• 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.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.260-260
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• 2017

High temperature is one of major environmental stress. Heat in flowering season of wheat is able to effect negatively to fertilization and also heat effect to maturity. Therefore, Heat stress effects severely to qualities of wheat and yield productivity. In this study, we evaluated to agronomic characteristics and qualities by high temperature in 13 Korean wheat varieties. Weight of 1,000 grains decreased when wheat got the heat stress. In particular, heat stress during the heading dates were more damaged than after the end of heading dates except two varieties Keumkang and Jokyoung. Plant height of each cultivar under high temperature and normal field averaged 80.5 cm and 83.0cm, respectively. The length of spike and awn in each cultivar were similar to both condition. Flour yield and gluten contents of most heat damaged wheat decreased. Under the temperature, protein contents of six varieties like as Keumkang, Baekjoong, Hojoong, Yeonbaek, Joah and Shinmichal 1 decreased but the others increased. The sedimentation values (SDSF) of four varieties decreased under the high temperature. But SDSF of 7 varieties like as Baekjung, Suan, Hojoong, Jojoong, Uri, Shinmichal and Shinmichal 1 was increased. The lightness (L) of wheat flour derived from high temperature treated wheat was darker than non-treated wheat. As a result of this research, we confirmed that agricultural traits and qualities decreased in heat damaged wheat.

• 한국자원식물학회지
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• 제36권3호
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• pp.225-236
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• 2023

Stomatal traits such as stomata density (SD), aperture length (APL) and width (APW), guard cell length (GCL) and width (GCW), and distance between stomata (DIS) were investigated to identify correlation with agronomic traits for 35 Korean wheat cultivars. Flag leaf width (FLW) of Korean wheat cultivars was the widest in Ol-mil, and the narrowest in Keumkang. SD tended to be higher on the adaxial side than on the abaxial side in Korean wheat cultivars. SD of adaxial and abaxial sides was classified into a cultivar with a significantly different or not. In APL, 18 wheat cultivars showed significant differences according to leaf side, and APL of adaxial was longer than APL of abaxial in 13 wheat cultivars. In APW, 15 wheat cultivars showed a significant difference, and APW of abaxial was wider than APW of adaxial among them. In GCL, 14 wheat cultivars showed a significant difference, and the GCL of abaxial was longer than the GCL of adaxial in 10 wheat cultivars. In GCW, 10 wheat cultivars showed a significant difference, GCW of adaxial was wider than GCW of abaxial and in 6 wheat cultivars. FLW of adaxial and abaxial showed a negative correlation with GCL and a positive correlation with grain number per panicle. FLW of only abaxial showed a positive correlation with DIS. The SD of the adaxial showed a negative correlation with GCL, while the SD of the abaxial showed a negative correlation with APL. APL of both sides of the leaf showed a positive correlation with GCL, and APW of only abaxial showed a negative correlation with GLC. DIS of adaxial showed a negative correlation with tiller number (TN), while DIS of abaxial showed a positive correlation with GNP.

• Animal Bioscience
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• 제35권11호
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• pp.1760-1770
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• 2022

Objective: It is crucial to accurately determine the net energy (NE) values of feed ingredients because the NE system is expected to be applied to the formulation of broilers feed. The NE values of 5 wheat and 5 wheat brans were determined in 12-to 14-day old Arbor Acres (AA) broilers with substitution method and indirect calorimetry method. Methods: A total of 12 diets, including 2 reference diets (REF) and 10 test diets (5 wheat diets and 5 wheat bran diets) containing 30% of test ingredients, were randomly fed to 864 male AA birds with 6 replicates of 12 birds per treatment. These birds were used to determine metabolizable energy (ME) (8 birds per replicate) in the chicken house and NE (4 birds per replicate) in the chamber respectively at the same time. After a 4-d dietary and environment adaptation period, growth performance, energy values, energy balance and energy utilization were measured during the following 3 d. Multiple linear regression analyses were further performed to generate prediction equations for NE values based on the chemical components and ME values. The NE prediction equation were also validated on another wheat diet and another wheat bran diet with high correlation (r = 0.98, r = 0.75). Results: The NE values of 5 wheat and 5 wheat bran samples are 9.34, 10.02, 10.27, 11.33, and 10.49 MJ/kg, and 5.37, 5.17, 4.87, 5.06, and 4.88 MJ/kg DM, respectively. The equation with the best fit were NE = 1.968AME-0.411×ADF-14.227 (for wheat) and NE = -0.382×CF-0.362×CP-0.244×ADF+20.870 (for wheat bran). Conclusion: The mean NE values of wheat and wheat bran are 10.29 and 5.07 MJ/kg DM in AA broilers. The NE values of ingredients could be predicted by their chemical composition and energy value with good fitness.

• KSBB Journal
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• 제29권2호
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• pp.106-111
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• 2014

Wheat sprout (Triticum aestivum) shows excellent nutritional and health effects due to the contents in amino acids, minerals, and other nutrients rich in chlorophyll and vitamins. In this study, spent coffee grounds were used to cultivate the wheat sprout for 12 day. An amount of 0%, 20%, 40%, 60%, 80%, and 100% (w/w, based on commercial sterile soil media) spent coffee grounds were used under the same conditions. Total length and weight of wheat sprout, aboveand below-ground length and weight, and the chloropyll contents were compared. Soil media were analyzed before and after wheat cultivation, showing that 40% and 60% (w/w) coffee media promoted wheat growth in view of length and weight. Chlorophyll contents in each group showed almost constant values, while 100% (w/w) coffee media led to a slight decrease. In conclusion, spent coffee grounds stimulated wheat growth, showing nearly stable contents of chlorophyll.

• 한국조리학회지
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• 제15권3호
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• pp.262-270
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• 2009

본 연구는 밀 배아를 0, 3, 5, 7% 첨가하여 상화병을 제조함으로써 현대인의 기호에 맞는 전통식품으로의 가능성을 제시한 것으로써 Aw, color value, SEM, 관능적 특성을 측정하였다. 수분활성도는 밀 배아 첨가량이 많아질수록 감소하여 미생물 억제 효과와는 무관하였으며, 색도는 첨가량에 상관없이 저장기간이 길어짐에 따라 명도와 황색도는 감소하는 경향을 보였으며, 적색도는 증가하는 모습을 보였다. 상화병의 관능적 특성에서 crust color, crumb color, wheat germ flavor에서 7% 첨가구가 가장 강도가 높은 것으로 평가되었고, 상화병의 기호도 평가에서는 Odor와 taste, overall acceptability 에서 밀 배아 5% 첨가구가 가장 좋은 기호도를 보여 주어 산업화의 가능성을 제시하였다.

• Journal of Plant Biotechnology
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• 제1권1호
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• pp.8-12
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• 1999

New winter wheat winter barley hybrids were produced (Mv9 kr1 Igri, Mv9 kr1 Osnova, Asakazekomugi Manas). The wheat-barley hybrids showed entire male sterility and were multiplied in tissue culture. Chromosome configurations were studied with GISH in meiosis in the Mv9 krl x Igri hybrid and in its progenies multiplied in vitro. Chromosome pairing between wheat and barley has been observed in some cells in the hybrids multiplied in vitro. Backcross plants with 43 and 44 chromosomes were selected with the aim of developing new wheat-barley addition lines. Wheat-barley translocations were demonstrated with GISH in backcross progenies originating from in vitro regenerated wheat (Triticum aestivum L. cv. Chinese Spring) x barley (Hordeum vulgare L. cv. Betzes) hybrids. Five different translocations were observed. Sequential N-banding and GISH analyses were performed to further identify the translocations. The N-banding pattern of the Robertsonian translocation suggests that this chromosome consists of the short arm of barley chromosome 4H translocated to the long arm of 2B of wheat. Plants with four different homozygous translocations were selected from the following BC2F3 generation.

• 한국지역사회생활과학회지
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• 제14권3호
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• pp.31-42
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• 2003

This study was conducted to compare the nutrient content of rice-based meals and wheat-based meals. The subjects consisted of elementary school children, middle school students, high school students, college students and adults living in the Miryang and Daegu area. A dietary survey was conducted using a 24-hour recall method and data were collected from 941 subjects. Nutrient contents were analyzed by CAN Pro. All nutrient contents in rice-based meals, except vitamin B2, were higher than those in wheat-based meals. But lipid and cholesterol contents of wheat-based meals were higher than those in rice-based meals. Comparing age groups, all nutrient contents obtained from rice-based meals, except vitamin B group, were higher than those in wheat-based meals in all age groups except the adult group. In the adult group, protein, fiber, vitamin A, niacin and vitamin C were consumed higher from rice-based meals, but energy, lipid, calcium, iron, vitamin B and cholesterol were consumed higher from wheat-based meals. lipid and cholesterol contents of wheat-based meals were higher than those of rice-based meals in all age groups, except elementary school children. When compared the nutrient intakes of Korean RDA, major nutritional problems of each age groups were due to the inadequate intakes of calcium and iron. And all nutrient contents, except vitamin B group, in wheat-based meals were very low in every age group.

• 한국조리학회지
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• 제23권4호
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• 한국식품영양과학회지
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• 제23권1호
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• pp.110-115
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• 1994

To investigate the effect of potato lipoxygenase on the farinograph characteristics of wheat flour dough, composite flours containing enzyme-active potato flor (EPF) and hot-ar dried potato flour(HPF) were used. EPF was made by freeze-drying potato tuber. DPF (denaturated potato flour) was prepared by holding EPF at 8$0^{\circ}C$ for 18 hr in a dry oven. The potato flours were added to wheat flour at a level of 10% , respectivley. EPFB (enzyme-active potato flour blends, 90% wheat flour +105 enzyme -active potato flour) containing lipoxygenase activity gave higher farinogram peak time and higher stability values, lower MTI (mixing tolerance index ) and lower weakness values than those of HPFB(hot-air potato flour blends, 90% wheat flour + 10 % hot-air potato flour). Moreover, then lipoxygenase was added to DPFB(denatured potato flour blends , 90% wheat flour + 10% denatured potato flour) at a level of EPFB, it resulted in increasing stability, peak time and decreasing MTI , weakness at a level of EPFB. When the lipoxugenase was added to wheat flour with fumaric acid at alevel of 6.5 $\times$ 10units/g flour, lipoxygenase overcame the deleterious effects that fumaric acid including activated double-bond compounds have at mixing stability. Also the addition of liposxygenase with linoleic acid to defatted wheat flour resulted in the increase in stability and decrease in MTI value compared with those of linoleic acid and defatted wheat flour.