• Food Industry
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• s.18
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• pp.80-83
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• 1974

밀가루에 물을 가하여 반죽을 하게되면 특별한 점성과 신장성을 나타낸다. 이것은 밀의 배유부단백질이 gluten을 형성하므로서 나타나는 성질인데 이와같은 성질은 타곡류의 배유부에서는 볼 수 없고 오직 밀의 배유부만이 갖는 특성이다. 밀의 배유부가 이와같은 특성을 지니고 있기 때문에 타곡류가 도정에 의하여 입형으로 가공되는데 비해 밀은 제분에 의하여 분형으로 가공되는 것이다.

• Transactions of Materials Processing
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• v.1 no.2
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• pp.7-13
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• 1992

분말의 압축과 소결책의 단조 공정에서 균일하고 강도 높은 제품을 얻기 위해서는 밀도 및 밀도 분포의 조절이 매우 중요하다. 이 연구에서는 재료의 밀도 변화 특성을 고려할 수 있고, 임계 밀도 이하에서도 적용시킬 수 있는 다공질 재료의 항복조건을 유한요소법에 적용시켜 업셋 단조, 3차원 압흔 공정을 해석하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.10
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• pp.1307-1313
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• 2007

In order to evaluate the utilization of immature green wheat kernels as food processing material, these experiments were carried out to analyze general composition, free sugars, free amino acids, mineral content and color of 3 wheat varieties according to their heading dates. Contents such as moisture, crude protein, crude lipid and ash were gradually decreased according to the days after heading of 3 wheat varieties, while crude fiber and starch were gradually increased. Maltose and maltotriose contents in immature green wheat kernels were high but its rapidity decreased by closing to ripeness. Contents of free amino acids showed a tendency to decrease, among which alanine content was the highest around 25 days after heading, and then glutamic acid, GABA, glycine in order. Contents of total free amino acid were decreased by closing to ripeness. Among 3 wheat varieties, its contents of Guru wheat was the highest. As wheat matured, ${\beta}-glucan$ contents were decreased from 1.5% to 0.28% on 43 days after heading. Mineral contents of 3 wheat varieties were generally increased by closing to ripeness after coming into ears, and K, Mg were especially prominent. As wheat matured, lightness was decreased, while redness and yellowness were increased. Considering chemical composition and color, the immature green wheat were produced through blanching the spikes harvested before the yellow ripe stage. The harvested green wheat cereals is able to eat raw wheat or cook it as food processing material.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.3
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• pp.225-233
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• 2019

This study was conduct to investigate the effect of mixed seed sowing and flour blending on the uniformity of flour quality of Korean domestic wheat. Two wheat varieties (Keumkang and Baegjoong) were selected for sowing mixed seeds, and their growth characteristics and flour quality were analyzed. Quality of flour blending with the same varieties was also evaluated. The ratios for mixed seed sowing and flour blending were from 0 to 100% with a 10% increase of interval for each treatment. On increasing the portion of Baegjoong in mixed seed sowing, the heading time was a little delayed, however, yield increased. The results of the flour quality showed lower damaged starch content and sodium carbonate SRC (solvent retention capacity) value for Keumkang than for Baegjoong. Protein quantity by protein content and quality by SDSS (Sodium Dodecyle Sulfate-Sedimentation) volume, lactic acid SRC, and mixograph pattern of Keumkang were superior to those of Baegjoong. Compared with mixed seed sowing, overall quality characteristics of flours with different ratios showed predictable and proportional change by flour blending. This demonstrated the successful application of flour blending, compared with mixed seed sowing, for improving the uniformity of flour quality.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.61-74
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• 2010

Flour characteristics of 26 Korean wheat cultivars (KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW (soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS (dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Ash and damaged starch content of KWC was similar to that of imported wheat and commercial flour (Com), but lightness value ($L^*$) were lower than those of Com. Particle size of flour positively correlated with ash, damaged starch, and lightness value ($L^*$) of flour. L ($^*$) value of flour negatively correlated with ash, damaged starch, and particle size of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie (Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. HRW (hard red winter) and commercial flour for baking bread (Com3) was similar to Hanbaek, Joeun, Jopoom, Keumkang, and Sukang. SDS sedimentation volume based on a constant flour weight (SDSS) of KWC was lower than those of DNS and Com3. Mixograph water absorption of KWC similar to imported wheat and Com. Mixing time and maximum dough height (Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW (Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWV flours showed higher amylose content and lower peak viscosity than those of AH (Australian hard), ASW, commercial flour for making white salted noodles (Com1), commercial flour for making yellow alkaline noodles (Com2), and Com3.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2015.11a
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• pp.156-156
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• 2015

도금 시뮬레이션의 목적은 실제 도금 상황에서의 전류밀도 및 도금두께 분포를 정확히 예측하여 최상의 품질과 최적의 공정조건을 확립하는데 있다. 제품에 부착된 도금 두께는 기하학적 배치에 의한 저항 (1차 전류밀도), 전기화학적 전하교환 반응에 의한 분극 (2차 전류밀도) 및 확산, 유동 등 도금물질의 공급에 의한 분극(3차 전류밀도)에 의해 결정이 된다. 현재까지 도금 시뮬레이션은 1차 전류밀도 예측에 대한 전자기학적 해석과 Butler-Volmer 식에 근거한 동력학적 전기화학 해석을 통해 2차 전류밀도 분포 해석만 이루어졌다. 즉, 도금 반응에 있어서 물질공급은 항상 일정하게 유지되는 것을 가정하고 해석을 하였다. 이는 3차 전류밀도 분포에 있어서 전극반응 계면에서의 유동에 의한 물질공급이 전기화학과는 다른 물리(physics) 영역이어서 이를 전기화학과 coupling 하는데 기술적으로 어렵기 때문이었다. 그러므로, 물질공급반응이 속도결정단계가 되는 고속도금이나 저농도 도금, gap, tranch, via hole, through hole 등의 도금의 경우에는 해석결과에 큰 오차를 야기하게 된다. 본 발표에서는 그동안 접근하지 못했던 전기도금 해석에 있어서 유동해석을 커플링하여 다중물리해석을 한 결과를 발표한다. 시편으로는 회전원판전극과 회전 헐셀을 이용하여 회전속도 (rpm)에 따른 전류밀도 및 도금두께 분포의 변화 거동을 예측하였다.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.565-572
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• 2016

This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.

• Korean Journal of Plant Resources
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• v.35 no.5
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• pp.659-666
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• 2022

The effect of rye B chromosome (rye B) on chromosome association was investigated in meiosis of wheat addition line. The wheat addition line was with one Leymus mollis chromosome and one L. racemosus chromosome which are under homoeologous relationship. Chromosome behavior of the two Leymus chromosomes in wheat genetic background was revealed by genomic in situ hybridization. In the first metaphase, most of the two Leymus chromosomes showed univalent in the wheat addition line without rye B (98.1 ± 0.5%). On the other hand, the wheat addition line with rye B showed higher frequency of bivalent (10.3 ± 0.2%) than wheat addition line without rye B (1.9 ± 0.5%). The wheat addition line without rye B showed abnormal bivalents with abnormal structure while the wheat addition line with rye B showed normal bivalent in low frequency. By rye B, some bivalent was composed of wheat and L. racemosus, and some trivalent was composed of wheat bivalents with L. mollis chromosome. Also, some wheat bivalents showed hyper-crossover, so those wheat bivalents showed abnormal structure compared to other wheat bivalents with normal structure such as ring, rod, and pan.

• Analytical Science and Technology
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• v.5 no.3
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• pp.339-343
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• 1992

The content of lysophosphatidyl choline (LPC) in wheat starch lipids from six cultivar representing three classes of wheat was determined by a high performance liquid chromatography using UV-detection (HPLC-UV). The HPLC-UV assay had a sensitivity of LPC concentrations above $5{\mu}g/50{\mu}l$ and required 80 minutes per chromatogram.