• Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.159-164
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• 2015

A feeding experiment was conducted to determine the effect of dietary distillers dried grain (DDG) on the growth and body composition of juvenile abalone, Haliotis discus hannai. Three diets were formulated to contain 0% (DDG0), 30% DDG (DDG1) replacing wheat flour and 30% DDG (DDG2) replacing fish meal and wheat flour. A commercial feed (CF) was also compared with experimental diets. Three replicate groups of abalone averaging $0.6{\pm}0.01g$ were fed one of the four diets for 14 weeks. The highest survival rate was observed in the abalone fed the DDG2 diet, which was higher than that of abalone fed the DDG0 diet. Weight gain, shell length, shell width and soft body weight of the abalone were not affected by dietary DDG and CF diet (P > 0.05). Proximate and amino acid composition of the soft whole body were not affected by dietary DDG and CF diet (P > 0.05). The result of this experiment suggests that DDG is a good ingredient to replace fish meal and wheat flour in the diet and could be used up to 30% in the diet without negative effects on the growth performance of juvenile abalone Haliotis discus hannai.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.21-28
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• 1984

The milling property of ti different Australian Wheat varieties (Australian Prime Hard (APH), Australian Hard (AH), Western Australian Wheat (WAW), South Australian Wheat (SAW), Australian Standard White (ASW) and Australian Soft Wheat (SW) was investigated by using $B{\ddot{u}}hler$ test mill. The flour characteristics were evaluated by farinograph, mixograph, amylograph, sedimentation and pelshenke tests. The milling race of Australian wheats varied from 59% to 66%, and that of Suwon 219 (Korean variety) was 65.5%. The milling rate was significantly related to the seed weight but less extent to the bulk density of grain. The flours obtained from the wheat varieties exhibited distinctly different chemical compositions and dough properties. The protein content of the flour varied from 14.47% (APH) to 6.59 % (SW). The gluten forming ability of APH and AH was very high, but very low with ASW and Sw. On the other hand, ASw and WAW showed very high gelatinized viscosity, while SAW marked exceptionally low viscosity.

• 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 $g_f$.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.

• Applied Biological Chemistry
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• v.32 no.4
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• pp.327-331
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• 1989

In this study the Theological properties between C1-treated soft wheat flour and untreated soft wheat flour was determined. Chlorine treatment lowered pH of the flour in a linear fashion. Water absorption and dough stability was high in proportion to the increase of treatment level but mechanical tolerance index was reduced by each increment of chlorine. The valorimeter value did not exhibit reproducible trend on treatment of chlorine. In general, resistance(BU), resistance to extension and maximum viscosity(BU) were highest in control group; lowest in 1 oz./cwt. flour and tended to rise in 2 oz./cwt. flour when it fermented in chamber for 90 min and 135 min. The maximum viscosity was highest (1,160BU) in 4 oz./cwt. flour and temperature at maximum viscosity tended to rise gradually in proportion to the increase of treated level.

• 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 CROP SCIENCE
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• v.43 no.2
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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.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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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.

• Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.249-253
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• 2014

An 8-week feeding experiment was conducted to determine the influence of dietary distillers dried grain (DDG) on the growth and body composition of juvenile abalone Haliotis discus hannai. Five diets were formulated to contain 0% (DDG0), 15% (DDG15), 30% (DDG30), 45% (DDG45), and 60% (DDG60) DDG, and three replicate groups of abalone (average body weight: $3.6{\pm}0.21$ g) were fed one of the experimental diets at a feeding rate of 5% body weight per day once daily (17:00 h) for 8 weeks. Survival, shell length, and shell width of juvenile abalone were not affected by dietary DDG levels (P > 0.05). Weight gains of juvenile abalone fed DDG15 and DDG30 diets were not different compared to DDG0, but abalone fed DDG45 and DDG60 diets gained less weight than those fed DDG0 (P < 0.05). Soft body weight/body weight ratio of juvenile abalone fed the DDG60 diet was lower than that of those fed the DDG0 diet (P < 0.05), but proximate composition of the soft body was not affected by dietary DDG levels (P > 0.05). The results of this experiment suggest that DDG is a good replacement for wheat flour and soybean meal, and can be used up to 30% in the diet to maintain the growth performance of the juvenile abalone.