• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.376-379
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• 1978

Three Korean leading wheat varieties and three imported ones were tested to compare the domestic wheat varieties with imported ones for their grain and Sour quality. The domestic varieties were generally inferior to the imported ones in milling characteristics. The milling rate of the Korean varieties was $66{\sim}68%$, while the imported one was 70%. But Jogwang, one of the Korean varieties had relatively high milling rate, 68%. Jogwang had a protein conten of 9.5%, sedimentation value of 30 ㏄ and Pelshenke value of 35 minutes. Jogwang seems likely to have a suitable quality as a soft variety and it showed somewhat better flour quality than white soft wheat, the imported soft wheat on farinogram.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.299-299
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• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.448-456
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• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.194-199
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• 2002

Eight Korean wheat cultivars were milled and evaluated for the properties of white layer cake-making, compared to a commercial soft wheat flour. Milling yields of the Korean wheat cultivars ranged from 62.5 to 71.8%. The protein and ash contents of flours milled from Korean wheat cultivars ranged from 7.70 to 10.58% and 0.51 to 0.71%, respectively. Woorimil, Alchanmil and Olgeurumil flours, having low protein content, showed very weak mixing characteristics. Even though Eunpamil and Geurumil flours showed longer mixing time and higher peak height, they had week dough stability. Slight differences in pH and specific gravity of cake batter were observed among the Korean wheat flours. Cake volume measured by rapeseed displacement was in the range of $837.5{\sim}952.5\;cc$. Alchanmil flour demonstrated the highest specific volume of 2.40, and the other domestic flours symmetrical and uniform than those with the commercial soft wheat flour. Volume of white layer cakes was negatively affected by flour protein content and somewhat associated with crumb softness. Crumb color of cakes prepared with domestic wheat flours was slightly darker and more yellowish. Hardness of fresh cakes prepared with domestic flours ranged from 307.33 to 416.60 $g_f$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.67-74
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• 2003

Quality characteristics of dough and noodles prepared from Korean wheat flours (Gru and Tapdong) were evaluated by substituting foreign wheat flours and starch in the formula. Korean wheat flours showed greater water absorption and weakness as well as protein and ash contents, but lower stability than the foreign wheat (control) By increasing substituted foreign wheat flours, water absorption of domestic Gru and Tapdong decreased. Dough development time decreased for Tapdong by substituting up to 30％ with foreign wheat flours. When imported wheat flours added in Gru and Tapdong, weakness of dough was decreased. Adhesiveness of dough was increased in all samples according to water adding, and Gru particulary showed the most high adhesiveness at 65% water and 10~20% replacement. From the mechanical texture test, Tapdong noodles were increased in cutting force by increasing amounts of imported wheat but decreased in extension distance. However, Cru noodles showed the opposite tendency. Hardness, adhesiveness, and chewiness of noodles were increased in all samples by increasing amounts of substitution with imported starch. As a result of cooked noodles test, Korean wheat noodles showed relatively lower values in cutting force and extension distance than in those of the control Studies of noodle-related characteristics of Korean wheat flours indicated that domestic soft wheat such as Gru might have high quality above the foreign wheat in noodle preparation by adding flours containing high amylose or low gluten.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.695-703
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• 2014

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.156-163
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• 2020

The purpose of this study was to select the wheat varieties, among 8 domestic cultivates, that are suitable, for use as grain feed at paddy fields in the Honam region. The seeds of wheat were sown and harvested in Wanju County. Among the wheat varieties, "Jojoong" was the earliest for its heading date on April 15, and it showed the earliest day for the maturing date on May 24. The heading date of "Baegjong" was the same as that for "Keumkang" on April 18, and the maturing date was one day later than that for "Keumkang" on May 29. But there was no significant difference of heading and maturing dates among the 8 wheat varieties. The lowest number of spikes/㎡ was 513/㎡ of "Goso", and the highest number of spikes/㎡ was 974/㎡ of "Chongwoo". The spikes/㎡ and yield of "Baegjon" was 542kg/10a and it was the highest yielding variety among the 8 wheat varieties. The chemical compositions of DM (dry matter) and CP (crude protein) on rumen digestibility were not significantly different among the 8 wheat varieties. Furthermore, rumen digestibility of DM and CP, and the nutrients value were slightly higher than those of corn. The domestic 8 wheat varieties for grain feed, with their high nutrient qualities, could eventually replace imported grain feed and wheat grain feed. These 8 varieties are cost-effective feed and paddy field fodder for livestock farmers.

• Animal Bioscience
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• v.35 no.1
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• pp.29-38
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• 2022

Objective: The objective of this study was to compare the feeding value, meat nutrients and associative effects of a diet comprised of various corn silages inclusion with peanut vine or wheat straw in finishing beef cattle. Methods: One hundred and eighty Simmental crossbred beef steers were blocked and assigned to the follow treatments: i) whole plant corn silage-based diet (control, WPCS), ii) mixed forages-based diet (replacing a portion of corn silage with wheat straw, WPCSW), iii) corn stalklage-based diet (CS), and iv) sweet corn stalklage-based diet (SCS). Each group consisted of 5 repeated pens with 9 steers/pen. The diets were formulated to be isonitrogenous and isoenergetic with same forage to concentrate ratio. Experimental diets were fed for 90 d. Results: The effective ruminal degradability of dry matter and crude protein were highest for WPCS diet (p<0.05), for neutral detergent fiber was highest in SCS diet (p<0.05). The average daily gain was greater for cattle offered the WPCS diet, intermediate with WPCSW and SCS and lowest with CS (p<0.001). The concentration of non-esterified fatty acid in serum was higher for steers fed with CS and SCS diets than those offered WPCS and WPCSW steers (p<0.001). The treatments did not affect the general nutritional contents and amino acids composition of Longissimus dorsi of steers (p>0.05). Conclusion: The corn silage-based diet exhibited the highest feeding value. The sweet corn stalklage and wheat straw as an alternative to corn silage offered to beef cattle had limited influence on feeding value and meat nutrients. However, the value of a corn stalklage-based diet was relatively poor. To sum up, when the high quality forage resources, such as corn silage, are in short supply, or the growth rate of beef cattle decreases in the later finishing period, the sweet stalklage and wheat straw could be used as a cheaper alternative in feedlot cattle diet without sharp reducing economic benefits.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.551-556
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• 2015

Iksan370 is a long-spike wheat developed by the Rural Development Administration yielding excellent features components such as cold resistance, disease resistance, and viviparous germination. The physicochemical and material properties of the raw wheat and milled flour of Iksan370 were analyzed to derive its appropriate uses. The raw wheat of Iksan370 showed high contents of ash and proteins at 1.71% and 13.7%, respectively. Its test weight of 763.0 g/L was similar to those of other varieties and its 1,000 kernel weight was high at 45.38 g. The milled flour of Iksan370 had an ash content of 0.45%, which corresponds with a class 1 flour, and its protein content is 12.18%, corresponding with strong flour. The damaged starch was 5.41%, which was lower than that of other varieties. The average grain size was $70.67{\mu}m$ and the grain distribution was at the level of a typical hard wheat. In the farinogram, the water absorption was 58.63%, which corresponded to the level of medium flour. The development time was 7.00 minutes, which was significantly lower than those of Jokyung and Keumkang. The degree of softening was 67.00 BU, similar to those of Yunbaek and Baekjoong. Among the physico-chemical characteristics, the high protein content and typical hard wheat grain distribution of Iksan370 were similar to those of strong wheat, usually used for bread making. However, in the farinogram, the dough development time was short and the degree of softening was high. As a result, Iksan370 was expected to have poor breadmaking properties and a small volume of the final bread product due to insufficient dough durability. On the other hand, Iksan370 showed the highest maximum gelatinization viscosity at 864.00 BU. Therefore, Iksan370 is expected to show glutinous texture when used for noodles and its flour appears to be appropriate for frying powders as well.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.3
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• pp.234-245
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• 2019

In order to select the best varieties and cultivation methods for the production of domestic wheat for Hodugwaja(a walnut shaped confection), we carried out a 3-year experiment (2015~2017) to investigate the effect of different factors (crop variety, planting date, nitrogen fertilization) in a double cropping system (wheat then rice) on crop yields in the Cheonan area. Rice is the second crop in the system, and requires an accumulated temperature for 40 days of about $840{\sim}930^{\circ}C$ to ensure ripening. Transplanting dates for rice between June 29 and July 6 were suitable; transplanting on or after July 13 does not ensure ripening. The daily hours of sunshine ranged from 6.3 to 6.5 hours, which were slightly higher than the optimum of 6.0 to 6.1 hours. The higher the nitrogen fertilizer treatment, the higher culm length, and spike length of wheat. The yield of wheat per 10a tended to increase as the amount of nitrogen fertilizer increased. Wheat yields were highest for the Sooan variety, followed by Goso, followed by Keumgang. The number of days from transplanting to heading of rice were shortest for the Jopyeong variety followed by Unkwang, followed by Haedam. The yield of milled rice per 10a increased as the transplanting date was earlier and the transplanting date of June 9 showed the average yield of more than 500 kg in three varieties. From the results of the experiment, we recommend the Goso wheat variety and the Haedam rice variety for growing in a double cropping system under the climatic conditions of the Cheonan area.