• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.282-282
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• 2017

The many factors such as sugar content, moisture, type of bacteria which predominate, buffering capacity, packing and sealing are known to be associated with silage fermentation quality. Among the sugar content are particularly important, because effective silage ensiling relies on the fermentation of sugar content to lactic acid by lactic acid bacteria. Sugar content is also known to affect the protein utilization of rumen. This study was conducted to observe the effect of water soluble carbohydrates on fermentation characteristics and in vitro digestibility of whole crop wheat silage. This experiment was used standard cultivars (Cheongwoo, Hordeum balgare L) and solid breeding line of whole crop wheat. The materials harvested at the 30 after heading day and chopped for making silage, and using this silage carried out in vitro digestibility for 6, 12, 24 and 48 hours. For the feed value, crude protein, NDF, ADF contents showed slightly higher than the before ensiling and TDN contents were slightly lower compared to the before ensiling, but did not show the significantly different. For the sugar contents, fructose and glucose contents were decreased in the after ensiling compared to the before ensiling, there were more reduced at the containing high sugar content wheat. The pH value was lower at containing high sugar content wheat. lactic acid content was significantly higher at the containing high sugar content wheat. Therefore, there was profitable to the production of high quality wheat silage at the higher the sugar content. In in vitro digestibility test, containing high sugar content HW34line showed significantly higher dry matter digestibility at 6 and 12 hours of incubation and amount of NH3-N lower other line in all incubation time. Therefore, there was profitable to the production of high quality wheat silage at the higher the sugar content.

• Korean Journal of Food Science and Technology
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• v.13 no.1
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• pp.74-89
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• 1981

Breadmaking is a complex system in which many variables govern the production of acceptable bread. Lipids, a minor component of wheat flour, function importantly in bread-making. Shortening, or fat, is one of the essential ingredients in commercial baking. Beneficial shortening effect depends on type and quantity of lipids present in wheat flour and also on wheat flour quality. Surfactants have been used in baking industry during last decade because certrain surfactants can replace shortening and/or natural flour lipids. A proper combination of lipidshortening-surfactant is more useful in the production of specialty breads such as whole wheat breads, high protein breads, high fiber breads or even non-wheat composite breads rather than in the production of regular white breads. This presentation is a review of recent studies on the contribution of flour lipids, shortening, and surfactants, alone or in combination in the production of breads; illustrations are mainly from data obtained in the author's laboratory.

• Korean Journal of Microbiology
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• v.10 no.2
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• pp.79-86
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• 1972

The possibility of substituting potato or sweet potato for the wheat, one of the raw materials for soy sauce, was studied by measuring the amylase and proteolytic activities of Koji. Also optimum conditions of Koji making were determined. It was found that substitution of up to 30% (starch content) of wheat content (15% of the total bean and wheat content) with potato yielded good qulity of soy sauce. Use of more than 30% potato yielded a Koji of low enzymatic activity. This was attributed to the high moisture content of potato. It ws also found that substitution of up to 50% (starch content) of wheat content(25% of the total bean and wheat content) with sweet potato yieldede a good quality of soy sauce. But the taste was inferior to the control (the soy sauce which was made with 50% of bean and 50% of wheat).

• Korean Journal of Food Science and Technology
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• v.9 no.1
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• pp.81-83
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• 1977

A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation of Ramyon made from those flours. The naked barley(20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.361-366
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• 2016

The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, $250{\mu}m$) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and ${\beta}$-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78.68%), with peak and final viscosities of 3,099 and 3,563 cp, respectively. Peak and final viscosities, trough, breakdown, and setback of the blends were decreased with the addition of BBP. Noodles made with Backjoong had the highest thickness score, while the hardness of noodles made with blends of Goso or Backjoong and 20% BBP were similar to those made from wheat flour only. The WHC of the samples was strongly correlated with PC, crude fiber, and ${\beta}$-glucan. The PC was not correlated with final viscosity, setback, thickness, hardness, gumminess, or chewiness.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.197-202
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• 2012

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

• Food Science and Preservation
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• v.15 no.6
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• pp.884-890
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• 2008

This study was conducted to investigate the quality of white pan breads baked with various Korean and imported wheat flours. The approximate composition of the Korean wheat flour was 12.0614.06% moisture, 11.8314.02% crude protein, and 0.320.54% crude ash. Relative to the Korean wheat flour, the moisture and crude protein contents of imported wheat flour were lower, and the crude ash content was higher. The pH of white pan bread was lowest with imported wheat flour and highest with H.Y woorimil. The color L and a values in the crumb were lower with imported wheat flour than with Korean wheat flour. The volume and height of dough was lowest with G.S woorimil, and the specific volume and yield of dough was highest with K.K woorimil. The baking loss rate of bread was highest with G.R woorimil and lowest with G.S woorimil. In texture characteristics, hardness was lower and chewiness, adhesiveness, springiness and cohesiveness were higher with imported wheat flour than with Korean wheat flour. In the sensory evaluation, breads made with Korean wheat flour were superior in taste and flavor to bread made with imported wheat flour.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.571-575
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• 2018

The author made rice cookies using 100% rice and measured their density, spreadability, color, hardness, and fatty acid contents. The density was not significantly different between wheat cookies and the rice cookies made here; however, the density of dough tended to be higher in the rice cookies. Spreadability tended to be lower in rice cookies than wheat cookies. Regarding the color of rice cookies, L, indicating brightness, was found to be higher in rice cookies than in wheat cookies, and a, indicating redness, was found to be lower in rice cookies than in wheat cookies. B, indicating yellowness, was not significantly different between wheat cookies and rice cookies, and hardness tended to be lower in rice cookies. Regarding fatty acid contents, saturated fatty acids such as myristic acids, palmitic acids, and stearic acids were found in rice cookies; However, the contents of saturated fatty acids tended to be lower in rice cookies than in wheat cookies. The monounsaturated fatty acids found in rice cookies were mainly oleic acids, and the polyunsaturated fatty acids found in them were linoleic acid, and these were found more in rice cookies than in wheat cookies. Concerning essential fatty acids such as linoleic acids, linolenic acids, or arachidonic acids, they were found more in cookies made of rice powder than in those made of wheat powder.

• The Plant Pathology Journal
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• v.32 no.2
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• pp.145-156
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• 2016

Fusarium graminearum Schwabe causes Fusarium head blight (FHB), a devastating disease that leads to extensive yield and quality loss of wheat and other cereal crops. Twelve isolates of F. graminearum were collected from naturally infected spikes of wheat from Assiut Egypt. These isolates were compared using SRAP. The results indicated distinct genetic groups exist within F. graminearum, and demonstrated that these groups have different biological properties, especially with respect to their pathogenicity on wheat. There were biologically significant differences between the groups; with group (B) isolates being more aggressive towards wheat than groups (A) and (C). Furthermore, Trichoderma harzianum (Rifai) and Bacillus subtilis (Ehrenberg) which isolated from wheat kernels were screened for antagonistic activity against F. graminearum. They significantly reduced the growth of F. graminearum colonies in culture. In order to gain insight into biological control effect in situ, highly antagonistic isolates of T. harzianum and B. subtilis were selected, based on their in vitro effectiveness, for greenhouse test. It was revealed that T. harzianum and B. subtilis significantly reduced FHB severity. The obtained results indicated that T. harzianum and B. subtilis are very effective biocontrol agents that offer potential benefit in FHB and should be harnessed for further biocontrol applications. The accurate analysis of genetic variation and studies of population structures have significant implications for understanding the genetic traits and disease control programs in wheat. This is the first known report of the distribution and genetic variation of F. graminearum on wheat spikes in Assiut Egypt.

• Journal of The Korean Society of Agricultural Engineers
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• v.66 no.4
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• pp.17-26
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• 2024

This study aimed to design and build a web-based decision support system for wheat cultivation management. The system is designed to collect and measure the weather environment at the growth stage on a daily basis and predict the soil moisture content. Based on this, APSIM, one of the process-based crop models, was used to predict the potential yield of wheat cultivation in real time by making decisions at each stage. The decision-making system for wheat crop management was designed to provide information through a web-based dashboard in consideration of user convenience and to comprehensively evaluate wheat yield potential according to past, present, and future weather conditions. Based on the APSIM model, the system estimates the current yield using past and present weather data and predicts future weather using the past 40 years of weather data to estimate the potential yield at harvest. This system is expected to be developed into a decision support system for farmers to prescribe irrigation and fertilizer in order to increase domestic wheat production and quality by enhancing the yield estimation model by adding influence factors that can contribute to improving wheat yield.