• 한국식품과학회지
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• 제21권4호
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• pp.521-527
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• 1989

국산 소맥의 제분성(製粉性), 이화학적(理化學的) 특성(特性), 리올로지 성질, 제품적성(製品適性)을 미국산 소맥과 비교 검토하였다. 공시품종(品種)의 제분률(製粉率)은 한국산이 71.1%, 미국산이 71.6%로서 비슷하였으며, 한국산 3개 품종(品種)의 AWRC는 평균 61.8%로서 경연질(硬軟質) 소맥의 분류기준인 60%를 상회하는 선에 있었다. 한국산 소맥의 쿠키직경(直徑)은 $8.5{\sim}8.9cm$로서 비교적 좋은 cookie spread를 보였으며 top grain score도 우수하였다. Sponge cake의 부피는 $975{\sim}1,175cc$로서 표준분(標準粉)에 비하여 약 $4{\sim}20%$의 차이가 있었으나 제품(製品)의 평점은 도리어 미국산 소맥보다 높았다. 특히 원광은 쿠키 및 스폰지케익의 적성(適性)이 우수한 품종(品種)으로 선발되었다. 빵의 부피는 $924{\sim}l,055cc$의 범위로서 영광이 1,020cc로 제(製)빵용 표준분을 제외한 공시 품종(品種) 중 제(製)빵적성(適性)이 가장 우수하였으며, 제(製)빵을 위한 제(製)빵용 표준분(標準粉)에 대한 국산 소맥분의 적정혼합비율(適正混合比率)은 30%이었다.

• 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.

• 동아시아식생활학회지
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• 제17권3호
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• pp.379-383
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• 2007

The effects of phenolic acids on the physical properties of wheat flour extrudate were investigated. Ferulic acid, fumaric acid, and p-coumaric acid were mixed with hard wheat flour, respectively, and extruded under a twin screw extruder. We found that by adding the phenolic acids, longitudinal expansion at the die increased, textural hardness decreased, and the water absorption capacity of the extrudate decreased. The results showed that the addition of phenolic acids produced a softer textured, more longitudinally puffed and hydrophobic extrudate compared to the control extrudate. Moreover, the addition of phenolic acids did not significantly affect the color of the extrudate: oxidative browning of the phenolic acids was not observed, due to inactivation of the browning enzymes under the hot temperature and reduced oxygen conditions of the extrusion process.

• 한국식품영양과학회지
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• 제23권4호
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• pp.686-697
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• 1994

The hardness of hard red winter (HRW) wheat had an effect on the yield of farina , as it positively correlated with the coarse fraction (over 34W) and negatively correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.730 than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule0. Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling , whereas it did not govern spaghetti cooking quality, Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.

• 한국식품조리과학회지
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• 제31권5호
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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.

• 한국작물학회지
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• 제10권
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• pp.57-60
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• 1971

한국산 소맥 5품종과 미국산소맥 3품종을 밀과 밀가루의 성분ㆍ회분ㆍ조단백질함량 및 제분율을 조사하였는데 그 성적을 요약하면 다음과 같다. 1. 수분은 한국산밀이 미국산밀보다 품종과 시료에 따른 차가 컸다. 2. 밀의 회분함량이 미국산 밀에서는 경질과 연질에 따라 차가 현저했는데 한국산밀에서는 그렇지 않았다. 3. 제분율은 한국밀중에서는 육성 003 한 품종만이 비교적 높고 기타는 미국밀에 비하여 현저히 낮았다. 4. 밀가루의 회분함량은 품종간의 차를 인정할수 없었다. 5. 밀가루의 조단백질함량은 한국밀보다 미국밀중에 현저히 높은 것이 있었다. 6. 밀의 조단백질함량과 밀가루의 조단백질함량과의 상관은 한국밀에서 보다 미국밀에서 현저하게 높았다.

• The Plant Pathology Journal
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• 제35권1호
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• pp.63-70
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• 2019

Winter wheat is susceptible to several fungal pathogens throughout the growing season and foliar fungicide application is one of the strategies used in the management of fungal diseases in winter wheat. However, for fungicides to be profitable, weather conditions conducive to fungal disease development should be present. To determine if winter wheat yield response to fungicide application at the flowering growth stage (Feekes 10.5.1) was related to the growing season precipitation, grain yield from fungicide treated plots was compared to non-treated plots for 19 to 30 hard red winter wheat cultivars planted at 8 site years from 2011 through 2015. At all locations, Prothioconazole + Tebuconazole or Tebuconazole alone was applied at flowering timing for the fungicide treated plots. Grain yield response (difference between treated and non-treated) ranged from 66-696 kg/ha across years and locations. Grain yield response had a positive and significant linear relationship with cumulative rainfall in May through June for the mid and top grain yield ranked cultivars ($R^2=54%$, 78%, respectively) indicating that a higher amount of accumulated rainfall in this period increased chances of getting a higher yield response from fungicide application. Cultivars treated with a fungicide had slightly higher protein content (up to 0.5%) compared to non-treated. These results indicate that application of fungicides when there is sufficient moisture in May and June may increase chances of profitability from fungicide application.

• 한국식품과학회지
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• 제25권3호
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• pp.232-237
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• 1993

호주밀인 Australian standard white(ASW) 밀가루의 제면 적성을 알아보기 위하여, 단백질 함량이 같은 HRW-WW와 HRW-ASW의 혼합 밀가루를 만들어 이들 밀가루의 물리적 특성과 첨가제(소금 1.7%, 알칼리제 0.17%)의 영향을 분석하고, 건면을 제조하여 건면의 조리 성질과 조리된 국수의 관능검사를 실시하였다. 파리노그람에서 HRW-WW와 HRW-ASW 혼합 밀가루의 흡수율은 각각 57.5 및 59.2%이었으며, 소금을 첨가한 경우에는 밀가루의 흡수율이 약 2%, 혼합 밀가루의 흡수율은 약 1% 정도 감소되었으나 알칼리제는 밀가루 또는 혼합 밀가루의 흡수율에는 영향을 주지 않았다 소금과 알칼리제는 밀가루 및 혼합 밀가루의 반죽 강도를 증가시켰으며 그 효과는 소금만 첨가했을 때가 더욱 뚜렷하였다. 아밀로그람에 있어서 HRW-WW와 HRW-ASW 밀가루는 비슷한 아밀로그람 커브를 보였으며 점도도 비슷하였다. 조리에 따른 건면의 무게와 부피 증가율은 HRW-WW와 HRW-ASW 혼합 밀가루로 만든 두 국수사이에 뚜렷한 차이를 보이지 않았다. 그러나 알칼리제를 첨가한 국수의 경우에 있어서 부피 증가는 소금만 첨가한 경우보다 낮았다. 건면의 파쇄력 값과 조리된 국수의 절단력 값을 t-test 검정 결과 두 국수 사이에는 유의적 차이를 보이지 않았다. 또한 이들 값은 소금만 첨가한 국수보다 알칼리제를 함께 첨가한 국수가 모두 높았다. 조리된 국수의 관능검사에 있어서 HRW-WW와 HRW-ASW 혼합 밀가루로 만든 두 국수는 첨가제에 관계없이 유의적으로 달랐으나 그 차이는 미미한 것으로 인식되었다. 국수에 대한 기호도 평가에서는 두 국수 사이에 유의적 차이를 보이지 않았다.

• 한국작물학회지
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• 제43권2호
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• pp.89-94
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• 1998

Granule bound starch synthase (GBSS), also known as the '"waxy protein'", is responsible for the synthesis of amylose in the amyloplasts of cereal crops. In hexaploid wheat (Triticum aestivum L.), GBSS is involved in amylose synthesis and rolls as an important factor to determine flour quality and end-use quality in food products. Genes on three Wx loci have been found to encode GBSS in common wheats. We developed techniques for the purification and separation of GBSS in wheat. Three major GBSS isoforms, which were encoded by the genes on three loci, Wx-A1, Wx-B1, and Wx-D1 migrating differently by one dimensional SDS-po-lyacrylamide gel electrophoresis (1D SDS-PAGE), were identified. GBSS from 66 Korean hard and soft winter wheats were purified and determined for their Wx loci and four of them were identified possessing a null allele either at the Wx-A1 and Wx-B1 loci. With help of identification of three GBSS isoforms using 1D SDS-PAGE system, we are able to identify and monitor Wx gene expressions in breeding materials for developing waxy or partial waxy wheats without experiencing consecutive selecting generations.cting generations.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.298-298
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• 2022

Milling is an important process that determines the quality of flour and is affected by milling machine type, scale, and tempering conditions. In addition, seed hardness is an important factor in determining the amount of tempering water and has been reported to affects flour yield and flour quality. There are reports that vitreousity is used as a measure to distinguish between soft and hard seeds, and the higher the vitreousity, the higher the protein contents. However, there is no established system for measuring viterousity of seeds and studies on the vitreousity and quality characteristics of flour are insufficient. Therefore, in this study, vitreousity, hardness, and milling characteristics were evaluated for 46 major domestic varieties, and their relationship was confirmed. After cutting the seeds using a seed cutter, vitreousity was measured, and seed hardness and flour particle size was measured using SKCS and PSI, respectively. As for the seed hardness index, 'Joa' was the lowest with 11.6, 'Yeonbaek' was the highest with 78.7. As for the milling yield, 'Saeol' had the lowest at 58.1%, and 'Hcjoong' had the highest at 88.6%. Seed hardness index and wheat flour production showed a high positively correlation, showing a similar to that of previous studies. Also, in flour particle size, 'Gobun' was the largest at 75.5 pm, and 'Joa' was the smallest at 43.1 um. Flour yield and flour particle size showed a high positively correlation. As a result of vitreousity, 'Hwangeumal' (55.2%), 'Saekeumkang' (59.1%), 'Baekkang' (52.3%), 'Goso' (44.6%), and 'Joa' (19.2%) were showed. Seed hardness and vitreousity showed a high positively correlation. Also as the vitreousity increased, the flour yield also showed a tendency to increase. In addition, as the seed hardness increased, particle size of the flour yield also showed a tendency to increase. It is thought that this result can be used as a measure to determine the quality of flour with vitreousity. However, further analysis of wheat varieties and methods of analyzing vitreousity are needed.