• 동아시아식생활학회지
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• 제23권5호
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• pp.586-596
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• 2013

This study was designed to investigate the effect of Korean whole wheat flour making pan bread. Korean whole wheat flour was mixed with flour at the level of 10% (WHF10), 20% (WHF20), 30% (WHF30), 40% (WHF40) and 50% (WHF50) in order to make bread. According to mixogram, the CON (control), WHF10, WHF20, WHF30, WHF40, except WHF50 were found to be proper between 3 and 5 min. in terms of peak time. CON and WHF10 for peak value were at the level of over 60%. By increasing the ratio of Korean whole wheat flour, the pH, dough fermentation rate, volume, specific volume and moisture content were decreased, and gumminess, cohesiveness and hardness except springiness, were increased for storage days. In the crumbScan analysis, the addition of Korean whole wheat flour decreased the volume and increased the crumb fineness of pan bread. In the sensory evaluation, WHF30 showed good preference in the aspect of flavor, taste and overall acceptance, but was not significant between WHF20. CON scored the highest points in volume, specific volume, moisture content and texture, but was not significant between WHF20.

• Asian-Australasian Journal of Animal Sciences
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• 제25권10호
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• pp.1374-1380
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• 2012

The changes in yields and nutritive composition of whole crop wheat (Triticum aestivum L.) during maturation and effects of maturity stage and lactic acid bacteria (LAB) inoculants on the fermentation quality and aerobic stability were investigated under laboratory conditions. Whole crop wheat harvested at three maturation stages: flowering stage, milk stage and dough stage. Two strains of LAB (Lactobacillus plantarum: LAB1, Lactobacillus parafarraqinis: LAB2) were inoculated for wheat ensiling at $1.0{\times}10^5$ colony forming units per gram of fresh forage. The results indicated that wheat had higher dry matter yields at the milk and dough stages. The highest water-soluble carbohydrates content, crude protein yields and relative feed value of wheat were obtained at the milk stage, while contents of crude fiber, neutral detergent fiber and acid detergent fiber were the lowest, compared to the flowering and dough stages. Lactic acid contents of wheat silage significantly decreased with maturity. Inoculating homofermentative LAB1 markedly reduced pH values and ammonia-nitrogen ($NH_3$-N) content (p<0.05) of silages at three maturity stages compared with their corresponding controls. Inoculating heterofermentative LAB2 did not significantly influence pH values, whereas it notably lowered lactic acid and $NH_3$-N content (p<0.05) and effectively improved the aerobic stability of silages. In conclusion, considering both yields and nutritive value, whole crop wheat as forage should be harvested at the milk stage. Inoculating LAB1 improved the fermentation quality, while inoculating LAB2 enhanced the aerobic stability of wheat silages at different maturity stages.

• Asian-Australasian Journal of Animal Sciences
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• 제29권8호
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• pp.1129-1135
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• 2016

Whole-crop wheat (Triticum aestivum L.) as forage has been extensively used in the world. In this study, the effects of N application rates on the yields, nutritive value and silage quality were investigated. The N application rates were 0, 75, 150, 225, and 300 kg/ha. The research results indicated that the dry matter yield of whole-crop wheat increased significantly with increasing N rate up to 150 kg/ha, and then leveled off. The crude protein content and in vitro dry matter digestibility of whole-crop wheat increased significantly with increasing N up to 225 kg/ha, while they no longer increased at N 300 kg/ha. On the contrary, the content of various fibers tended to decrease with the increase of N application. The content of lactic acid, acetic acid and propionic acid in silages increased with the increase of N rate (p<0.05). The ammonia-N content of silages with higher N application rates (${\geq}225kg/ha$) was significantly higher than that with lower N application rates (${\leq}150kg/ha$). Whole-crop wheat applied with high levels of N accumulated more nitrate-N. In conclusion, taking account of yields, nutritive value, silage quality and safety, the optimum N application to whole-crop wheat should be about 150 kg/ha at the present experiment conditions.

• 농업과학연구
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• 제45권4호
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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.

• 분석과학
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• 제35권4호
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• pp.161-168
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• 2022

Wheat is rich in sources of fiber, oligosaccharides, and resistant starch, simple carbohydrates which may have a protective role against carcinoma. Additionally, Whole wheat/bran as well includes contains phytochemicals such as flavonoids, lignans, folate, phytosterols, phenolic acids, and tocols. The above phytochemicals suitable forms antioxidant and cholesterol-reducing activities. Phytoestrogens are regarded as especially essential in the preventative measures of hormonally dependent malignancies such as breast cancer (BC). In this study lowered BC risk has been associated with whole grain/bran consumption with an odds ratio (OR=0.24 and 95 %CI=0.10-0.56). Wheat/bran appears to have a reliable protective impact against BC. While intake of white bread has been associated with a high risk of BC (OR=2.63 and CI 95 %=1.07-6.48). Also, the E-Selectin (SELE) Single nucleotide polymorphisms (SNPs) rs5353 A/G and rs932307 C/T were investigated using the sanger sequences approach. There was a positive association between genotypes (rs5353 GG+AG) and (rs932307 TT+CT) with rate consumption of wheat-white/bread and these genotypes were more frequent in patients had BC in comparison with a significant difference (P=0.03) (P=0.01), respectively. The genotypes (GG+AG) frequency of the rs5353 polymorphism and (TT+CT) genotypes of the rs932307 polymorphism in the present study had a high risk of cancer with (OR=3.05), (OR=4.17) respectively. While these genotypes showed no significant association with the rate of whole grain consumption in patients and control. Therefore, the type of wheat may associate with increased incidence of disease-related with type of Polymorphism because some present genotypes of SNPs showed high (OR) which may refer to their positive associated with disease, the white wheat consumption may active the risky association between SNPs and BC.

• 농업과학연구
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• 제38권3호
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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%.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.393-397
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• 2016

Whole grain wheat flour (WGWF) is the entire grain (bran, endosperm, and germ) milled to make flour. The WGWF of 31 Korean wheat (Triticum aestivum L.) cultivars were analyzed for the chemical compositions, and classified into groups by hierarchical cluster analysis (HCL). The average composition values showed a substantial variation among wheat varieties due to different wheat varieties. Wheat cv. Shinmichal1 (waxy wheat) had the highest ash, lipid, and total dietary fiber contents of 1.76, 3.14, and 15.49 g/100 g, respectively. Using HCL efficiently classified wheat cultivars into 7 clusters. Namhae, Sukang, Gobun, and Joeun contained higher protein values (12.88%) and dietary fiber (13.74 %). Regarding multi-trait crop breeding, the variation in chemical compositions found between the clusters might be attributed to wheat genotypes, which was an important factor in accumulating those chemicals in wheat grains. Thus, once wheat cultivars with agronomic characteristics were identified, those properties might be included in the breeding process to develop a new variety of wheat with the trait.

• Nutritional Sciences
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• 제2권2호
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• pp.76-81
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• 1999

Sodium restricted diets are known to lower blood pressure in salt sensitive, hypertensive patients. Thare is increasing evidence that potassium plays an important role as a protective factor in the regulation of blood pressure. The objective of the current study was to measure parameters of sodium, potassium, and chloride utilization as affected by feeding of substantial quantities of bread made from whole ground white torn meal, whole ground yellow corn meal, and whole ground wheat flour. The breads provided 40 percent of a caloric content of the constant, measured laboratory diet. The 28-day study was divided into an introductory period of 7-days and three experimental periods of 7-days each. Order of assignment to specific treatments for 12 healthy subjects were according to a complete randomized block design. Yellow corn bread diets resulted in the highest potassium retention (243 mg/day) and the lowest urinary sodium and potassium ratio (1.53 $\pm$ 0.26) numerically in comparison to the other test breads. The excretions of sodium and chloride were higher during controlled feeding periods than during the self-selected diet period(p < 0.05). This indicates a response to the higher intake of these electrolytes from the experimental diets than from self-selected diets. There was no significant difference in the effect of white corn bread, yellow corn bread, or whole wheat bread diet on electrolyte status in humans. However, the yellow corn bread diet resulted in a somewhat more favorable urina교 sodium to potassium ratio than that from white corn bread or whole wheat bread diet.

• 한국작물학회지
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• 제66권1호
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• pp.29-36
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• 2021

본 연구는 국내외서 수집된 614 자원의 밀 자원에 대하여 근적외선 분광분석기을 이용하여 품질을 평가하고 통밀의 아라비노자일란의 함량을 분석하여 고품질의 밀 자원의 개발을 위한 데이터베이스를 구축하고자 하였다. 근적외선 분광분석기을 이용한 밀 종자의 품질 분석법을 이용하여 빠른 시간 안에 종자의 단백질, 회분, 그리고 단백질의 특성은 침전가를 분석할 수 있었으며 단백질과 SDS-침전가가 매우 높은 상관관계를 지니고 있음을 확인 할 수 있었다. 또한 원산지별 비교를 실시하였을 때, 자원간의 유전적 차이가 더 중요하게 작용하는 것을 확인 할 수 있었다. 통밀의 아라비노자일란의 함량을 측정하기 위하여 효소법을 이용하여 측정하였으며, 실험법을 검증하기 위하여 반복성, 재현성 그리고 회수율을 측정하여 실험법에 대한 검증 및 신뢰도를 확보하였다. 이후 검증된 효소법을 이용하여 아라비노자일란 함량을 측정하였다. 국내외에서 수집 및 개발된 자원이 다른 국가에서 수집된 자원과 비교하였을 때 비교적 높은 함량을 보유하고 있음을 확인 할 수 있었으며, 이를 통해 국내 밀 자원이 영양 및 기능적으로 우수함을 알 수 있었다. 이러한 결과를 통해 밀 자원에 대한 품질 및 주요 성분에 대한 데이터베이스를 구축함으로써 고품질 및 고기능성의 밀 자원 육종에 유용하게 이용 될 수 있을 것으로 기대한다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.297-297
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• 2022

Wheat is the staple food crop in the word, but wheat products have a low bioavailability of iron and zinc. So in the developing world, where wheat is a staple food, it suffers from micronutrients deficiency. This study was conducted to generate wheat varieties with enhanced grain Zn and Fe contents. Sixty wheat resource were cultivated over 2 years (2019-2021) in the field of NICS, Jeonju, Republic of Korea, to identify agronomic traits. Wheat grains were ground using grinder and analyzed whole wheat flour protein contents and Fe and Zn contents using ICP-OES. The average contents of Zn and Fe grain were 4.6 mg/100g (2.4~8.8 mg/100g) and 4.5 mg/100g (2.4~7.9 mg/100g), respectively. The contents of Fe and Zn in the wheat grain had a positive correlation with the protein content of whole wheat flour, but there was no correlation with heading date (4.22~5.27) and the thousand kernel weight (21.3~57.5 g). Although there was year variation, six resources with high contents of Fe (>5.2 mg/100 g) and Zn (>5.3 mg/100 g) grain in 2 years were selected. These results provide information for selecting breeding materials for biofortified wheat, and further studies on germplasms genetic variations and bioavailability are needed.