, the co-operation between $PmitoK_{ATP}$ and $K^+/H^+$ antiporter allows such a great operation of a $K^+$ cycle to collapse mitochondrial membrane potential (${\Delta}{\Psi}$) and ${\Delta}pH$, thus impairing protonmotive force (${\Delta}p$). A possible physiological role of such ${\Delta}{\Psi}$ control is the restriction of harmful reactive oxygen species (ROS) production under environmental/oxidative stress conditions. Interestingly, DWM lacking ${\Delta}p$ were found to be nevertheless fully coupled and able to regularly accomplish ATP synthesis; this unexpected behaviour makes necessary to recast in some way the classical chemiosmotic model. In the whole, $PmitoK_{ATP}$ may oppose to large scale ROS production by lowering ${\Delta}{\Psi}$ under environmental/oxidative stress, but, when stress is moderate, this occurs without impairing ATP synthesis in a crucial moment for cell and mitochondrial bioenergetics.

• Korean Journal of Microbiology
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• v.13 no.3
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• pp.116-122
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• 1975

Calcium and magnesium in polished rice, polished barley, what flour, and corn which were used for Yakju fermentation were determined by atomic absorption spectrophotometry and their quantitative changes in the filtrates of mashes were checked at 24 hours intervals dueing the whole brewing period. The results obtained were as follows. 1) Mineral contens of raw materials(mg% of each anhydrous materials). Ca : polished rice 8.21, polished barley 26.11, wheat flour 66.10, corn 86.63 2) Mineral contents of kojies made from raw materials (mg %of each anhydrous materials). Ca : rice koji 26.36, barley koji 97.61, what flour koji 87.69, corn koji 16.13, seeding koji 28.76 Mg: rice koji 29.29, barley koji 39.84, what flour koji 244.50, corn koji 102.64, seeding koji 143.79 3) Quantitative changes of minerals in the fitrates of mashes. Calcium contents in the filtrates of mashes were increased gradually after mashing in the first stage but unchanged till the mashes were ripened after mashing in the second stage. On the other hand, magnesium cotents were decreased gradually after increase in the the other hand, magnesium contens were decreased gradually after increase in the first stage but showed a tendency to increase gradually in the second stage. 4)Mineral contents of Yakjues produced, marketing Yakju, and natural water for brewing (g/ml). Ca : rice Yakju 72.38, barley Yakju 84.08, what flour Yakju 105.32, corn Yakju 71.26, marketing Yakju 71.50, natural water for brewing 51.25 Mg :rice Yakju 93.67, barley Yakju 62.39, wheat flour Yakju 273.34, corn Yakju 321,60, marketing Yakju 90.00, natrual water for brewing 20.00 5) Mineral contents of Yakju residues (mg% of each anhydrous matrials). Ca : rice Yakju residues 209.70, barley Yakju residues 62.83, what flour Yakju residues 133.92, corn Yakju residues 60.64 Mg : rice Yakju residues 15.62, barley Yakju residuet 13.22, wheat flour Yakju residues 59.10, corn Yakju residues 67.38

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.491-496
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• 2004

Forty-five Najdi ram lambs were equally and randomly allotted to five dietary groups with three replications per diet to evaluate the effect of feeding olive cake in complete diet on nutrient digestibility, growth performance and carcass characteristics. The diets were: a whole-mixed control diet (C) containing 12% wheat straw and four diets; namely O, ON, OU and OUE, where crude olive cake, 3% NaOH-treated olive cake, 5% urea-treated olive cake (U) and ensiled U, respectively were incorporated to replace the wheat straw of C diet. The results showed that the digestibility of DM, CP, EE and NFE and TDN were higher (p<0.05) in OUE diet as compared to the control diet; there were no changes (p>0.05) in the corresponding values between O, ON and OU diets. The nutrient digestibilities, body weight gain, feed efficiency and Longissimus area were significantly (p<0.05) lower in ON diet as compared to other experimental diets. Average daily DM intake and weight gain were higher (p<0.05) in lambs fed O, OU and OUE diets than those fed C diet. The moisture and protein contents in the soft tissue from ON treatment were lower (p<0.05) than those tissues from C, O, OU and OUE treatments. In conclusion, these results indicated that crude olive cake is a better substitute of wheat straw when fed to growing lambs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.2
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• pp.102-107
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• 2002

Cereal grains are rich in phenolic compounds that give beneficial effect in human health. Although several research works have been reported on the effects of phytochemicals of plant origin, such as fruits, vegetables, few studies have examined the antioxidative effects of whole cereal grains. The objective of this study was to determine total antioxidant capacity of 80% ethanolic extracts of cereal grains by testing the ability of the extracts to inhibit UV -induced lipid peroxidation in vitro using linoleic acid in comparison to well-known antioxidant such as ascorbic acid and tannic acid. The total phenolic content of the cereal grain (80% ethanolic extracts) investigated in this study varied from 2.1 mg/g (wheat cv. Olgeurumil) to 10.4 mg/g (barely cv. Seodunchalbori). Highly positive relationship between total phenol compounds and antioxidant activity was found. When the antioxidant activities of all investigated extracts were measured with application of same quantity of phenol compounds, oat grain extracts showed similar antioxidant activity of barely cultivars. However, barely extract appeared as the most potent antioxidant activity of inhibition of UV -induced lipid peroxidation. This indicated that factors such as phenolic compound composition and their individual antioxidant activity could playa crucial role in the total antioxidant activity of cereal grains.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.638-644
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• 2006

Sixteen adult male buffaloes (average body weight $443{\pm}14kg$) were equally distributed into four groups in an experiment to study the effect of supplementary protein sources on energy utilization efficiency in buffaloes fed a wheat straw-based diet. The animals in the control group were offered a basal diet composed of 700 g deoiled ground nut cake and ad libitum wheat straw. Animals of other groups were offered 1.8 kg of soyabean meal (SBM), linseed meal (LSM) or mustard cake (MC) along with the basal diet. Protein supplementation increased the digestibility of DM (p<0.01), OM (p<0.01) CP (p<0.01) and CF (p<0.05). Maximum CP digestibility was observed on SBM, followed by LSM and MC when compared to the control. Total DMI and DOMI was significantly (p<0.01) higher in protein supplemented groups with no differences between treatment groups. Digestible crude protein (DCP) intake and N balance were significantly (p<0.01) different between the groups; maximum response was obtained with SBM supplementation, followed by LSM and MC. Faecal energy was significantly (p<0.01) lower in SBM and LSM groups in comparison to other groups. Methane production (% DEI) was significantly (p<0.05) lower on the SBM treatment. Metabolizable energy (ME) intake increased significantly due to protein supplementation. Metabolizable energy intake (MEI) of animals in the MC group was less than LSM and SBM. Energy balance was increased significantly (p<0.01) due to protein supplementation and within supplement variation was also significant with maximum balance in SBM followed by LSM and MC groups. Protein supplementation significantly (p<0.05) increased the digestibility and metabolizability of energy from whole ration. Metabolizable energy (ME) content (Mcal/kg DM) of SBM, LSM and MC was 4.49, 3.56 and 2.56, respectively. It was concluded that protein supplementation of wheat straw increased intake, digestibility and metabolizability of energy and maximum response could be obtained when soybean meal was used as a supplement.