• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.6
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• pp.496-500
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• 1991

To obtain information on the forage yield and quality of barley, wheat and triticale, fresh and dry yields and chemical components of respective local varieties for each species were measured at heading stage, 7th day after heading (DAH), 14th DAH, 21st DAH and yellow ripe stage. Fresh yield of triticale was higher than those of barley and wheat at all stages. The time of optimum forage moisture for silage was 24-31 DAH in barley, 24-35DAH in wheat and 25-34 in triticale, The percentage content of protein and fat of barley were higher than those of wheat and triticale. Optimum cutting time for silage as proposed with the observa. tions that for barley and wheat it was at 23DAH, and for triticale at 24DAH. In relation to the optimum transplanting time of rice, barley was considered the most suitable species for whole crop silage in the central region of Korea.

• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.127-131
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• 1991

${\alpha}-amylase\;and\;{\beta}-amylase$ were extracted from barley and wheat malt, respectively. Their kinetic parameters on gultinous and nonglutinous rice starch were examined. During the germination of barley and wheat, the increaments of ATP levels were significant after 2-day germination and the levels were reduced after 5 days. The dry weights were decreased after 3 days. The activities of amylases were the highest for 6 days in the barley and wheat malt. As for ${\alpha}-amylase$, that the substrate affinity of barley malt on nonglutionous rice starch was greater than other cases. The $V_{max}$ values of ${\alpha}-amylase$ from wheat malt on either type of rice starch showed high, and from barley malt on nonglutinous rice starch were high. The ${\beta}-amylse$ from barley malt showed high substrate affinity on the glutinous rice starch, and $V_{max}$ value of the enzyme from wheat malt on glutinous rice starch was higher than other. The substrate efficiency ($V_{max}/K_{m}$) of ${\beta}-amylase$ on the non glutinous rice strach was better than other cases.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.2
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• pp.245-249
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• 1995

The number of immature spikes of barley (Hordeum vulgare L.) and wheat (Triticum aestivum L) were studied to determine if there could be existed the significant difference among 5 varieties of barley and wheat each. Heritability of 6 characters including the number of immature spikes have also calculated. Correlation between the immature spikes and 5 other characters were also investigated. There were significant difference among 5 varieties of barley and wheat in the number of immature spikes. Heritability estimated were very high in case of number of immature spikes of barley and that of wheat was high. There were highly significant correlation between the number of immature spikes of barley and number of internode and significant correlation between the number of immature spikes and flag leaf. However, in wheat no correlations were found among the 5 characters in wheat and between the number of immature spikes and number of internode were negative.

• Korean Journal of Agricultural Science
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• v.38 no.3
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• pp.485-491
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• 2011

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.

• Korean Journal of Agricultural Science
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• v.42 no.2
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• pp.93-98
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• 2015

This study was conducted to evaluate the efficacy of herbicide in winter cereal crops, barley and wheat. The efficacy of soil-applied herbicides, linuron EC and pendimethalin, thiobencarb GR was greater than that of butachlor EC. Linuron EC controlled average 95% and pendimethalin, thiobencarb GR controlled average 97% within 150 days after soil-applied treatment. When compared with untreated control, no visual injuries were detected at single and double dosage of linuron EC and pendimethalin, thiobencarb GR. The yield of barley increased in linuron EC and wheat increased in pendimethalin, thiobencarb GR treatments when compared with butachlor EC. The efficacy of foliage treatment, bentazone+propanil ME was greater than that of bentazone SL. Bentazone+propanil ME controlled average 96% in barley and 97% in wheat, within 30 days after foliage treatment. When compared with untreated control, no visual injuries were detected at single and double dosage of bentazone+propanil ME. The yield of barley and wheat increased in bentazone+propanil ME treatments when compared with bentazone SL. Based on these data, combinations of these herbicides could be applied to provide effective weed management in barley and wheat field.

• Proceedings of the Korean Society of Crop Science Conference
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• 1986.06a
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• pp.54-55
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• 1986

• Proceedings of the Korean Society of Crop Science Conference
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• 1986.06a
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• pp.56-57
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• 1986

• Proceedings of the Korean Society of Crop Science Conference
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• 1998.10a
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• pp.233-248
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• 1998

Food Self-sufficiency rate in Korea was 26.4 percent in 1996. It include $89.9{\%}$ for rice, $99.6{\%}$ for root and tuber crops, and $73.5{\%}$ for barley. To make things worse, self-sufficiency for wheat and corn were far less than 1 percent. As food is considered as weapon, every effort should be given to increase the self-sufficiency. In order to cope with expected food crisis, we suggest wheat and barley be grown in winter period, where there is climate fit. The aim of this paper is to survey systematically the status of food supply and demand of wheat and barley and to encourage farmers make double cropping systems with better stability in yield and economic return.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.665-675
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• 2018

A total of 80 pigs [(Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] with an average body weight of $72.9{\pm}2.6kg$ were used in the present study to investigate the effects of fermented whole crop wheat and barley with or without supplementing inoculums throughout the restricted feeding in finishing pigs. There were 4 replicate pens per treatment. Pigs were fed ad libitum throughout the experiment as the control (CON), and the other four groups were restricted to 10% in the CON diet and fed ad libitum fermented whole crop cereals: fermented whole crop barley with inoculums; fermented whole crop barley without inoculums; fermented whole crop wheat with inoculums; and fermented whole crop wheat without inoculums. During the entire experiment, the average daily feed intake (ADFI) decreased in the fermented barley and fermented wheat groups compared to the CON, while no difference was observed in the average daily gain (ADG), feed efficiency (gain : feed ratio, G : F) between the control and fermented whole crop barley, wheat diet group. Dry matter and nitrogen digestibility did not show a significant difference among the treatments. In the blood constituents, concentrations of blood urea nitrogen were significantly lower in pigs fed fermented whole crop barley without inoculum diets compared with the other treatments. In conclusion, restricted feeding with fermented whole crop barley and wheat regardless of the supplementing inoculums showed no significant difference in growth performance compared to the CON. This suggests that there is a possibility that fermented whole crop barley and wheat could replace part of the conventional diets.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.112-117
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• 1983

The bread-baking properties of mixed naked barley/wheat flour blends with various food additives were investigated in the study, and changes of loaf volume of mixed naked barley/wheat flour blends prepared by lactic acid method were observed. Addition of egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were levels of 7%, 10%, 4% ,1% and 100 ppm, respectively. The addition of these food additives to 50% barley/50% wheat flour blends yieled an increase in loaf volume. Specific loaf volumes of 50% barley/50% wheat flour blend with egg yolk, soybean flour, gluten, C.M.C. and ascorbic acid were 2.85, 2.04, 2.69, 2.77, 2.56 and 2.56 ml/g bread, respectively. As the replacement percentages of wheat flour increased, the effect of food additives on loaf volume increased. In particular, the specific loaf volume of 30% barley flour/70% wheat flour blend was similar to that of 100% wheat flour bread.