• Food Science and Preservation
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• v.15 no.2
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• pp.219-224
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• 2008

"Charmdlerak" a new high-quality Korean wheat, was produced with production management from the Rural Development Administration (RDA). We evaluated the characteristics of grain, flour, and end-use quality of "Charmdlerak" wheat to assess consumer satisfaction with this new variety of wheat. Eighty-two farmers (450MT/100 ha) in Gwangju metropolitan city produced Keumkangmil wheat and 23 farmers (30 ha) produced "Charmdlerak" wheat "Charmdlerak" wheat had 1.55% ash content and 11.0-13.0% protein content "Charmdlerak" flour was milled by a commercial machine in Samyang Milmax. The protein content of "Charmdlerak" was slightly higher than that of flour from Hard Red Winter Wheat (HRWW), the most popular multipurpose flour in Korea. The ash content and color of "Charmdlerak" wheat were similar to those of HRWW. End-use quality testing of cooked noodles and bread indicated that "Charmdlerak" flour resulted in softer noodles and similar bread loaf volume compared with products made from Keumkangmil wheat.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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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.

• Korean Journal of Plant Resources
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• v.36 no.3
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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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• v.35 no.11
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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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• v.29 no.2
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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.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.262-270
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• 2009

This study investigates the difference of sanghwabyung by adding different ratios of wheat germ. Aw, color value SEM and the sensory characteristics were analyzed and compared by SAS package. Aw of sanghwabyung was decreased with the increment of the additional content of wheat germ. L of sanghwabyung showed the lower values, a increased and b decreased, as the content of wheat germ increased. In the test of sensory characteristics, sanghwabyung with 7% wheat germ had the highest score in crust color, crumb color and wheat germ flavor. In the test of consumers' preference, sanghwabyung with 5% wheat germ had the highest score in odor, taste, and overall acceptability.

• Journal of Plant Biotechnology
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• v.1 no.1
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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.

• The Korean Journal of Community Living Science
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• v.14 no.3
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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.

• Culinary science and hospitality research
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• v.23 no.4
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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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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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.