• 한국식품과학회지
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• 제34권2호
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• pp.296-302
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• 2002

통밀과 파쇄밀로 만든 누룩을 대조구로 하고, 밀가루를 이용하여 만든 재래식의 밀가루 누룩, 밀가루와 쌀의 혼용 누룩 및 Aspergillus oryzae의 누룩으로 각각 탁주를 담금하여 발효 과정 중의 품질을 검토한 결과는 다음과 같다. 에탄올 함량은 발효 14일에 $10.6{\sim}17.4%$로 최대치를 보였으며 대조구, 밀가루 누룩구, Aspergillus oryzae 누룩구, 쌀 혼용구의 순으로 높았다. pH는 시험구간에 차이가 없었으나, 총산은 재래식 밀가루 누룩구에서 높았다. 총당은 담금일에 $16.22{\sim}17.74%$로 가장 높았으나 14일에 $4.28{\sim}6.10%$로 현저히 감소되었다. 발효초기에 Aspergillus oryzae구에서 높았으나 이후는 총당의 차이가 없는 편이었다. 유리당중 glucose는 담금일에 $2,735{\sim}7,842\;mg%$로 월등히 높았으나 이후 현저히 감소하였다. 유리당 총량은 대조구와 재래식 밀가루 누룩구에서 높았다. 유리당 총량은 대조구에서 $690{\sim}2,241\;mg%$로, lactic acid+succinic acid는 쌀 혼용구에서 $183{\sim}1,293\;mg%$로 각각 높았고, 확인된 6종의 유기산중 lactic acid+succinic acid가 탁주에서 가장 함량이 많았다.

• 한국자원식물학회지
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• 제35권5호
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• pp.659-666
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• 2022

이 연구에서는 밀 첨가 계통의 생식세포분열시, 호밀 B 염색체가 염색체 접합에 미치는 영향을 관찰하였다. 밀 첨가 계통은 동조관계에 있는 Leymus mollis와 L. racemosus 염색체를 각각 하나씩 가지고 있다. 밀의 유전적 배경에서 두 Leymus염색체의 이동은 genomic in situ hybridization에 의하여 확인되었다. 호밀 B 염색체를 가지고 있지 않은 밀 첨가 계통의 생식세포 제1중기 분열기에 두 Leymus 염색체의 대부분은 일가염색체를 보였다(98.1 ± 0.5%). 반면에 호밀 B 염색체를 가지고 있는 밀 첨가 계통에서 Leymus 이가염색체의 빈도(10.3 ± 0.2%)는 호밀 B 염색체를 가지고 있지 않은 밀 첨가 계통의 Leymus이가염색체의 빈도(1.9 ± 0.5%)보다 높았다. 호밀 B 염색체를 가지고 있지 않은 밀 첨가 계통에서는 비정상적인 구조를 가지고 있는 이가염색체가 관찰되었다. 반면, 비록 매우 낮은 빈도이지만 호밀 B 염색체를 가지고 있는 밀 첨가 계통에서는 정상적인 형태를 보이는 이가염색체가 확인되었다. 호밀 B 염색체의 영향은 또한 보통밀과 L. racemosus염색체 사이의 이가염색체의 형성을 유도하였으며, 보통밀과 L. mollis 염색체 사이의 삼가염색체의 형성도 유도하였다. 뿐만 아니라 보통밀 염색체 사이에서 초과 교차가 일어나는 것을 확인하였으며, 이러한 현상으로 원, 막대, 그리고 후라이팬 모양의 일반적인 이가염색체의 형태가 아닌 막대모양이나 응축된 형태의 보통밀 이가염색체가 확인되었다.

• Journal of Nutrition and Health
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• 제6권3호
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• pp.9-15
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• 1973

Some effect on the protein metabolism in growing albino rats by feeding on the rice mixed with wheat or barley have been studied. The species of wheat and barley used in this experiment were either 80% polished or nonpolished wheat, barley and naked barley. The growing rats to be examined were fed on 30% wheat or barley mixed with rice diets for 8 weeks. The total nitrogen, creatinine, amino acid nitrogen and urea-nitrogen contents in the liver and the creatinine and urea-nitrogen contents in the urine have been measured. The results obtained are summarized as follows: 1. The total nitrogen contents in the liver and the serum were no remarkable difference by feeding on each mixed diet, compared with the rice diet group. 2. The creatinine contents in the liver of the unpolished wheat and barley mixed diet groups were the similar to that of the rice diet group, but these were higher by feeding on the polished wheat and barley mixed with rice diets. 3. The amino acid nitrogen contents in the liver of the polished naked barley mixed with rice diet groups were the similar to that of the rice diet group, but these were higher by feeding on the other mixed diets than the rice diet. 4. The urea-nitrogen contents in the serum of the polished wheat and naked barley mixed with rice diet groups were higher than that of the rice diet group, but these were significantly lower by feeding on the polished barley mixed with rice diets than the others. 5. The creatinine and the urea-nitrogen contents in the urine of the original wheat and barley mixed with rice diet groups were higher than that of the polished wheat and barley mixed with rice diet groups. In the view of the above results, it could be seen that the protein metabolism was remarkable change according to polish of the wheat and barley.

• 한국식품영양학회지
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• 제19권4호
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.82-82
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• 2017

The production of spring wheat, the major crop in Mongolia, is accounting for 98% of the cultivated area. Collection, conservation and utilization of wheat germplasm resources play an important role in wheat breeding and production in Mongolia. Understanding genetic variability in the existing genebank accessions is important for collection and conservation of wheat germplasms. To determine the genetic diversity and population structure among a representative collection of Mongolian local wheat cultivars and lines, 200 wheat accessions were analyzed with 15 SSR markers distributed throughout the wheat genome. A total of 85 alleles were detected, with 3 to 5 alleles per locus and a mean genetic diversity value of 5.66. The average genetic diversity index was 0.68, with values ranging from 0.37 to 0.80. The 200 Mongolian wheat accessions were divided into two subgroups based on STRUCTURE, un-rooted NJ cluster and principal coordinate analyses. The results from this study will provide important information for future wheat germplasm conservation and improvement programs with Mongolian genebank.

• Asian-Australasian Journal of Animal Sciences
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• 제11권6호
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• pp.702-707
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• 1998

An experiment was conducted to evaluate the effect of a microbial enzyme (Roxazyme-$G^{(R)}$), a multicarbohydrases preparation, supplementation to the wheat-based layer diets. Diets were formulated to include different levels of wheat replacing yellow corn on isocaloric and isonitrogenous basis. The energy value of wheat in the enzyme supplemented diets was adjusted (spec-modified) to have 5% more ME than the wheat in diets without enzyme. A total of 864 Hy-$Line^{(R)}$ brown layers were assigned to 4 dietary treatments: 10% wheat (T1), 25% wheat (T2), 25% wheat (spec-modified)+ 0.01 % Roxazyme-$G^{(R)}$ (T3), and all wheat (spec-modified)+0.01% Roxazyme-$G^{(R)}$ (T4). Hen-day egg productions of T1 and T4 were significantly (p < 0.05) greater than that of T2 but not different from T3. Hen-housed egg production of T4 was significantly (p < 0.01) greater than those of T1 and T3 but not different from T2. Egg weights of T1 and T2 were significantly (p < 0.0 1) greater than that of T4. Feed consumption of T2 was significantly (p < 0.01) lower than other treatments. Feed conversion ratio (feed/egg mass) was not significantly different among treatments. Eggshell thickness of T1 was significantly (p < 0.01) greater than other treatments but ratio of broken eggs was not significantly different among treatments. Haugh unit of T4 was significantly greater (p < 0.05) than that of T2. Egg yolk color was significantly (p < 0.01) influenced by treatments in which enzyme treatment potentiated the yolk pigmentation. It was concluded that a multi-carbohydrases supplementation enables complete replacement of yellow com with wheat without loss of productivity and major egg quality parameters.

• Asian-Australasian Journal of Animal Sciences
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• 제14권2호
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• pp.224-230
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• 2001

This study was conducted to evaluate the extruding effects of corn and wheat on growth performance and fecal digestibility of amino acids in early-weaned pigs. Ground corn and wheat by a hammer mill (3 mm screen in diameter) were extruded at $130{\pm}2^{\circ}C$ with a moist-type extruder ($Matador^{(R)}$). Treatments were: 1) 3 mm ground corn, 2) extruded corn, 3) 3 mm ground wheat, and 4) extruded wheat. A total of 160 pigs (14 d of age and $4.3{\pm}0.74kg$ BW) were allotted with the dietary treatments for a 21-d feeding trial. All diets were mash and contained 30% corn or wheat products. For a digestibility trial, 16 pigs (14-d old and $4.2{\pm}0.32kg$ BW) were employed in individual metabolic crates. There were no differences (p>0.15) in growth performance between corn-fed and wheat-fed groups. Feeding pigs diets containing extruded corn or wheat did not affect ADG (p>0.15) and ADFI (p>0.15), but it improved feed/gain (p<0.01). Also, feeding pigs diets containing extruded corn or wheat had lower true fecal digestibilities of arginine, histidine, isoleucine, lysine and valine (p<.007) in the pigs. In conclusion, our results suggest that extruding corn and wheat had no benefit on the growth of early-weaned pigs.

• Asian-Australasian Journal of Animal Sciences
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• 제26권3호
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• pp.378-385
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• 2013

The aim of this study was to examine the effect of variety and growing conditions of wheat on broiler performance and nutrient digestibility. One hundred and sixty-four wheat samples, collected from a wide range of different sources, locations, varieties and years, were analyzed for a range of chemical and physical parameters. Chemical and physical parameters measured included specific weight, thousand grain weight (TG), in vitro viscosity, gross energy, N, NDF, starch, total and soluble non-starch polysaccharides (NSP), lysine, threonine, amylose, hardness, rate of starch digestion and protein profiles. Ninety-four of the wheat samples were selected for inclusion in four bird trials. Birds were housed in individual wire metabolizm cages from 7 to 28 d and offered water and feed ad libitum. Dry matter intake (DMI), live weight gain (LWG) and gain:feed were determined weekly. A balance collection was carried out from 14 to 21 d for determination of apparent metabolizable energy (AME), ME:gain, DM retention, oil and NDF digestibility. At 28 d the birds were sacrificed, the contents of the jejunum removed for determination of in vivo viscosity and the contents of the ileum removed for determination of ileal DM, starch and protein digestibility. The wheat samples used in the study had wide-ranging chemical and physical parameters, leading to bird DMI, LWG, gain:feed, ME:GE, AME content and ileal starch and protein digestibility being significantly (p<0.05) affected by wheat sample. A high level of N fertilizer application to the English and NI wheat samples tended to benefit bird performance, with increases of up to 3.4, 7.2 and 3.8% in DMI, LWG and gain:feed, respectively. Fungicide application also appeared to have a positive effect on bird performance, with fungicide treated (+F) wheat increasing bird DMI, LWG and gain:feed by 6.6, 9.3 and 2.7%, over the non-fungicide treated (-F) wheats. An increase (p<0.1) of 9.3% in gain:feed was also observed at the low seed rate of 40 compared to 640 seeds/$m^2$. It was concluded that the type of wheat sample and environmental growing conditions significantly affects bird performance when fed wheat-based diets.

• 한국식품영양학회지
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• 제9권4호
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• pp.419-423
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• 1996

수입밀(Sample A) 한 종류와 3종류의 국산밀(Sample B, C, D)로 파운드케익을 제조하여 품질을 관능검사, 색, 부피 및 경도로 측정하여 국산밀의 파운드케익 가공적성을 비교 검토한 결과는 다음과 같다. 1. 관능검사 결과, 수입밀 파운드케익은 국산밀 제품보다 질감, 맛 등이 선호되어 종합적인 선호도가 더 높다. 이는 수입밀 제품이 국산밀 제품보다 더 부드럽고 촉촉하며 결이 곱기 때문인 것으로 나타났다. 2. 색도는 수입밀로 제조한 것이 L값은 81.09, a값은 -0.49, b값은 28.17로 나타났다. 국산 밀로 제조한 것은 이것보다 L값은 낮게, a값은 높게, b값은 여러 단계로 나타나, 대체로 수입밀 제품보다 명도가 낮고 붉은색을 띄는 누르스름한 것으로 나타났다. 3. 부피는 샘플 D가 833cc로 가장 컸고, B가 800cc, A가 755cc, C가 753cc로 D, B, A, C의 순으로 크게 나타나, 2종류의 국산밀 제품이 수입밀 제품보다 더 크게 팽화되었다. 4. 경도는 샘플 C가 22.60 dyne/$ extrm{cm}^2$로 가장 크게 나타났으며, D가 16.50, A가 15.75, B가 13.83으로 나타났다.

• Preventive Nutrition and Food Science
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• 제10권4호
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• pp.349-352
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• 2005

The growth inhibitory effect of wheat grain, fermented wheat grain products, red pepper powder and kochujang was examined in AGS human gastric adenocarcinoma cells. The kochujang samples were prepared by mixing red pepper powder and each fermented wheat grain products, such as first fermented wheat grain (FFWG), second fermented wheat grain (SFWG) and final fermented wheat grain (FiFWG). The methanol extract of FiFWG showed the highest growth inhibitory effects. In order to investigate the effects of fermented wheat grain products at each stage of fermentation on anticancer activity, the kochujang prepared with red pepper powder and each of FFWG, SFWG and FiFWG were fermented until reaching pH 5.1. The kochujang adjusted to pH 5.1 by fermentation increased the growth inhibitory effect; however, the kochujang prepared with FiFWG showed the highest effect. Increased fermentation time increased the growth inhibitory effect of kochujang when prepared with FiFWG. These results suggested that the anticancer effect of the kochujang on the gastric cancer cells was affected by the fermentation periods of the wheat grains. The well-fermented end products of the wheat grains seem to be one of the major components that showed anticancer activity of kochujang.