• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.296-302
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• 2002

Quality characteristics of mash of takju prepared by wheat flour nuruks (conventional and improved style) were investigated during fermentation. Those were cultured with wild microorganism on whole and crushed wheat (wheat nuruk), wheat flour and mixture of rice and wheat flour, and nuruk cultured with Aspergillus oryzae on wheat flour. Ethanol content reached maximum of 10.6-17.4% after 14 days of fermentation. And the ethanol contents of takju were high in order of wheat nuruk, wheat flour nuruk, Aspergillus oryzae nuruk and mixture of wheat flour and rice nuruk. No difference of pH was among the treatments while the wheat flour nuruk cultured with wild microorganisms contained higher amounts of acids than the others. The amount of total sugars ranged from 16.22-17.74% on the starting day of fermentation, and decreased to 4.28-6.10% after 14 days. The amount of total sugars in mashes brewed with wheat flour nuruk cultured with Aspergillus oryzae was measured to be highest at the beginning stage of fermentation. Afterwards no difference was found among the types of nuruks. Glucose was in the range of 2,735-7,842 mg% at initial period of fermentation, afterwards it was rapidly decreased. The total amounts of free sugar for control and the wheat flour nuruk was higher than other treatments. The total amounts of organic acids were the highest in wheat nuruk to 690-2,241 mg% and the contents of lactic acid and succinic acid were high in mixed rice nuruk to 183-1,293 mg%. The contents of lactic acid and succinic acid were higher than those of the other kinds of organic acids in takju.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.3
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• pp.354-362
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• 2018

Objective: Wheat is an alternative to corn silage for ruminant feeding in northern China. This study examined the effects of harvest time and added molasses on nutritional content, ensiling characteristics and in vitro degradation of whole crop wheat (WCW). Methods: Fresh WCW at the milk-ripe stage was harvested at 0700 h (i.e., in the morning [Mo]) and 1700 h (i.e., in the afternoon [Af]), and then immediately used to prepare silage and make hay. Commercial molasses was added to Af WCW at 0%, 2%, 4%, and 6% (fresh weight) proportions. The WCW treated with molasses was mixed thoroughly prior to ensiling. Results: Dry matter (DM), neutral detergent fiber, water soluble carbohydrate (WSC) content (p<0.01), accumulative gas production in 72 h ($GP_{72h}$, 77.46 mL/g vs 95.15 mL/g) and dry matter disappearance in vitro (69.15% vs 76.77%) were lower (p<0.05), while crude protein (CP) content was higher for WCW silage (WCWS) compared to WCW (p<0.01). The propionic acid and butyric acid concentrations in WCWS from Mo WCW were 1.47% and 0.26%, respectively. However, the propionic and butyric acid concentrations were negligible, while the ammonia nitrogen/total nitrogen ($NH_3-N/TN$, p<0.01) concentration was lower and the rate of gas production at 50% of the maximum (17.05 mL/h vs 13.94 mL/h, p<0.05) was higher for Af WCWS compared to Mo WCWS. The incubation fluid's $NH_3-N$ concentration was lower in WCWS and Af WCW compared to Mo WCW (p<0.05). The CP and WSC content increased with increasing molasses levels (p<0.05). Furthermore, the pH (p<0.01) and time when gas production was 50% of the maximum (2.78 h vs 3.05 h, p<0.05) were lower in silage treated with 4% molasses than silage without molasses. Conclusion: Harvesting wheat crops in the afternoon and adding molasses at 4% level to WCW optimally improved ensiling characteristics, leading to well-preserved silage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.3
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• pp.281-287
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• 1995

A study was conducted to investigate the effect of different inclusion levels of urea treated whole-crop wheat silage (UWCWS) in grass silage based rations on the performance of growing beef cattle. The winter wheat (variety, Riband) was harvested (in the summer of 1991) at a dry matter proportion of 520 g/kg and treated with feed grade urea at the rate of 37 kg/tonne crop dry matter and preserved in a heavy duty plastic bag using a silo press. The urea treated whole crop wheat silage (UWCWS) was mixed with grass silage to replace 0.00 (S100), 0.33 (S33) and 0.67 (S67) parts of the forage dry matter and fed ad libitum in a cross over design to 18 Simmental X Holstein Friesian growing beef animals. Two energy sources {one high in starch, rolled barley (RB) and one high in digestible fibre, sugar beet pulp (SBP)} were fed to supply sufficient energy for the efficient use of nitrogen by the rumen micro-organisms. The data on DMIF (dry matter intake of forage), TDMI (total dry matter intake), DLWG (daily live weight gain), FCR (feed conversion ratio) were recorded and faecal samples were collected to determine the digestibility coefficients. Results revealed that with the inclusion of UWCW in the animals' diets the DMI of the forage was significantly increased (p < 0.05). The highest DMIF was found in the treatment "S33" ($6.28{\pm}0.25kg$) where 67% of the silage dry matter was replaced with the UWCW and the lowest value for DMIF was observed in the control treatment ($5.03{\pm}0.23kg$). The DLWG did not differ significantly between the treatments. However, treatment "S100" showed a trend towards a superior DLWG. Feed conversion ratio in the control treatment differed significantly from "S67" and "S33". The addition of the UWCW in the animals' diet resulted in the lower FCR There was no effect of type of energy supplement on any aspect of performance either overall or in interaction with grass silage: UWCWS ratio. The regression and correlation coefficients for DMIF (r = 5.22 + 0.0184x*), DLWG (r = $1.04-0.00086x^{NS}$) and FCR (r = 4.78 = 0.022x*) on the inclusion of UWCW in the diet were calculated. The effect of the inclusion of UWCW on the overall digestibility coefficients was significant (p < 0.05). The addition of the UWCWS in the diet decreased the digestibility of the DM, OM, ADF and NFE but effect on the protein digestibility was non significant. The results of present study suggests that a DLWG slightly over 1 kg can be achieved with UWCW during the store period (period in which animal performance targets are low especially during winter) and the prediction of ME was overestimated as the high intake of DM did not reflect in improved animal performance.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.3
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• pp.378-384
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• 2007

Three microorganisms and one chemical preservative were tested for their effects on the fermentation and aerobic stability of whole-crop wheat, sorghum and maize silages. Wheat at the early dough stage, sorghum at the late milk stage and maize at the one-third milk line stage were harvested and ensiled in 1.5-l anaerobic jars untreated or after the following treatments: control (no additives); Lactobacillus plantarum (LP) at $1.0{\times}10^6$ colony-forming units (CFU)/g of fresh forage; L. buchneri (LB) at $1.0{\times}10^6$ CFU/g; Propionibacterium acidipropionici (PA) at $1.0{\times}10^6$ CFU/g; and a formic acid-based preservative (FAP) at 3 ml/kg of fresh forage weight. Three jars per treatment were sampled on d 90 after ensiling, for chemical and microbiological analysis. At the end of the ensiling period, 90 d, the silages were subjected to an aerobic stability test lasting 5 d. In this test, $CO_2$ produced during aerobic exposure was measured along with chemical and microbiological parameters which serve as spoilage indicators. The silages inoculated with LP had higher concentration of lactic acid compared with the controls and the other treated silages (p<0.05). The controls and LP-inoculated silages spoiled upon aerobic exposure faster than LB, PA and FAP-treated silages. The controls and LP-inoculated silages spoiled upon aerobic exposure faster than LB, PA and FAP-treated silages due to more $CO_2$ production (p<0.05) in these two groups and development of yeasts unlike the other groups. In the experiment, the silages treated with LB, PA and FAP were stable under aerobic conditions. However, the numbers of yeasts was higher in the LP-inoculated wheat, sorghum and maize silages compared with the LB, PA and FAP-treated silages. The LB, PA and FAP improved the aerobic stability of the silages by causing more extensive heterolactic fermentation that resulted in the silages with high levels of acetic and propionic acid. The use of LB, PA and FAP as silage additives can improve the aerobic stability of whole-crop wheat, sorghum and maize silages by inhibition of yeast activity.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.307-312
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• 2000

The purpose of this study is to understand the Chinese noodles(mian tiao). Wheat seems to have been cultivated 3-4,000 years before according to the archaeological evidences from the neolithic sites. The five grains(rice, millet, beans, barley, barnyard millet) already appeared in the period prior to Chin dynasty and were used as whole grain, but it was not until Chun Chu Zhan Guo period that the introduction of the flouring method stimulated the cultivation of wheat. In Chin-Han period, when water power and animal force were put into usage to facilitate the mass production of wheat flour, 'Bing', a designation for all the food made of wheat first appeared in the literature, and it was this 'Bing' that had later developed into noodles. In Wei Chin Nan Bei Chao period, roasted 'Bing', namely 'Kao-Bing' made its first appearance, and in Tang period, various noodles were created with the increase of restaurants specialized in noodles. In Song dynasty, 'La-Mian', the noodles stretched and beat from noodle dough, was first introduced, and in Yuan period, invention of drying method made the appearance of dried noodles, 'Gua-Mian', possible, which was good for easy and long preservation. Qing dynasty developed the noodles with a variety of assorted ingredients. The Chinese noodles are classified by various standards such as main ingredients, cooking methods, kinds of sauce, secondary ingredients, shape, eating method, flavor, and look.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.264-279
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• 2015

The principal objective of this study was to evaluate the effects of the addition of sourdough to various grain flours in bread, specifically, in regards to the physicochemical characteristics of bread dough, sensory evaluation, and bread storage. As the incubation time of sourdough increased, the total titratable acidity increased. Viable yeast counts of sourdough increased consistently until the third day, while lactic acid bacteria counts increased until the second day. The weight of breads containing sourdough made with rye flour, strong flour, and Korean wheat flour were higher than that of the control. However, the height, volume, and specific volume of control were higher than those of the groups with sourdough made with various grain flours. The pH of breads containing sourdough was lower than that of the control, while the total titratable acidity and moisture content were higher than those of the control. In analyzing the visible mold colony during the five days of storage at $30^{\circ}C$, mold growth in breads containing sourdough made of Korean wheat flour, barely flour, and rye flour was retarded. In the color measurement, the L values of the control and bread containing sourdough made with barley flour were higher than that of the other groups after five days. The a value of bread containing sourdough made of rye flour was higher, and the b values of breads containing sourdough made of Korean wheat flour, barley flour and rye flour were higher than those of the other groups after five days. The hardness of breads containing sourdough increased as storage time increased, where as breads containing sourdough made of Korean wheat flour, Korean whole wheat flour, and rye flour revealed no significant differences with control group. Sensory evaluation scores in terms of after swallowing, taste, and overall preference of bread containing sourdough made of Korean wheat flour was higher than those of the control group.

• The Korean Journal of Pesticide Science
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• v.5 no.1
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• pp.36-45
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• 2001

This study was conducted to search new target enzymes of novel herbicide candidate. Total of 107 biochemical inhibitors reported to inhibit over than 100 different plant enzymes were purchased from commercial chemical companies. 15 inhibitors and 34 enzymes were selected by germination assay, seedling assay, wheat leaf disc assay, and whole plant assay. Among them, seven compounds of purine, phehyl-hydrazine, o-phenanthroline, oleylamine, dicyclohexylcarbodiimide, 7,8-benzoquinoline, and aminooxyacetic acid showed high herbicidal activity in the whole plant assay under greenhouse while 7,8-benzoquinone, 8-hydroxyquinoline, 2,2'-dipyridyl, and o-phenanthroline inhibited seed germination of barnyardgrass, rice, and tomato at concentrations of 1.25 to $5{\mu}M$. The compounds of 7,8-benzoquinoline, chlorpromazine, cyanuric fluoride, 4-methylpyrazole, oleylamine, tranylcypromine, and trifluoperazine inhibited the growth of cyanobacteria at 30 to $100{\mu}M$. The compounds of dicyclohexylcarbodiimide and chlorpromazine exhibited whitening effect on tile wheat leaf disc at $100{\mu}M$. These results suggest that the plant-specific enzyme inhibitors which have biological activities may supply the target enzyme for developing new herbicide candidate.

• Asian Journal of Atmospheric Environment
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• v.9 no.2
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• pp.173-186
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• 2015

In Bangladesh, increases in the tropospheric ozone ($O_3$) concentration and in soil salinization may lead to crop damage. To clarify the effects of $O_3$ and/or soil salinity on Bangladeshi wheat cultivars, BAW1059 (salt-tolerant) and Shatabdi (salt-sensitive) were exposed to 70-day treatments with $O_3$ (charcoal-filtered air (CF), $1.0{\times}O_3$, and $1.5{\times}O_3$) and different levels of soil salinity (0, 4, and $8dS\;m^{-1}$). In both cultivars, the whole-plant dry mass and grain yield were significantly reduced by exposure to $O_3$. Increased soil salinity caused significant reductions in whole-plant growth and yield in Shatabdi, but the reductions were negligible in BAW1059. No significant interactions between $O_3$ and salinity were detected for growth, yield, and leaf gas exchange parameters in both cultivars. We concluded that the effects of $O_3$ are not ameliorated by soil salinity in two Bangladeshi wheat cultivars, regardless of their salinity tolerance.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.66 no.4
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• pp.318-325
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• 2021

The objective of this study was to identify the effect of zebularine, a DNA methylation inhibitor, on the chromosomal association between homoeologous chromosomes in the wheat genetic background. Zebularine at a final concentration of 10 µM was used to treat the spikes of the double monosomic wheat addition line (DMA) with one Leymus mollis chromosome and one Leymus racemosus chromosome, both of which were in a homoeologous relationship. In late prophase, zebularine led to chromosome breakage in the Leymus homoeologous chromosomes. Chromosome breakage caused an increase in the frequency of chromosomal associations between the Leymus homoeologous chromosomes. Ordinary DMA showed 65 cells (35.3%) with chromosomal associations and 119 cells (64.7%) with no association, whereas treated DMA showed 102 cells (60.0%) with chromosomal associations and 67 cells (39.4%) with no association. In diakinesis, the Leymus bivalent showed a chromosomal association in the whole euchromatic region. In metaphase, the Leymus bivalent showed association in the whole chromosomal region, unlike other Leymus bivalents with partial chromosomal association. Chromosomal association by chromosome breakage occurred not only between Leymus chromosomes but also between Leymus and wheat chromosomes. The frequency of other chromosomal association (such as fusion and insert) was increased. Chromosome breakage by zebularine treatment is a useful method at the chromosome level as the spores with others are hereditary stable, although the homologous index (h) was not significantly different between ordinary DMA and treated DMA. It is necessary to study how to control zebularine treatment with a more stable concentration for chromosome breakage during meiosis.