• Journal of The Korean Society of Grassland and Forage Science
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• v.29 no.2
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• pp.129-136
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• 2009

This study was to optimize the harvest time of several winter cereal forage crops. Barley, rye, oat, triticale and wheat were evaluated for the quantity and quality of hay and silage at four different harvesting stages, including heading, 10 days after heading (DAH), 20 DAH and 30 DAH. Barley and wheat harvested at 20 DAH, and oat and triticale at 30 DAH showed maximum dry matter yield. Crude protein content of barley, wheat, triticale and oat decreased significantly with advancing crop maturity. Mean crude protein content was the highest in rye and the lowest in oat. The NDF and ADF content of barley, wheat, triticale and oat decreased with late harvest, while rye increased. Maximum total digestible nutrients (TDN) content was recorded in barley and wheat harvested at 20 DAH, in triticale and oat at 30 DAH, and in rye at heading. The maximum TDN content of silage, 66.98%, was recorded in barley, followed by wheat, triticale, oat and rye. However, The crude protein, NDF and ADF of silage was 1 to 4 times higher than those of hay. In this study, barley harvested at 20-25 DAH, wheat and triticale at 30 DAH, and rye at heading provided a good compromise between dry matter yield and forage quality. At this stage, a sufficient quantity of fodder with moderate forage quality was obtained.

• Korean Journal of Plant Resources
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• v.35 no.5
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• pp.686-695
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• 2022

The grain yield and flour quality of winter wheat (Triticum aestivum L. 'Jokyung') were investigated in the paddy fields in which the double-cropping of wheat linked to rice (Oryza sativa L.) and its alternative crops [black soybean (Glycine max (L.) Merr.), sesame (Sesamum indicum L.), and perilla (Perilla frutescens (L.) Britton)] was applied. In the soils in which black soybean, sesame, and perilla as pre-crops were cultivated, the soil pH was higher and the electrical conductivity was lower than in the rice pre-cropped soil. In addition, the available phosphate (Av. P₂O₅), and contents of Ca²⁺ and Mg²⁺ were higher than in the rice pre-cropped soil. Winter wheat growth characteristics such as culm length, spike length, number of spikes and grains were generally favorable in the black soybean pre-cropped soil. However, the grain yield of winter wheat increased in the black soybean, sesame, and perilla pre-cropped soils by 100 kg/10a or more than in the rice pre-cropped soil. Furthermore, protein content and SDS-sedimentation value of the flour were higher, while amylose content was slightly lower, in the black soybean, sesame, and perilla pre-cropped soils than in rice pre-cropped soil. These results suggest that cultivation of rice alternative crops such as sesame, black soybean, and perilla as pre-crops in paddy soil could improve the physical and chemical properties of the soil and contribute to producing high-quality wheat flour more advantageous for the baking process.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.22 no.2
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• pp.59-64
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• 1977

The relationship between grain yield. protein content and sedimentation value in wheat were studied using 9 varieties cultivated at 8 locations in Korea. The grain yields of wheat varied widely, according to varieties and locations. Negative correlations between grain yield and protein content, and grain yield and sedimentation value were observed, while a positive correlation between protein content and sedimentation value was observed. Specific sedimentation values of soft wheats were below 4, while those of hard wheats were above 5. The intermediate varieties had sedimentation values of 4-5. This showed that specific sedimentation values could be used as a criterion in the classification of wheat quality.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1123-1132
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• 2015

Winter wheat is a suitable crop to be ensiled for animal feed and China has the largest planting area of this crop in the world. During the ensiling process, lactic acid bacteria (LAB) play the most important role in the fermentation. We investigated the natural population of LAB in whole-crop wheat (WCW) and examined the quality of whole-crop wheat silage (WCWS) with and without LAB inoculants. Two Lactobacillus plantarum subsp. plantarum strains, Zhengzhou University 1 (ZZU 1) selected from corn and forage and grass 1 (FG 1) from a commercial inoculant, were used as additives. The silages inoculated with LAB strains (ZZU 1 and FG 1) were better preserved than the control, with lower pH values (3.5 and 3.6, respectively) (p<0.05) and higher contents of lactic acid (37.5 and 34.0 g/kg of fresh matter (FM), respectively) (p<0.05) than the control. Sixty LAB strains were isolated from fresh material and WCWS without any LAB inoculation. These LAB strains were divided into the following four genera and six species based on their phenotypic, biochemical and phylogenetic characteristics: Leuconostoc pseudomesenteroides, Leuconostoc citreum, Weissella cibaria, Lactococcus lactis subsp. lactis, Lactobacillus buchneri, and Lactobacillus plantarum subsp. plantarum. However, the prevalent LAB, which was predominantly heterofermentative (66.7%), consisted of Leuconostoc pseudomesenteroides, Leuconostoc citreum, Weissella cibaria, and Lactobacillus buchneri. This study revealed that most of isolated LAB strains from control WCWS were heterofermentative and could not grow well at low pH condition; the selective inoculants of Lactobacillus strains, especially ZZU 1, could improve WCWS quality significantly.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.685-694
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• 2006

The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p<0.001, p<0.05, respectively) with increasing brown rice flour content. From the acceptance test, the aroma and texture of the cookies with added brown rice flour were significantly(p<0.001) lower than those of the wheat flour cookies. However, the appearance, taste, and overall acceptance of the cookies with added brown rice flour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the savory aroma of the cookie with 30% brown rice flour was significantly strong(p<0.001). The brown rice flavor of the cookies with brown rice flour was significantly stronger(p<0.001) than that of the wheat flour cookie, but there were no significant differences among the cookies with brown rice flour in it. The crispness of the cookies increased significantly(p<0.001) with the inclusion of brown rice flour in the mixture, especially for the mixture with 30% brown rice flour which had the highest value of crispness among the cookies. The graininess and brown color of the cookies increased significantly(p<0.001) with increasing brown rice flour content, especially for the mixture with 30% brown rice flour which had the highest values among the cookies.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.183-193
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• 2020

The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.686-697
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• 1994

The hardness of hard red winter (HRW) wheat had an effect on the yield of farina , as it positively correlated with the coarse fraction (over 34W) and negatively correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.730 than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule0. Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling , whereas it did not govern spaghetti cooking quality, Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

• Journal of Nutrition and Health
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• v.18 no.3
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• pp.234-241
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• 1985

The purpose of this study was to investigate changes in nutritive quality of fermented wheat bran prepared by culturing with a microorganism, Aspergillus oryzae, in an attempt to improve the quality of protein in feedstuff. After incubation of wheat bran with Aspergillus oryzae, the contents of chemical composition, including amino acids, riboflavin and amino-nitrogen were increased, but the level of nitrogen free extract was reduced. The effects of supplementation of fermented wheat bran on the rat diets were evaluated by measuring growth rate, feed efficiency and biological values, such as NPU, PER and NPR. Sixty four male Sprague Dawley rats of 5-6 weeks of age were adopted for the feeding trial for 10 days period, and levels of dietary protein were set at 10%. The %contribution of protein from casein, wheat bran and fermented wheat bran for the other dietary treatments were, in the order, 50-50-0%, 50-30-20%, 50-20-30% and 50-0-50%, respectively. In the result of this study, no significant difference were observed in the amount of feed intake body weight gain and feed efficiency. On the whole, the values of NPU, PER and NPR of all the fermented wheat bran groups appeared to be higher than those of the group whose half of the protein was from wheat bran.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.425-433
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• 2019

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of ${\alpha}$- and ${\beta}$-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The 'Dahyang' barley showed the highest diastatic power with $117.61^{\circ}L$, while for wheat, 'Baegjoong' produced the highest diastatic power with $85.25^{\circ}L$. The enzymatic activities, ${\alpha}$- and ${\beta}$-Amylase for barley cultivar was $110.17{\sim}214.70{\mu}nit/g$ and $869.73{\sim}1,638.43{\mu}nit/g$, respectively. Likewise, ${\alpha}$- and ${\beta}$-Amylase for wheat cultivar was $73.19{\sim}132.23{\mu}nit/g$ and $726.70{\sim}889.30{\mu}nit/g$, respectively. The highest sugar content of Sikhye from barley was $11.10^{\circ}Bx$ ('Hyeda'), while from wheat, was $10.20^{\circ}Bx$ ('Baegjoong'). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in 'Dahyang' Sikhye at 6.91%. There was significant positive-correlation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.