• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1177-1182
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• 1998

The antimutagenic and cancer cell growth inhibitory effects of woorimil contained herb and seaweed powders were examined. While woorimil itself showed only 40% antimutagenic effect on S. typhymurium TA98 against 4NQO(0.15 g/plate), water extracts of mountain herbs and seweeds including Comfrey, wormwood, Kale, Angelica utilis and pine leaves showed 80~90% antimutagenicity. On the other hand, these extracts along with woorimil showed 68 to 80% antimutagenic activities. Low antimutagenic activities of less than 50% were shown when these extracts were tested on TA98 against Trp P 1(0.5 g/plate), but high antimutagenic activities of 80~93.3% were shown on TA100. Water extracts of Capsella bursa pastoris and Allium grayi exhibited 60~80% of the activites in cytotoxicity tests of woorimil water extracts(0.5mg/ml) on human lung carcinoma cell. A549 showed 10% cell growth inhibitory effect. When mixed with Comfrey and Angelica utilis extracts, it showed 23~25% inhibition and other extracts showed only 12~23% inhibition. Cytotoxicity test of woorimil extracts on human liver cancer cell Hep3B revealed 20% inhibition. The additions of pine needle extracts, Angelica utilis and Comfrey showed 33%, 29% and 25% inhibition, respectively. But other extracts showed only 20% inhibition.

• 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.

• Food Science and Preservation
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• v.6 no.2
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• pp.161-166
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• 1999

In order to increase the Korean wheat-cultivators' incomes as well as to promote their consumptions, the native wheat of 11 varities (Chokwangmil, Geurumil, Eunpamil, Tapdongmil, Woorimil, Olgeurumil, Alchanmil , Gobunmil, Geungangmil Seodunmil and Suwon 265) were investigated on dough properties to compared with those of two imported wheat varieties, DNS (Dark Northern Spring Wheat) and ASW (Austrlian Standard White). In dough stickiness, Chokwangmil was highest as 81.78, and the mean value of native wheat was 53.98 g. ASW and DNS showed the stickiness values of 58.7 g and 52.9 g, respectively. Tapdongmil was highest in the tensile tone of dough as 87.6 g. In the texture test, the highest elasticity, gumminess, firmness and chewiness were observed in Woorimil as values of 0.980, 1,022.8, 1,562.7 and 1,001.9, respectively, while the highest cohesiveness and adhesiveness were obtained from Suwon 265 and Geurumil, respectively, as 0.710 and -609.4. In amylogram properties, the initial gelatinization temperature was ranged from 65$^{\circ}C$ to 69$^{\circ}C$, and maximum, minimum and final viscosities were highest in Woorimil as 1,140, 1,100 and 1,730 BU, respectively. In farinogram, water absorption rate was highest in Suwon 265 as 65.1%, which required the longest dough arrival time of 3.5 min. Dough developing time, weakening and stability were longest in Gobunmil as 9.7. 32.1 and 29.9 min., respectively. The resistance of dough was highest in Olgeurumil as 110 BU.

• Food Science and Preservation
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• v.6 no.2
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• pp.167-172
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• 1999

The noodle making characteristics were investigated for both eleven varities of Korean wheat, such as Chokwangmil, Geurumil, Eunpamil, Tnpdongmil, Woorimil, Oigeurmil, Alchanmil, Cobunmil, Geumgangmil, Seodunmil and Suwon 265, and two varieties of imported wheat, DNS(Dark Northern Spring Wheat) and ASW(Australian Standard White). After cooking of dry-noodle, the elasticities were 0.59-0.79 in the native wheat and 0.55-0.57 in the imported wheat. Among the varieties showing the highest value in the various texture properties of cooked dry-noodle, Alchanmil was highest in gumminess, Geungangmil in cohesiveness, Olgeurumil in adhesiveness, Geurumil in fimmess, Chokwang in chewiness, Tapdongmil in tensile strength Gobunmil in breaking strength. After cooking the wet-noodle, Tapdongmil in elasticity, Geurumil in adhesiveness, Geumgangmil in gumminess, cohesiveness, firmness and chewiness, and Suwon 265 in tensile strength showed the highest values in the respective textural properties. From the sensory evaluation of the cooked dry-noodle, the significant differences (p<0.05) among wheat varieties were observed in color, texture and overall quality. As a result, ASW was excellent in our all qualities of cooked dry-noodle followed by Tapdongmil, Alchanmil and Geumgangmil. The cooked wet-noodle also showed the high sensory scores (p<0.01) were showing the best in Tapdongmil, followed by Eunpamil, Geumgangmil and Woorimil.

• Proceedings of the Korean Society of Crop Science Conference
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• 2004.10a
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• pp.21-35
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• 2004

Wheat is one of the most important cereal grain in the world, and also the staple next to rice in Korea based on its consumption. Although wheat planted area was dramatically decreased during late two decades in Korea compared to those of 1960s, fortunately there has been a continuous effort in recent to revive the wheat cultivating in this country by the non-government organizations such as Woorimil, Kanong etc. As the resusts, the cultivation area has increased to 3,792ha in 2004 from near zero ha of late 1980s. However there are many a pending problem that has to be solve In near future to enlarge the area more and more. The improvement of the postharvest technologies in wheat is one of the homeworks. This paper presents the numerous technologies that are applied to wheat as it moved from the field to final users. it investigated the technologies for harvesting, drying, storing and handling, insect management, and transporting, and blending in advanced wheat producing country..

• Culinary science and hospitality research
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• v.17 no.1
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• pp.171-183
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• 2011

This research is to figure out the manufacture proper1ies and the effect of adding red ginseng powder into cookies. When adding red ginseng powder into wheat, there was no significant change in moisture content while the amount of WRC and AWFC increased significantly. In the manufacturing and quality characteristics, there was no noticeable change in thickness and spreadability. Also, wheat cookies containing red ginseng powder didn't show significant differences either and the control plot had the biggest diameter. The change of chromaticity showed that L-value and b-value seemed to significantly decrease while a-value increased a lot In other words, the more ginseng powder was added, the darker its external colour became. In the organic characteristics, the control plot showed the best result in volume, crust, top grain and in almost every part. The volume had the most satisfying result with 6% of red ginseng powder added, and there was not much difference among the groups added with red ginseng powder. Generally, adding up tp 12% of ginseng powder was found best when making cookies.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.194-199
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• 2002

Eight Korean wheat cultivars were milled and evaluated for the properties of white layer cake-making, compared to a commercial soft wheat flour. Milling yields of the Korean wheat cultivars ranged from 62.5 to 71.8%. The protein and ash contents of flours milled from Korean wheat cultivars ranged from 7.70 to 10.58% and 0.51 to 0.71%, respectively. Woorimil, Alchanmil and Olgeurumil flours, having low protein content, showed very weak mixing characteristics. Even though Eunpamil and Geurumil flours showed longer mixing time and higher peak height, they had week dough stability. Slight differences in pH and specific gravity of cake batter were observed among the Korean wheat flours. Cake volume measured by rapeseed displacement was in the range of $837.5{\sim}952.5\;cc$. Alchanmil flour demonstrated the highest specific volume of 2.40, and the other domestic flours symmetrical and uniform than those with the commercial soft wheat flour. Volume of white layer cakes was negatively affected by flour protein content and somewhat associated with crumb softness. Crumb color of cakes prepared with domestic wheat flours was slightly darker and more yellowish. Hardness of fresh cakes prepared with domestic flours ranged from 307.33 to 416.60 $g_f$.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.754-760
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• 2004

Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.