• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.86-86
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• 2017

Prolamins are the main seed storage proteins in cereals. Gluten proteins seem to be prolamins because their primary structure have the meaningful quantity of proline and glutamine amino acid residues. Gluten proteins are found in crops such as wheat (Triticum aestivum), barley (Hordeum vulgare), and rye (Secale cereale) which are major food crops in the Triticeae tribe. Glutenin and gliadin, hordein, and secalin are typical gluten proteins found in wheat, barley, and rye, respectively. Gluten affect grain quality so that many researches, such as isolation or characterization of their genes, have been carried out. To improve the quality of grains in the Triticeae tribe, it is necessary to understand the relationship within their gluten proteins and their evolutionary changes. The sequences of nucleotides and amino acids of gluten protein including glutenins, gliadins, hordeins, and secalins were retrieved from NCBI (https://www.ncbi.nlm.nih.gov/) and Uniprot (http://www.uniprot.org/). The sequence analysis and the phylogenetic analysis of gluten proteins were performed with various website tools. The results demonstrated that gluten proteins were grouped with their homology and were mostly corresponded with the previous reports. However, some genes were moved, duplicated, or disappeared as evolutionary process. The obtained data will encourage the breeding programs of wheat, barley, rye, and other crops in the Triticeae tribe.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.767-774
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• 1997

For the standardization and quality improvement of traditional Korean Nuruk, 120 strains of fungi were isolated from Nuruks and 18 strains of them were selected as strains analysing the amylase and flavor. The genera of these fungi were identified as Aspergillus sp. (14 strains), Penicillium sp. (3 strains) and Rhizopus sp. (1 strains) by the conventional slide culture. Most of these fungi showed a better productivity of the saccharogenic and dextrinogenic enzymes in raw wheat bran culture than in cooked wheat bran culture. The ability of acid and flavor production was good in the raw wheat bran culture, and aflatoxins were not produced under the same culture. Penicillium sp. and Rhizopus sp. had high cell growth and amylast activity. Mixed culture of Aspergillus sp. No.3-6 and Penicillium sp. No.7-7 revealed a high liquefying and saccharifying activity as well as high flavors production. These results indicated that these fungi was proper strains for making Nuruk of good quality.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.427-434
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• 2009

To increase rice consumption and substitute rice flour for wheat flour to make gluten-free bakery products, the physicochemical and pasting properties of rice flours prepared from raw and soaked rices passed through different size screens were investigated. The quality properties of manju dough and preparation of rice manju were also measured. Dry milled flour with soaked rice (DMFSR) were decreased in ash and crude lipid contents compared to dry milled flour with raw rice (DMFRR). Water binding capacity, damaged starch content, and L value of rice flour increased with decreasing particle size, but the b value decreased. Peak, cold, and breakdown viscosities of DMFSR were higher than those of DMFRR by RVA. Hardness of manju dough with DMFSR was lower than that with DMFRR, but that of manju shell exhibited a reverse trend. Sensory difference testing revealed the smoothness of surface, hardness, roughness, and overall quality were significantly different (p<0.05). The smoothness of the surface of manju with DMFRR-200 and all DMFSR were better than that of manju prepared with wheat flour. Hardness showed lower values in DMFRR-200, and all DMFSR as well as wheat flour and roughness decreased with decreasing particle size. Rice manju with wheat flour, DMFRR-200, DMFSR-120, and DMFSR-170 ranked above 5 points and were not significantly different (p<0.05).

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.302-306
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• 1983

The changes in the mechanical model parameters during cooking and subsequent storage, were related to the sensory quality of the noodles. The sensory hardness and chewiness were tested by Milestone method and the overall preference was evaluated by hedonic scale test. Hardness was affected primarily by increasing cooking time and in lesser degree by storage time after cooking. Chewiness was diminished by increasing cooking time and subsequent storage. The preference of wheat flour noodle was not significantly affected by cooking time, while that of wheat·sweet potato starch noodle decreased significantly by excess cooking time. Instantaneous elasticity represented the softness of noodle. The elastic components and viscosity components had significant relationship with the sensory quality of wheat noodle. On the other hand the retardation time was important for the sensory quality of wheat-sweet potato starch noodle.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1373-1380
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• 1998

Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to $500\;{\mu}m$, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.2
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• pp.98-103
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• 2016

The preaent study was conducted to investigate the effect of mixed seeding of three wheat variwties, 'Anzunbaengimil', 'Jokyoung', and 'Sooan', on agricultural characteristics and quality of plants to select the most suitable mixed seeding ratio. We observed that the yield of plants obtained from the mixed seeding combinations was higher than those obtained from single seeding of the three varieties. The yield was high, especially for the combinations 'Sooan' and 'Anzunbaengimil' (80 and 20%, respectively) and 'Sooan' and 'Jokyoung' (90 and 10%, respectively). The protein content of the seedlings obtained from the above two combinations was higher than in the seedling of 'Sooan'. Based on our results, we suggest that mixed seeding of wheat varieties is more effective than single seeding in improving the yield and quality of plants obtained from mixed seeding.

• Journal of The Korean Society of Grassland and Forage Science
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• v.18 no.2
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• pp.157-162
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• 1998

This experiment was carried out to investigate the effects of harvesting date and additives on the quality of fall sown oat(Avena sativa L.) silage at the department of animal resources science, college of life resources science, Woosuk University, Wanju &om August, 1997 to March, 1998. The experiment was arranged in a split plot design with three replications. The main plots consisted of the harvesting date such as 15 Oct., 23 Oct. and 2 Nov. and different additives as subplots(control, wheat bran, formic acid, lactic acid bacteria, and wilting). The results otained are summarized as follow : The fiesh and dry matter yield of oat were increased by harvesting date delayed, then fiesh and dry matter yield at 2 Nov. were highest as 36,733 and 7,29Okg/ha, respectively. The dry matter content of oat silage was increased significantly by harvesting date delayed(P< 0.05), and DM content of wheat bran and wilting treatment was high at every harvest date. The DM loss was lower in LAB, formic acid and wheat bran treatment, but on significant difference was found among harvesting date(P< 0.05). Average pH of silage harvested at 23 Oct. was lowest as 4.06, and the quality(CP, NDF, ADF, and IVMDM) of oat silage was decreased by harvesting date delayed. The content of acetic acid was no difference among harvesting date, but butyric acid was decreased and lactic acid was increased at 23 Oct. harvest. The result of this study indicate that oat harvested at booting-heading stage of maturity with wilting wheat bran, and LAB could be recommended as producing high quality of oat silage.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.504-511
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• 2012

The effects of the addition of wheat fiber on physico-chemical properties and sensory characteristics of pork loin cutlets were investigated to develop pork loin cutlets formulated with different concentrations of wheat fiber (0, 1, 2, 3, and 4%). The moisture content, ash content, pH, and lightness of pork loin cutlets increased with increasing wheat fiber levels (p<0.05). However, the fat content, calorie, redness, hardness, cohesiveness, gumminess, and chewiness decreased with increasing wheat fiber levels (p<0.05). The protein content, yellowness, and springiness of pork loin cutlets did not show significant difference (p>0.05). The sensory evaluation shows the greatest overall acceptability was ranked at the pork loin cutlets added with wheat fiber at 3%. Pork loin cutlets with added wheat fiber could be commercially acceptable meat products, and can be improved quality characteristics. The best results were obtained for pork loin cutlets with addition of 3% wheat fiber.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.853-861
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• 2014

Cookies, muffins and baguettes were formulated with Korean wheat flour and compared with those made from imported wheat flour in terms of total phenol content, antioxidant activity, and in vitro protein digestibility (IVPD). Chunnyencho and Honghawsi were added to improve quality of the bakery products. Addition of Chunnyencho did not show any significant improvement, whereas Honghawsi increased total phenol content of cookies. Total phenol content in 80% ethanol extract of muffins prepared with Korean wheat flour was 1.5 times higher than those made from imported wheat flour, whereas total phenol content was 1.2 times higher in the 80% methanol extract of baguettes prepared with imported wheat flour compared to those made with Korean wheat flour. Overall, total phenol content of Korean wheat flour was higher than that of imported wheat flour because total phenol content was higher in 80% ethanol extracts than in 80% methanol extracts. Antioxidant activity was not significantly different between ethyl acetate extracts of bakery products from imported wheat and Korean wheat, whereas antioxidant activity of 80% methanol extract of muffins with Korean wheat was 2.4 times higher than that from imported wheat. IVPD was not significantly different in any bakery products made from imported wheat or Korean wheat but was higher in baguettes than cookies or muffins. Conclusively, bakery products made from Korean wheat had higher total phenol content and antioxidant activity than imported wheat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1443-1449
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• 2005

Quality characteristics and functional properties of Korean wheat noodle with brassica oleracea L. powder were investigated to develop health promoting and high quality product. Brassica oleracea L. powder was extracted with water and $70\%$ ethanol, and the extracts were tested its electron donating ability (EDA) and nitrite scavenging ability (NSA). Quality characteristics of the noodle were evaluated by its color, flavor, moisture, softness, texture and taste evaluation. Microbiological Quality was also tested counting total viable cells. EDA was highest at 1000 ppm of both water extract ($64\%$ of EDA) and ethanol extract ($76\%$ of EDA). NSA was highest pH 1.2 of both water extract ($42\%$ of NSA) and ethanol extract ($46\%$ of NSA). In antimicrobial activity test, Korean wheat noodle with $3\%$ pine pollen powder displayed $0.5{\~}1$ log cycle of total viable cell counts lower than that of control at 5 days of storage. Sensory evaluation of Korean wheat dried and cooked noodles with $3\%$ Brassica oleracea L. powder showed significantly higher scores in overall.