• The Korean Journal of Food And Nutrition
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• v.24 no.3
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• pp.350-361
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• 2011

A study was undertaken to examine the effect of the addition of job's tears(Coixlachryma-jobi L.) chungkukjang(soybeanfermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in job's tears chungkukjang & wheat bran powder and pounds cakes. Antioxidative activity was highly correlated with the total phenolic and total flavonoids contents of job's tears chungkukjang and wheat bran pound cakes respectively(r=0.9671, r=0.8335). The quality characteristics of job's tears chungkukjang powder and wheat bran powder pound cakes were estimated in terms of the specific load volume, hardness, hunter value of crumb and crust and sensory quality of cakes. The specific volume were increased significantly with increasing substitution level of job's tears chungkukjang and wheat bran powder(p

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.784-789
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• 2015

This study investigated the quality of muffins prepared with various concentrations of wheat sprout powder. Muffins were prepared by adding 0, 1, 3, 5, and 7% wheat sprout powder to flour of the basic formulation. The weight of muffins increased upon addition of 3~5% wheat sprout powder. Height and volume index of the muffins containing 1~5% wheat sprout powder were higher than those of the control. The pH, lightness, and redness of muffins decreased with 3~5% wheat sprout powder, whereas yellowness and moisture contents increased. The hardness of muffins increased upon addition of wheat sprout powder, but there was no significant difference among the sample groups. The total polyphenol contents and antioxidative activity as measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins increased as the concentration of wheat sprout powder increased. Muffins containing 1~5% wheat sprout powder showed acceptable sensory properties, including color, flavor, taste, and overall acceptability. Results indicate that the optimal concentration of wheat sprout powder in the muffin formula was 3~5% (w/w).

• Proceedings of the Korean Society of Life Science Conference
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• 2003.10a
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• pp.14-27
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• 2003

The genomes of Arabidopsis and rice have been fully sequenced. Genomic sequencing provides global information about genome structure and organization. A comprehensive research account of our recent studies conducted on genome painting, comparative genomics and genome fusion is provided in order to project the prospects of plant cytogenetic research in post-genomics era. Genome analysis by GISH using genome painting is demonstrated as an excellent means suitable for visualization of a whole genome, since total genomic DNA representing the overall molecular composition of the genome is used as a probe. FISH on extended DNA fibers has been developed for high-resolution FISH and has contributed to determining the copy number and order of genes. We have also mapped a number of genes involving starch synthesis on wheat chromosomes by FISH and compared the position of these genes on linkage map of rice. Macro synteny between wheat and rice can be observed by comparing the location of these genes in spite of the fact that the size of DNA per chromosome differs by 20 fold in two. Moreover, to approach our goal towards making bread and udon noodles from rice flour in future by incorporating bread making and the noodle qualifies in rice, we have been successful in introducing large genomic DNA fragments containing agronomically important genes of wheat into a rice by successive introduction of large insert BAC clones, there by expanding genetic variability in rice. We call this method genome fusion.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.277-298
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• 1991

Review of Korean and Chinese traditional nuruk was performed on the longitudinal change of ingredients and method of each nuruk. Manufacturing process of common nuruk was that flour, wheat chaff, grinded green pea and smartweed were doughed, footpressed to make 凹 type, covered it with mugwort, lotus leaf and cocklebur leaf and suspended it with string for 60 days to get wild mold. This is named Beungkuk. Manufacturing process of Sankuk was that cooked rice or uncooked rice grain was scattered, mixed often for 30 days. Ryokuk and Hongkuk are called Sankuk.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04a
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• pp.11-18
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• 2005

$\blacktriangleright$ Farinograph에서 발효물을 첨가한 반죽이 반죽발전시간은 길었으나 안정도는 짧게 나타났다. $\blacktriangleright$ Extensograph에서 발효물을 첨가한 반죽이 저항성은 높았으나 신장성은 낮았다. $\blacktriangleright$ 반죽의 발효부피는 발효물을 첨가한 반죽이 낮게 나타났다. $\blacktriangleright$ 반죽의 총산도 변화는 발효물을 첨가한 반죽에서 높게 나타났다. $\blacktriangleright$ 반죽의 pH 변화는 발효물을 첨가한 반죽에서 낮게 나타났다. $\blacktriangleright$ 발효물의 첨가는 반죽의 호화특성에 영향을 주지 않았다.

• Proceedings of the Korean Society of Crop Science Conference
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• 2003.10a
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• pp.230-231
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• 2003

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.235-239
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• 1995

After 1960, staple food consumption pattern of Korea underwent a significant change from the former rice-barley pattern to the present rice-wheat pattern. Therefore the present staple food consumption pattern of Korea may be defined as a mixture of grain and flour consumption.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.258-258
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• 2017

We received 73 wheat resources from CIMMYT for analysis of agricultural characteristics and qualities of them. We sowed 73 lines and 4 Korean varieties in fall and spring to compare differences of wheat traits between fall and spring seeding. The heading and maturity date of fall seeding lines has coming faster average 18 days than spring seeding lines. Fall seeding lines have more number of spike per $m^2$ and grain number of spike. Spike and awn length of spring seeding lines were shorter than fall seeding lines and stem length was variable to varieties in both condition. Protein contents of five of 73 lines, Jokyoung and Jopoom varieties decreased but the others increased. The sedimentation values of 34 lines include Jokyoung and falling number (F/N) of 44 lines include two varieties, Keumkang and Jokyoung, decreased but the others increased, respectively. Particle size was presented that most spring seeding lines were bigger. However, when it sowed in fall, the lightness (L) of wheat flour was lighter. Consequently, we confirmed when it was sowed in spring, agricultural traits and qualities of wheat got weak.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.442-446
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• 2005

This study was conducted to obtain basic information on the utilization of wheat flour for good organoleptic evaluation score. Wheat seed was milled by Buhler test mill. Volatile flavor compounds of five milling fractions such as Break $I{\cdot}II (B_1+B_2)$, Reduction I ($R_1$), Reduction II ($R_2$), Bran and Short were determined and their differences were discussed. There was significant difference in quantity of flavor compounds but no difference in qualitative composition among milling fractions. The outer layer of wheat endosperm ($R_2$ layer) showed higher amount of m-xylene and n-butanol in volatile flavor com­pounds compared with inner endosperm layer ($B_1,\;B_2,\;R_1$). The $R_2$ layer showed quantitatively higher composition of major flavor compounds than inner endosperm layer ($B_1,\;B_2,\;R_1$). This result points out that the $R_2$ layer exhibited stronger flavor than $B_1,\;B_2$, and Rl layers.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.205-208
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• 1980

Protein content and amino acid composition of three prospective Korean wheat varieties (Youngkwang, Wonkwang and Chokwang) were studied from the viewpoint of baking performance. 1. Protein contents of Korean varieties were Less than 10% which were relatively lower than the U. S. baking standard. These levels were considered insuffcient for best baking performance. 2. Compared to U. S. baking standard, Korean wheat varieties showed slightly lower level of glutamic acid, which is considered to play an important role in baking performance of flour. Approximately 25% decrease in glutamic acid content was observed in Korean varieties when the absolute amount of glutamic acid per unit sample size was compared. 3. Korean wheat varieties showed similar levels of proline and cystine, slightly higher levels of lysine, ammonia and aspartic acid; and slightly lower level of essential amino acids compared to the U. S. baking standard. 4. Protein content and amino acid composition of Korean wheat varieties were considered to be intermediate of U. S. baking and cookie standards. From this viewpoint, Youngkwang showed the greatest potential for best baking performance among Korean varieties.