• 한국식품영양과학회지
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• 제20권6호
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• pp.653-662
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• 1991

aThe terms of hard and soft as applied to wheats are descriptions of the texture of the kernel. A hard wheat kernel required greater force to cause it to disintegrate than those a soft wheat kernel. Factors than can affect the measurement of hardness outnumber those that affect hardness itself. Kernel texture is the most important single characteristic that affects the functionality of a common wheat. It affect the way in which must be tempered for milling ; the yield and the particle size, and density of flour particles ; and the end use properties in milling, breadmaking, production of soft wheat products, and noodle-making. Papers are reviewed from various sources not only hardness but flour functionality.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.63-63
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• 2022

Wheat flour can be categorized into bread, all-purpose, cake flour according to its protein content. Since optimal wheat flour protein content is different for each end use, it is necessary to diversify the nitrogen fertilizer methods depending on the end use and cultivar. Optimal wheat flour protein content of soft wheat (for cake flour) is lowest (<=10%) among all end use, it is necessary to develop nitrogen fertilizer methods for high yield and low protein content. In order to analyze the yield and quality changes of soft wheat as nitrogen fertilizer amount and splitting timing, soft wheat cultivar 'goso' was sown on paddy soil in jeunju, Republic of Korea ('21.10). the amount of nitrogen fertilizer was divided into 4 levels by adjusting 2kg/10a increments from 5.1 to ll.lkg/lOa, and in the N 7.1 and 9.1 kg/1 Oa(standard) treatment, N amount divided into sowing date:regrowing stage=3:7,4:6(standard), 5:5. In regrowing stage, Tiller number and N fertilizer amount at sowing date showed a correlation; y=-121.14x²+792.66x-525.41 (R²=0.77^*, y: Tiller number/m², x: N amount at sowing date(kg/10a)). Tiller number in regrowing stage was the highest when the nitrogen fertilizer amount at sowing date was 3.23kg/10a. spike number per m² was the highest when N fertilizer was divided into sowing date:regrowing stage=3:7(N amount: 9.1kg/10a). If N fertilizer amount was fixed, grain yield was also the highest when N fertilizer was divided into sowing date :regrowing stage=3:7. Also, N amount at sowing date and grain yield showed no correlation, but N amount at regrowing stage and grain yield showed significant correlation. As N amount increased, protein content also showed a tendency to increase.

• 한국식품영양학회지
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• 제22권2호
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• pp.185-191
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• 2009

This study investigated the effects of adding hard and soft wheat flour to Korean rice cakes(Karedduk) to retard retrogradation, by examining texture properties and descriptive sensory qualities after 2 and 24 hrs of storage at $5^{\circ}C$. The hard and soft wheat flour were combined with dry rice flour at levels of 0, 5, 10, and 20%. The texture properties, as analyzed by a Texture Analyzer, revealed that the springiness, cohesiveness, and adhesiveness of the rice cakes containing wheat flour were similar to those of the control, while chewiness, gumminess, and hardness were lower compared to the control. Also, in sensory analyses, hardness was significantly different in the rice cakes containing wheat flour compared to the control after 24 hrs of storage at $5^{\circ}C$. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. These results suggest that adding hard and soft wheat flour to Korean rice cakes(Karedduk) is effective at retarding retrogradation.

• Food Science and Biotechnology
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• 제16권6호
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• pp.918-923
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• 2007

To investigate the relationship of wheat single kernel characteristics with end-use properties, 183 soft wheat cultivars and lines were evaluated for milling quality characteristics (kernel hardness, kernel and flour protein, flour ash), and end-use properties (i.e., as ingredients in sugar-snap cookies, sponge cake). Significant positive correlations occurred among wheat hardness parameters including near-infrared reflectance (NIR) score and single kernel characterization system (SKCS). The SKCS characteristics were also significantly correlated with conventional wheat quality parameters such as kernel size, wheat protein content, and straight-grade flour yield. The cookie diameter and cake volume were negatively correlated with NIR and SKCS hardness, and there was an inverse relationship between flour protein contents and kernel weights or sizes. Sugar-snap cookie diameter was positively correlated with sponge cake volume.

• Asian-Australasian Journal of Animal Sciences
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• 제22권10호
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• pp.1377-1385
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• 2009

Effect of inclusion of hard vs. soft wheat bran with different particle size on diet digestibility, growth performance and some slaughter traits was evaluated in fattening rabbits. Four isonitrogenous and isocaloric diets were used according to the origin of wheat bran (hard (HWB) - Triticum durum - and soft (SWB) - Triticum aestivum) combined with wheat bran particle size sieved by 2 mm (fine: 2) or by 8 mm (coarse: 8) in a bifactorial (2${\times}$2) study. A growth trial was conducted to measure the effect of treatments on performance in one hundred and twenty New Zealand White${\times}$Californian rabbits fed experimental diets from 50 to 87 days of age. Faecal apparent digestibility was determined within the last week in twenty animals per diet. Digestibility of nutrients was higher (p<0.05) in the diet containing HWB2, except for crude protein, ether extract and ash, than fine and coarse soft wheat bran diets. Final live weight, feed intake and feed consumption of rabbits on the diet with fine hard wheat bran were higher and resulted in greater daily weight gains (p<0.01) than for animals on the other diets. The slaughter yield and percentage value of organs were not significantly (p>0.05) affected by the diets fed; however, the diet containing fine hard wheat bran led to lower (p<0.05) percentages of skin, abdominal fat and carcass drip loss than the other dietary treatments. It is concluded that fine hard wheat bran can be better included in the diet than soft wheat bran to maximize growth performance without affecting carcass traits of fattening rabbits.

• 한국식품과학회지
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• 제11권1호
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• pp.13-17
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• 1979

경질(硬質) 밀 Bara, Kameriya품종(品種), 준경질(準硬質) 밀 Suisen 품종(品種) 및 연질(軟質) 밀 Ume 품종(品種)에서 얻은 밀가루를 공시재료(供試材料)로 하여 그들의 2차가공적성(次加工適性)을 보기 위하여 이화학적(理化學約) 특성(特性)을 조사(調査)하였든 바 그 결과(結果)는 다음과 같이 요약(要約)된다. 1. 공시(供試)된 4가지 밀가루의 수분(水分)은 14%정도이고, 회분(灰分)은 모두 0.4%이하였다. 조단백질(粗蛋白質)은 Bara 및 Kameriya 밀가루가 $12.18{\sim}11.12%$, Ume가 6.81%정도였고. gluten량(量)은 전자(前者)가 $11.77{\sim}8.38%$, 후자(後者)가 5.33%이었다. 2. 밀가루의 백도(白度)는 연질(軟質) 밀가루가 경질(硬質)밀가루 보다 훨씬 높았으나 흡수성(吸收性)과 손상전분(損傷澱粉)은 반대로 경질(硬質) 밀가루가 연질(軟質) 밀가루보다 현저하게 많았다. 3. Farinograph의 반죽의 development time은 Kamcriya 밀가루가 8.0분으로 가장 길었으며 Ume는 0.75분으로 극히 짧았다. 반죽의 안정성(安定性)과 valorimeter가(價)는 Suisen 등 경질류(硬質類) 밀가루가 높았다. 4. 공시(供試)된 밀가루의 extensigraph의 특성(特性)은 밀가루의 종류(種類)에 따라 차이(差異)가 있었고 신장저항성(伸張抵抗性)은 시간(時間)이 경과(經過)할수록 증가(增加)하였고, 신장성(伸張性)은 감소(減少)하였다. 밀가루의 amylograph 성적(成績)중 최고점도(最高粘度)는 Bara 및 Kameriya 밀가루가 $540{\sim}640BU$, Suisen 및 Ume 밀가루가 $780{\sim}896BU$로 시료(試料)의 종류(種類)에 따라 차이(差異)가 현저하였다.

• 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.

• 한국식품과학회지
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• 제39권4호
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• pp.412-418
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• 2007

연질밀인 soft white winter(SWW) 밀과 club 밀 각각 6품종을 공시재료로 하여 종실의 이화학적 품질특성, 제분특성, 호화특성, mixograph 특성 및 제품특성으로 sugar-snap 쿠키와 스펀지 케이크의 제조특성을 측정하고 이들 특성간의 상관관계를 검토하였다. Single Kernel Characterization System(SKCS)에 의한 종실의 경도, 무게 및 크기는 SWW밀과 club 밀의 평균간의 유의성은 적었으나 품종간에는 차이가 비교적 컸다. Straight-grade flour yield, break flour yield, 회분 함량 및 제분평점 등의 제분특성은 SWW 밀과 club 밀 간에 차이가 없었다. Straight-grade flour yield와 break flour yield는 고도의 정의 상관(r = 0.805**)이 있었다. SWW 밀과 club 밀의 Rapid Visco Analyze(RVA) 최고점도와 팽창부피는 유의적인 차이가 없었으며 품종간의 변이도 적었다. RVA 최고점도와 팽창부피는 고도의 정의 상관(r = 0.662**)이 있었다. Mixograph 흡수율은 SWW 밀이 club 밀보다 다소 높았으나 mixograph type은 2M 이하로서 전형적인 연질의 특성을 보였다. Club 밀의 쿠키 직경과 쿠키 top grain score는 SWW 밀보다 좋았으나 통계적인 유의성은 없었다. 스펀지 케이크의 부피는 SWW 밀보다 club 밀이 높았으나 케이크 score는 club 밀이 높은 경향을 보였다. 쿠키 직경과 스펀지 케이크의 부피는 고도의 정의 상관(r = 0.745**)이 있었다.

• 한국양식학회지
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• 제12권4호
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• pp.317-322
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• 1999

A growth trial was conducted to investigate the utilization of wheat germ meal as a protein source of formulated diet for juvenile abalone (Haliotis discus hannai). Four replicate groups of the abalone average weighing 150mg were fed one of four isonitrogenous (33%) and isolipidic (6%) diets containing 0%, 10%, 20%, or 30% wheat germ meal for 18 weeks. In addition, these formulated diets were compared with commercial diet. Survival rate, weight gain, soft body weight , and shell growth of abalone fed diets containing 0%, 10%, 20%, or 30% wheat germ meal were not different (P>0.05) from those of abalonn fed the control diet and commercial diet. There were no significant differences (P>0.05) in soft body composition of moisture, protein and lipid. It si concluded that wheat germ meal were be used as a partial protein source of formulated diet for juvenile abalone.

• 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.