• 한국식품조리과학회지
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• 제28권6호
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• pp.703-709
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• 2012

Using market-selling rice flour, four rice wet noodles were prepared with three hydrocolloids: wheat flour, hydroxypropyl methyl cellulose (HPMC), and potato starch at different levels based on pre-test, and the physical and sensory properties of the noodles were measured and compared. The rice noodle with hydrocolloids showed much higher peak and final viscosity than wheat flour noodle (control). Rice noodle also showed higher hardness, cohesiveness and springiness than control in textural properties, however, the noodle with the highest hydrocolloids (wheat flour 15%, HPMC 12.5%, potato starch 17,5%) showed lowest cohesiveness and springiness values among samples. By sensory evaluation, the rice noodle with 15% wheat flour, 8.5% HPMC, 17.5% potato starch showed the highest scores in appearance, taste, texture and acceptability. HPMC in noodles seemed to influence on the noodle quality than potato starch or wheat flour. For making rice noodle, adequate level of hydrocolloids could improve noodle quality such as viscoelasticity, however, excess addition made the noodle coarse.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.195-195
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• 2022

Abiotic stress is a major problem in global agriculture as it negatively affects crop growth, yield, and quality. Wheat (Triticum aestivum) is the world's second-highest-producing food resource, so the importance of mitigating damage caused by abiotic stress has been emerging. In this study, we performed GWAS to search for SNPs associated with salt tolerance and drought tolerance. NaCl (200 mM) treatment was performed at the seedling stage using 613 wheat varieties in Korean wheat core collection. Root length, root surface area, root average diameter, and root volume were measured. Drought stress was applied at the seedling stage, and the above phenotypes were measured. GW AS was performed for each phenotype data using the MLM, MLMM, and FarmCPU models. The best salt-tolerant wheat varieties were 'MK2402', 'Gyeongnam Geochang-1985-3698', and 'Milyang 13', showing superior root growth. The significant SNP AX-94704125 (BA00756838) were identified in all models. The genes closely located to the significant SNP were searched within ± 250 kb of the corresponding SNP. A total of 11 genes were identified within the region. NB-ARC involved in the defense response, FKSI involved in cell wall biosynthesis, and putative BP Ml involved in abiotic stress responses were discovered in the 11 genes. The best drought-tolerant wheat varieties were 'PI 534284', 'Moro of Sind', and 'CM92354-33M-0Y-0M-6Y-0B-0BGD', showing superior root growth. This study discovered SNPs associated with salt tolerance in Korean wheat core collection through GWAS. GWAS of drought tolerance is now proceeding, and the GWAS results will be represented on a poster. The SNPs identified by GWAS can be useful for studying molecular mechanisms of salt tolerance and drought tolerance in wheat.

• 한국작물학회지
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• 제30권4호
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• pp.381-387
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• 1985

밀의 등숙에 따른 종실의 품질과 제분특성에 대하여 검토하였다. 천립중과 용적중은 등숙이 진행됨에 따라 그리고 수분함량이 감소함에 따라 증가하였으며 출수후 40일이 성숙기로 추정되었다. 종실의 수분함량과 천립중 및 용적중은 각각 -0.877＊＊ 및 -0.761＊＊의 부의 상관이 있었으며, Pearling index와는 0.915＊＊의 정의 상관이 있었다. 제분특성과 관련된 배유는 등숙초기에도 종실의 많은 부분을 차지하고 있었으나 제분평점은 출수후 40일이 되어서야 일정수준에 도달하였다. Break-Reduction flour ratio는 품종에 따라 큰 차이가 있었으며, 특히 조광은 높은 Break-Reduction flour ratio를 보였다. 천립중과 제분율, 회분함량 및 제분평점과는 0.603＊＊, -0.958＊＊ 및 0.956＊＊의 고도의 상관이 있었다.

• 한국조리학회지
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• 제14권4호
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• pp.385-397
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• 2008

The effects of defatted soy flour on the physicochemical characteristics of dough and bread-making properties were studied with sodium stearyl lactylate(SSL) as an emulsifier. Defatted soy flour was added to the wheat flour at the level of 0$\sim$12%. The emulsifier was added to the wheat flour-defatted soy flour blends at the level of 0.5 and 2%. Set-back and consistency in amylogram were significantly decreased as the level of soy flour was increased. On comparison with control, the bread made from defatted soy flour especially had less specific loaf volume. The specific loaf volume of wheat flour-defatted soy flour bread prepared with 0.5$\sim$2% SSL was better than that without SSL. Decrease of L value (lightness) of crust color and decrease of L value of crumb color were shown with the increase of defatted soy flour. From the result of sensory evaluation, wheat flour-defatted soy flour bread containing up to 6% defatted soy flour with 1.0% SSL were rated as high quality. Most of texture parameters of bread increased with the increase of defatted soy flour and decreased with increase of SSL. Considering the volume and sensory characteristics of bread, bread prepared with 6% defatted soy flour and 1% SSL was regarded as highly acceptable.

• 한국작물학회지
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• 제46권5호
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• pp.360-366
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• 2001

Flour physicochemical properties of six Korean waxy wheat lines and their parental plants, including Kanto 107 and BaiHuo, which have partially null in GBSS (granule bound starch synthase), were evaluated in this study. The very low amylose content (3.20%) of Korean waxy wheat lines, which had been influenced by the null in all three GBSS isoforms encoded by three Wx loci, could result in the higher starch swelling power (25.15%), lower starch and flour pasting temperature (61.37$^{\circ}C$; 65.85$^{\circ}C$), and higher starch pasting peak viscosity and breakdown (246.60 RVU; 161.50 RVU) than those of their parental plants. In addition to high swelling and pasting properties, Korean waxy wheat lines had the higher protein content (12.80%), alkaline water retention capacity (97.39%), SDS sedimentation volume (80.33 $m\ell$) and damaged starch content (4.35 %) than those of their parental plants.

• 한국식품조리과학회지
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• 제8권3호
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• pp.281-289
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• 1992

The physicochemical, rheological and sensory characteristics of Backsulgies added with dietary fibers-cellulose, pectin and wheat bran-were investigated. The maximum acceptable ratio of fibers was 10% for wheat bran or cellulose, 3% for pectin. As me results of physicochemical analysis, cellulose and pectin had larger water-binding capacity man wheat bran. Swelling power was increased with temperature increment. But the type of added dietary fiber did not make significant differences. The degree of gelatinization was measured by maltose content. The retrogradation of backsulgies was significantly delayed by the addition of dietary fibers. The retardation effect of dietary fibers for retrogradation of backsulgies was also proved by textural analysis and time constant determination of Avrami equation. Pectin had especially excellent delaying effect while me storage time extended. There were no significant differences in sensory characteristics between me backsulgi with no dietary fibers and backsulgies added with cellulose 3%, pectin 1% and wheat bran 3%. Therefore, we concluded mat cellulose 3%, pectin 1% and wheat bran 3% were me optimum addition ratios, which have the delaying effect of retrogradation, and which could be accepted as same as conventional backsulgies organoreptically.

• 동아시아식생활학회지
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• 제12권6호
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• pp.574-579
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• 2002

찹쌀가루에 멥쌀가루나 밀가루를 첨가하여 탁주나 소주로 반죽하여 제조한 우메기떡의 기계적, 관능적 품질 특성을 평가하였다. 1. 찹쌀가루에 밀가루 첨가시료의 탄력성, 점착성이 멥쌀가루 첨가시료보다 높은 경향이었으며 응집성은 멥쌀가루나 밀가루 첨가 비율이 증가할수록 높았다. 밀가루 첨가, 소주반죽 시료가 견고성이 높았다. 2. 찹쌀가루에 대한 멥쌀가루, 밀가루 함량이 10～50%로 증가함에 따라 호화도가 감소하였다. 3. 관능검사 결과 찹쌀가루에 밀가루를 50% 첨가하고 탁주로 반죽한 GWT50% 시료가 색, 향, 맛, 촉촉한 정도, 씹힘성, 전치전인 기호도가 유의적으로 높았다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.293-293
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• 2022

This study is to develop new wheat breeding material through wide hybridization with wild species harboring useful characteristics such as salt, heat, and drought tolerance. Leymus mollis, wild rye was used to improve wheat genetic quality. L. mollis, is a perennial plant harboring tolerance against salt, heat, and drought because L. mollis distributes on the seaside. The F₁ hybrids were produced by crossing between common wheat (Triticum aestivum L., Chinese Spring) and L. mollis. Genomic in situ hybridization revealed that the F₁ hybrids have L. mollis genome. For the evaluation of salt and drought tolerance, seeds from the F₂ were used. Under 2% NaCl solution, the F₃ wheat-Leymus addition plants with salt tolerance showed more tillering and longer roots than other F₃ plants without salt tolerance. Also, the F₃ plants with salt tolerance showed better shallow-rooted than other F₃ plants without salt tolerance. Finally, the F₃ plants with salt tolerance made seed-setting under 2% NaCl condition, but other F₃ plants without salt tolerance were not. Under drought conditions, the F₃ plants with drought tolerance showed longer culm and spike length than other F₃ plants without drought tolerance and even those of Chinese Spring under well-water conditions. We evaluated and selected the F₃ plants with salt or drought tolerance for generation advancement.

• 동아시아식생활학회지
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• 제20권4호
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• pp.567-574
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• 2010

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

• 동아시아식생활학회지
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• 제22권6호
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• pp.795-801
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• 2012

This study was conducted to investigate the effects of loquat (Eriobotrya japonica Lindl.) leaf powder (LLP) on quality characteristics of dumpling shells. Dumpling shell samples were prepared with wheat flour containing different amounts of LLP, and their characteristics were then investigated. Amylography revealed that the gelatinization temperature of the LLP-wheat flours composite increased, while the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity, all decreased with increasing LLP content. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased. Moreover, the addition of LLP increased hardness, cohesiveness, and adhesiveness, while it reduced springiness. Overall, sensory evaluation revealed that dumpling shells with 5% LLP were preferred more than other samples.