Current Regional Cultural Situation and Evaluation of Grain Characteristics of Korean Wheat. I. Survey of Production Practices in Korean Wheat Cultivar Growers by Region

Journal of Food Quality

Kwak

et al. 2019

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

Section: Proximate Composition and Wet Gluten Content Of Wwfssupporting

confidence: 52%

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

Kang

Journal of Food Quality

Kwak

et al. 2019

“…Heading of three wheat varieties occurred between 24 and 27 April (Table 3), coinciding with the nationwide heading date (Kang et al, 2014). However, since the daily average temperature in mid-February 2017 in the central region where Cheonan is located was 0.4°C higher than in 2016, the heading dates of three varieties in 2017 were all two days earlier than in 2016.…”

Section: − 1 Wheat Growthmentioning

confidence: 78%

Optimization of a Wheat-small Red Bean Double-cropping System in South Korea

Yang

Hong

et al. 2022

Preprint

Wheat (Triticum aestivum L.) and small red bean [Vigna angularis (Willd. Ohwi & Ohashi)] are the main ingredients of walnut-shaped “Hodugwaja”. An wheat-small red bean double-cropping system was evaluated in a rice field in the Cheonan region (Korea) to determine its effect on land use. The effects of different quality of wheat and small red bean were also investigated using selected wheat (‘Keumgang’, ‘Sooan’, and ‘Goso’) and small red bean (‘Hongeon’, ‘Chungju’, and ‘Arari’) varieties. The effect of different fertilizer treatments [N1 (50%, 6.6 kg/10a), N2 (100%, 8.8 kg/10a), and N3 (200%, 13.2 kg/10a)] were investigated for wheat, while the effect of sowing date and density were investigated for the small red beans. Our findings revealed that the best variety, sowing date, and nitrogen level combination for wheat-small red bean double-cropping system is ‘Goso’ sown on October 26, N3 nitrogen application, and ‘Chungju’ sown on July 10 with high ridge cultivation, at a density of 60 × 15 cm. This system was the most ideal yielding 521.6 kg/10a (1000 m2) and 275 kg/10a of ‘Goso’ and ‘Chungju’, respectively. This pioneering research provides a reliable cultivation plan and theoretical basis for implementing the double-cropping system of wheat-small red beans in central Korea.

“…Jokyoung (Jokyoung), a Korean domestic wheat species, was developed in 2004 for baking purposes and can be grown in all regions of the Republic of Korea [11]. Approximately 20% of farmers grow Jokyoung mainly in the southeast region of the Korean peninsula [12]. Several studies have reported the physicochemical properties of wheat flour and food products made from Jokyoung.…”

Section: Introductionmentioning

confidence: 99%

Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)

Byeon

Journal of Food Quality

et al. 2020

The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.