• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.6-15
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• 1973

In an attempt to develop composite flours based on raw materials available in Korea, six domestic resources were investigated with respect to their physical and chemical properties, nutritive value and economy. The results are summarized as follows: 1) Flours from naked barley, sweet potato, potato, corn, defatted rice bran and defatted soybean were compared in respect of their proximate composition, thiamine content and protein score. 2) In color comparison, naked barley and defatted soy flours were comparable to wheat flour whereas corn and sweet potato flours were a little inferior. In raising power, naked barley and defatted soy flours were similar to wheat flour and others were inferior. 3) In maximum viscosity of flours by amylograph, naked barley, corn and potato flours were higher than wheat flour and others were lower. In viscosity in cooling, corn flour was similar to wheat flour and naked barley and potato flours were lower. Addition of $10{\sim}20%$ defatted soy flour into other flours generally caused the lowering of viscosity. Addition of emulsifiers such as glyceryl monostearate, calcium stearyl lactylate, Methocel and Emulthin into the flours manifested different effects on the amylogram. 4) In nutritional test by rat, diets consisting of naked barley, sweet potato, potato or corn flours, each containing defatted soy flour (at 10% level with exception of 20% for sweet potato flour) and naked barley flour fortified with lysine were similar to wheat flour in digestibility, but were superior in NPU and biological value. 5) In price estimation, sweet potato and corn flours were competitive with wheat flour, but naked barley flour was a little expensive. On the other hand, barley and sweet potato are promising in terms of domestic production.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.25-32
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• 1973

Noodles and cookies were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) Various flours containing $10{\sim}20%$ defatted soy flour did not form belt in noodle-making process, but the use of 1.5% GMS + 2% Methocel as binder was very effective in noodle-belt formation and cooking quality. 2) Out of four raw flours, naked barley flour was most suitable for noodle-making. Addition of wheat flour at 25% or 50% level into the four composite flours greatly improved the quality of noodles and particularly that based on naked barley was similar to wheat flour in color and gave rather palatable taste. 3) Though cookie could be made from any composite flours without using GMS or CSL, naked barley flour was the best in sensory evaluation of the product. 4) Addition of wheat flour at 25% or 50% level into above composite flours gave cookies comparable to standard wheat product except the case of composite flour based on defatted rice bran.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.152-157
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• 2004

Gluten was extracted from domestic wheat flour using UTH buffer (4 M urea in 0.1 M Tris-HCl, pH 8.6) and validated by SDS-PAGE analysis for production of wheat flour products with reduced gluten content.. Anti-gluten polyclonal antibody was made by administering extracted gluten fraction on animal model. Anti-gluten serum titer of extracted gluten fraction was evaluated by ELISA, and that of antibody titer according to administration period. Anti-gluten sera were used for ELISA and immunoblot analysis before and after hydrolysis of gluten fraction at optimal pH and temperature condition for each protease. Gluten fraction separated by SDS-PAGE showed several bands covering 75 to 10 kDa, in which anti-gluten sera were 25, 34, and 45 kDa. Enzyme hydrolysis of gluten fraction revealed protein band sizes to be lower than 15 kDa. Content of pretense from bovine pancreas (b.p. protease) for gluten hydrolysis was estimated as 1 mg in 10 mL gluten fraction extracted for 4 hr.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.183-198
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• 2012

The purpose of this study is to determine potential effectiveness of sourdough starter powder (made of Korean wheat flour) in the quality characteristics of bread and in the substitution effect of a dough improver in bread baking. The bread containing sourdough starter powder was considered to be most suitable for making sourdough bread. As a result, SP 10 showed the best fermentation rate and the highest volume and specific volume. In sensory testing, SP 10 was most preferable among others. According to experimental comparison between optimal addition ratio of SP 10 and other sourdough starter powder products available in Korean domestic market, SI had the highest fermentation rate, highest volume and specific volume. Analysis of texture showed that SI was soft with the lowest hardness and the highest elasticity. Sensory test showed that SI was most preferable of all, and SP 10 was more preferable than BP. It was concluded that SP 10 was not less preferable in the aspect of preference at sensory test than other products. Hence, it is expected that sourdough starter powder made of Korean wheat flour will be possibly more popular and effective in replacing some portion of dough improver of baking.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.44-50
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• 1997

Comparative study was performed on noodle characteristics among three domestic wheat varieties (Geurumil, Eunpamil and Alchanmil) and imported one (ASW: Australian Standard White). For the noodle-related characteristics, crude protein, ash and gluten contents were measured, and rheological properties of dough, flour color difference, particle size distribution, cooking properties and sensory properties were evaluated. Crude protein content of Geurumil, Eunpamil and Alchanmil flour were 12.8%, 14.2% and 11.2%, respectively, whereas that of ASW flours was 9.1%. Ash content was the highest in Geurumil (0.56%). The yield of patent flour was the highest in Eunpamil (53.4%) among all the varieties. Higher dough stability with farinogram and maximum viscosity with amylogram were shown in Eunpamil and Alchanmil than those of ASW. The cutting force of cooked noodle from ASW was the lowest maximum, that was measured by texture analyzer. Fairly good color and sensory scores were obtained in cooked noodle of Alchanmil. Studies of noodle-related characteristics indicated that domestic Eunpamil was higher in protein content and flour yield, and Alchanmil was higher dough stability and color, when compared to those of imported ASW. Alchanmil and ASW had good scores in sensory evaluation, especially appearance and color.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.187-193
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• 1975

A supplemental effect of Undaria Pinnatifida extract on the composite flour prepared from a blend of wheat, barley, sweet potato, potato, and defatted soybean flours was studied in terms of binding properties, cooking test, and sensory analysis. Dry noodle of the composite flour was made by the conventional method and air dried. Instant noodle was prepared in a hot vegetable oil bath after the noodle was made. The standard was made of wheat flour only. 1. The noodle prepared with composite flour (wheat flour : barley flour, 5 : 5) and Undaria Pinnatifida extract (1 or 2%) showed same results of cooking and sensory tests as well as properties of texture as the standard. 2. The mixture of wheat, barley and defatted soybean flour (10%) had a less efficient binding capacity with Undaria Pinnatifida extract. The binding effect was, however, significantly improved with the wheat and barley flour mixture with either sweet potato or potato flour. 3. The instant noodle prepared with the composite flour (either barley, or sweet potato, or potato was mixed with wheat flour up to 70% separately) and hydroxypropyl methyl cellulose (1% as final) showed the higher oil absorption and the sensory results were the same as the standard. Nevertheless, the binding properties and cooking quality were less efficient.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.8-8
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• 2022

Unstable crop production and distribution affected by climate change and COVID-19 pandemic has raised the food security concerns worldwide. In particular, Russia's invasion to Ukraine has blocked the grain trade such as wheat and com to importing countries, which has aggravated the situation. Korea has relied on foreign imports for about 80% of domestic grain demand, raising great concerns on food security. Considering situations related to Korea's food security, some points in view of a crop scientist are suggested and discussed as follows; 1) Domestic production of major grain crops should be increased through encouraging farmers by appropriate governmental subsidy programs 2) International corporation should be strengthened and diversified for sustainable overseas agricultural development and for stable import even in case of food crisis and emergency. 3) Self-sufficiency target should be specified by law so that more budget investments could be put to alleviate the food security concerns. 4) Technologies for climate smart agriculture and for competitive agricultural products should be developed aided by social and governmental support.

• KCID journal
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• v.19 no.1
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• pp.50-63
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• 2012

Many reclaimed tideland projects in Korea have been conducted to secure the food self-sufficiency. In fact, the domestic food self-sufficiency has been greatly improved and reclaimed tideland projects contribute to Korea's economic and social development directly or indirectly replacing agricultural lands from urbanization, industrialization. As result, current self-sufficiency of rice reach the demand(104.6%) while rate of upland crops has less than 30% of self-sufficiency rate and corn, wheat, soybeans, etc. are virtually dependent on imports. Domestic price of crop is expected to be unstable by trend of international grain prices. Therefore, developing reclaimed tidelands as upland which is originally constructed for paddy fields could be a good option to become steady in domestic crop market and dedicate to ensure a stable food security. The study to prepare measures for dealing with disasters in reclaimed tidelands of west coast district is required in order to utilize those sites for infra construction of multi-utilization in those sites and The result of flooding analysis in this study can suggest policy direction for practical utilization of reclaimed tidelands in yellow sea area.

• Food Science and Preservation
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• v.23 no.5
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• pp.746-752
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• 2016

This research was carried out to identify aerodynamic property as a function of moisture content for designing equipment such as for post-harvest management. Terminal velocity of two wheat varieties {Backjjung (B) and Jogyeong (J)} with selected sound, damaged kernel and foreign materials (Wheat stick, Wheat husks) were measured with a designed vertical wind column at different moisture contents from about 9 to 30% wet basis. The results showed that terminal velocity of wheat and foreign materials except of Jogyeong's husks (p<0.05) had a significant difference at p<0.001. With increasing moisture content, the aerodynamic property values of the kernels and foreign materials of the two wheat varieties increased linearly. In detail, terminal velocity of sound and damaged kernel increased from 5.46 to 7.13 m/sec (B) and 7.48 to 8.60 m/sec (J), damaged kernel from 5.91 to 7.00 m/sec (B) and 6.48 to 7.75 m/sec (J). For foreign materials the terminal velocity of wheat stick increased from 2.92 to 4.07 m/sec (B) and 3.74 to 5.22 m/sec (J) whereas that of husks from 1.07 to 1.85 m/sec (B) and 2.02 to 2.33 m/sec (J) each. For air separation of wheat and foreign materials, the air flow should be less than 5.22 m/sec due to the range (1.07~5.22 m/sec) of foreign materials in wheat.

• Interdisciplinary Bio Central
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• v.2 no.4
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• pp.13.1-13.8
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• 2010

The National BioResource Project of Japan is a governmental project to promote domestic/international research activities using biological resources. The project has 27 biological resources including three cereal resources. The core center and sub-center which historically collected the cereal resources were selected for each cereal program. These resources are categorized into several different types in the project; germplasm, genetic stocks, genome resources and database information. Contents of rice resources are wild species, local varieties in East and Southwest Asia & wild relatives, MNU-induced chemical mutant lines, marker tester lines, chromosome substitution lines and other experimental lines. Contents of wheat resources are wild strains, cultivated strains, experimental lines, rye wild and cultivated strains; EST clones and full-length cDNA clones. Contents of barley resources are cultivar and experimental lines, core collection, EST/cDNA clones, BAC clones, their filters and superpool DNA. Each resource is accessible from the online database to see the contents and information about the resources. Links to the genome information and genomic tools are also important function of each database. The major contents and some examples are presented here.