• Applied Biological Chemistry
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• v.45 no.2
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• pp.124-127
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• 2002

• Proceedings of the Korean Society of Crop Science Conference
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• 1990.10a
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• pp.48-49
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• 1990

• Food Science and Preservation
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• v.19 no.6
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• pp.858-865
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• 2012

In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at $100^{\circ}C$, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and ${\alpha}$-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.2
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• pp.120-129
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• 2021

Securing a range of wheat resources is of particular importance with respect to wheat breeding, as it provides a broad genetic foundation. Although wheat breeders have used different wheat germplasms as material resources in current breeding systems, the traits of most germplasms collected from foreign countries differ from the unique traits that have evolved in the Korean environment. In this study, conducted over a 2-year period (2018 and 2019), we therefore evaluated the agricultural traits 1,967 wheat germplasms collected not only in Korea but also worldwide. During the period from sowing to February, the average temperature in 2019 was greater than 1℃, whereas from March to June, the average temperature was approximately 0.9℃ higher in 2018. Compared with the growth recorded in 2018, the stem length in 2019 increased by approximately 20 cm in 2019, and there were notable differences heading date and maturation between 2018 and 2019. In 2019, the heading dates of 973 and 713 wheat resources were earlier and later than those in 2018, respectively. Moreover, stem length was found to be highly correlated with the heading date and maturation. In Korea, where the rainy season and tine of rice transplantation overlap with the time of wheat harvest, early flowering time with high grain yield has been the most important selection target with respect to wheat breeding. We anticipate that the findings of this study will provide would use a foundation for the selection of elite materials and the development of resource core-sets for Korean wheat breeding programs.

• Korean Journal of Food Science and Technology
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• v.6 no.3
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• pp.127-132
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• 1974

This experiment was carried out to investigate the producing conditions of organic acid and saccarifing amylase in Koji culture by Asp. usamii shirousamii $U_2$. The results were as follows. 1. When the strain $U_2$ was incubated at $30^{\circ}C$, for 3 days in wheat flour and wheat bran media, the organic acid production was maximum. In the case of incubation at $35^{\circ}C$, for 3 days in wheat flour medium and at $35^{\circ}C$, for 2 days in wheat bran medium the activity of saccharifing amylase was highest. 2. When water was added 60% to wheat flour and 50% to wheat bran in the case of 3 days incubation, the organic acid production was superior. Both in wheat flour and wheat bran media, the saccharifing amylase production was most highly, when water was added 90-100%. 3. Comparatively speaking, the organic acid production was better in wheat flour medium than wheat bran medium, but the activity of saccharifing amylase was higher in wheat bran medium. 4. When the sweet potato starch waste and the wheat flour were mixed with same amount, the organic acid and saccharifing amylase production were higher than in simple wheat flour medium. 5. In the medium of sweet potato starch waste the organic acid and saccharifing amylase production were low extremely. 6. In the case of incubation at $30^{\circ}C$, 3 days in wheat flour medium admixed with 60% water, the amount of citric acid in the organic acid formed was about 91%.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.232-237
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• 1993

The rheological properties of hard red winter, western white and Australian standard white wheat flours and of HRW-WW and HRW-ASW wheat flour blends having the same protein content were studied. Cooking properties of dry noodles prepared from HRW-WW and HRW-ASW wheat flour blends were also investigated. The noodles were prepared with salt and alkaline reagent. The salt and alkaline concentrations used were 1.7% and 0.17%. respectively, based on the weight of wheat flour. The alkaline reagent was an equal mixture of sodium carbonate and potassium carbonate. The HRW-ASW wheat flour blend had higher farinograph absorption and slightly stronger curve than HRW-WW wheat flour blend. Salt decreased the absorption of wheat flours by 2 and of wheat flour blends by 1%. However, alkaline reagent essentially had no effort on farinograph absorption. Salt and alkaline reagent strengthened the dough of wheat floors and wheat flour blends, with the former being more effective. No significant differences in pasting properties between HRW-WW and HRW-ASW wheat flour blends by amylograph were observed. There were no significant differences in rate of increase of weight or volume between noodles prepared from HRW-WW and HRW-ASW wheat flour blends. Alkaline reagent did not affect the weight gain of noodles hut lowered the volume gain. Breaking force of dry noodles and cutting force of cooked noodles were similar between the two noodles. Alkaline reagent increased both the breaking and cutting forces of noodles. Sensory evaluation revealed that the noodles prepared from HRW-WW and HRW-ASW wheat flour blends were slightly different. but not different from each other by preference test.

• 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 Food Science and Technology
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• v.11 no.1
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• pp.13-17
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• 1979

The physicochemical properties of wheat flours were investigated for hard wheat (Bara and Kameriya varieties), semi-hard wheat (Snisen variety) and soft wheat (Ume variety). There were no sigificant differences in the proximate chemical compositions of the tested wheat fluors; however, the protein contents of them were 12.18 to 8.40 % for the hard wheat flours and 6.81 % for soft wheat flour, and gluten contents were 11.77 to 8.38 % for the hard type flours and 5.53 % for soft flour. The soft wheat flour had higher whiteness, whereas the hard wheat flours showed higher starch damage values and higher flour-water absorption than the soft wheat flour. In farinograph data, the hard wheat flours had better development time, stability and valorimeter value of doughs. There were significant differences in the extensigraph data among the tested flours, i,e, resistance to extention and the area with planimeter of doughs increased with the time and their extensibility decreased. The Bara and Kameriya wheat flours had lower maximum visicosity of amylograph than Suisen and Ume wheat flours.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.231-237
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• 2000

A Comparative study was performed among five Korean wheat(Greu, Eunpa, Tapdong, Allgreu, Woori) and three imported wheat(Dark Northern Spring, Austrian Standard Wheat, Western White) to investigate the characteristics of minerals and phytate from Korean wheat varieties. Ash contents of kernel was higher in Korean wheat than in imported wheat and related to ash contents and darkness of flour. More contents of Fe, P, and Mg from Korean wheat grains and Fe from Korean wheat flours were observed in comparison to imported wheat varieties. Fe concentration in Korean flour show high, indicating Fe was distributed at endosperm layer of kernels and not eliminated with milling. In addition, phytate affecting availability of minerals was determined from kernels and flours. Even though Korean wheat kernels had more phytate than that of imported wheat kernels, it is believed that most of phytate was removed with milling and there was no major difference between Korean and imported wheat flours. We also observed that the content of phosphate closely parallels the content of phytate from both the flours and kernels.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.343-370
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• 2023

Developing improved wheat varieties is vital for global food security to meet the rising demand for food. Therefore, assessing the genetic diversity across wheat genotypes is crucial. This study examined the diversity of 168 durum wheat and 47 common wheat collections from 54 different countries using twelve agro-morphological parameters. Geumgang, a prominent Korean common wheat variety, was used as a control. Both qualitative and quantitative agronomical characteristics showed wide variations. Most durum wheats were shown to possess dense spikes (90%), while common wheats showed dense (40%) or loose (38%) spikes, with yellowish-white being the dominant spike color. The majority of the accessions were awned regardless of wheat type, yellowish-white being the main awn color. White or red kernels were produced, with white kernels dominating in both common (74%) and durum (79%) wheats. Days to heading (DH) and days to maturity (DM) were in the ranges of 166-215 and 208-250 days, respectively, while the culm length (CL), spike length (SL), and awn length (AL) were in the ranges of 53.67-163, 5.33-18.67, and 0.50-19.00 cm, respectively. Durum wheats possessed the shortest average DH, DM, and SL, while common wheat had the longest CL and AL (p < 0.05). Common wheats also exhibited the highest average one-thousand-kernel weight. Hierarchical cluster analysis, aided by principal component analysis, grouped the population into seven clusters with significant differences in their quantitative variables (p < 0.05). In conclusion, this research revealed diversity among common and durum wheat genotypes. Notably, 26 durum wheat and 17 common wheat accessions outperformed the control, offering the potential for developing early-maturing, high-yielding, and lodging-resistant wheat varieties.