Protein related parameters of pan bread and white salted noodles prepared from 26 Korean wheat cultivars and 6 commercial and imported wheat flours were evaluated to elucidate the relationship between rheological properties and end-use characteristics and to determine the effects of Glu-1 and Glu-3 alleles on those characteristics in Korean wheat cultivars. SDS-sedimentation volume based on protein weight was positively correlated with mixograph parameters and maximum height of dough and also positively correlated with bread loaf volume, crumb firmness and springiness of cooked noodles. Within Glu-1 loci, 1 or 2* subunit and 5 + 10 subunits showed longer mixingtime, higher maximum height of dough, and larger loaf volume than null allele, 2.2 + 12, and 2 + 12 subunits. Cultivars with 13 + 16 subunits at Glu-B1 locus showed higher protein content and optimum water absorption of mixograph than cultivars with 7 + 8 subunits. At Glu-3 loci, Glu-A3d showed longer mixing time than Glu-A3e, and Glu-B3d and Glu-B3h had stronger mixing properties than Glu-B3i. Glu-B3h had higher loaf volume and hardness of cooked noodles than Glu-B3d. Glu-D3a had lower protein content than Glu-D3c, and Glu-D3b showed stronger mixing properties than Glu-D3a. Glu-D3c showed lower hardness of cooked noodles than others.

End-use properties of 26 Korean wheat cultivars(KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW(Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. In lightness of prepared noodle dough sheet, Lightness value(L*) of KWC was lower than those of commercial flour for making white salted noodle(Com1), commercial flour for making for yellow alkaline noodle(Com2), and commercial flour for multi-purpose(Com4). Lightness value(L*) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In end-use quality of bread, Bread volume of commercial flour for making bread(Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

Allelic variations in glutenin and puroindolines of Korean wheat cultivars evaluated to determine the effects of allelic variations on physico-chemical properties of flour and qualities of white salted noodles. In grain hardness and flour yield, Pinb-D1b had higher hardness index and flour yield than Pinb-D1a alleles. Glu-B1b and Glu-D1f also had lower hardness index than other alleles at the same locus and Glu-A1c, Glu-A3e and Glu-B3i alleles showed lower flour yield than other alleles. In flour compositions, Pina-D1b and Pinb-D1b showed higher particle size, ash and damaged starch content and lower lightness of wheat flour than Pina-D1a and Pinb-D1a. Glu-A1c, Glu-B1b, Glu-D1f, Glu-B3d and Glu-B3i showed lower particle size of flour than other alleles at Glu-1 and Glu-B3 locus. Korean wheats with Glu-B1f, Glu-D1a and Glu-B3b alleles had higher damaged starch content and lower lightness of flour than wheats other alleles at the same locus. Glu-B1b, Glu-D1f, Glu-B3d and Pina-D1a showed lower protein content and Glu-A1c, Glu-B1b, Glu-D1f Glu-B3d, Glu-B3i and Pinb-D1b showed lower SDS-sedimentation volume than other alleles. Hardness of cooked noodles ranked as Glu-A1a > Glu-A1c > Glu-A1c at Glu-A1 locus. Glu-B3h showed higher hardness of cooked noodles (5.10 N) than other alleles at Glu-B3 locus (< 4.66 N).

Flour characteristics of 26 Korean wheat cultivars(KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW(soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS(dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Particle size of flour positively correlated with ash, damaged starch, and lightness value(L*) of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie(Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. SDS sedimentation volume based on a constant flour weight(SDSS) of KWC was lower than those of DNS and Com3. Mixing time and maximum dough height(Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW(Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWC flours showed higher amylose content and lower peak viscosity than those of AH(Australian hard), ASW, commercial flour for making white salted noodles(Com1), commercial flour for making yellow alkaline noodles(Com2) and Com3.

Puroindoline alleles, grain characteristics, milling performances and physical properties of flour of 22 Korean wheat cultivars were evaluated to determine the influence of puroindolines genotypes on grain and flour characteristics and to provide useful information for improving milling and end-use quality in Korean wheat breeding programs. Nine Korean wheat cultivars carried with Pina-D1a/Pinb-D1a, 11 cultivars had Pina-D1a/Pinb-D1b and 2 cultivars were Pina-D1b/Pinb-D1a. Korean wheats carrying with Pina-D1a/Pinb-D1a genotypes showed lower test weight and thousand kernel weight, area and roundness of grain and hardness index in grain characteristics, lower flour yield and higher proportion of break flour in milling performances and lower average particle size of flour, ash and damaged starch content, water retention capacity, yellowness-blueness and higher lightness of flour than wheats with Pina-D1a/Pinb-D1b or Pina-D1b/Pina-D1a genotypes. Pina-D1a/Pinb-D1b genotypes showed lower 1000-kernel weight, grain area, higher average of particle size of flour, higher ash and damaged starch content than Pina-D1b/Pina-D1a genotypes. There was no difference in hardness index of grain, milling performances, flour color between Pina-D1a/Pinb-D1b and Pina-D1b/Pina-D1a genotypes. These results could present the information to improve milling quality and physical properties of flour in Korean wheat breeding programs.

Flour physicochemical properties of 26 Korean wheat cultivars, 7 imported wheat and 5 commercial wheat flours were evaluated to determine making for yellow alkaline noodles (YAN) in this study. In physical characteristics of YAN, ash and damaged starch content was 0.42% and 3.79%. Flour color of YAN was 92.17 in L*, -1.45 in a* and 9.77 in b*. Protein content, SDS-sedimentation based on a constant flour weight (SDSSF), on a constant protein weight (SDSSP) and dry gluten content was 11.97%, 59.00 mL, 48.00 mL and 8.20%. Water absorption, mixing time and tolerance of mixograph was 61.50%, 3.75 min and 24.00 mm. In starch characteristics, amylose and total starch was 23.72% and 76.10. L* value of flour decreased when ash, damaged starch, protein content of flour increased. Protein content of wheat flour was positively correlated with SDSSP, dry gluten and mixograph water absorption. SDSSF showed positively correlated with SDSSP, mixograph mixing time and mixing tolerance (r = 0.641, P < 0.001, r = 0.464, P < 0.05 and r = 0.618, P < 0.001, respectively) and SDSSP positively correlated with dry gluten, mixograph water absorption, mixing time and mixing tolerance (r = 0.550, P < 0.05, r = 0.520, P < 0.01, r = 0.396, P < 0.05 and r = 0.552, P < 0.01, respectively).

Polyphenol oxidase (PPO) is implicated in discoloration of white salted noodles and other wheat based foods. PPO activity was evaluated to determine the effect on discoloration of noodle dough sheets prepared from 25 Korean wheat flours during storage and to screen experimental lines with low PPO activity in 52 Korean wheats. PPO activity was assayed with whole-seed and performed with L-dihydroxyphenylalanine (L-DOPA) as substrates. Absorbance by L-DOPA assay of 25 Korean wheats was from 0.285 to 1.368 at 475 nm. PPO activity was significantly related with grain characteristics, including 1000-kernel weight and grain colors. In flour characteristics, PPO activity positively correlated with ash and protein content (r = 0.658, P < 0.001 and r = 0.424, P < 0.05, respectively) and negatively correlated with L* value of flour (r = 0.412, P < 0.05). In the changes of color of noodle dough sheet, L* and b* values consistently decreased and a* value increased during storage. PPO activity negatively correlated with L* value of noodle dough sheet during storage (r = 0.566, P < 0.01 at 2 hr, r = 0.547, P < 0.01 at 24 hr, and r = 0.509, P < 0.01 at 48 hr). But, no significant relationship was found in between PPO activity, a* and b* values during storage. The 52 Korean wheat lines examined in this study were divided into 3 different groups, low (< 0.500), medium (0.501-0.999) and high level (> 1.000), on the basis of the level of PPO activity. Twenty two Korean wheat lines showed low level of PPO activity and Suwon 252, 277 and 280 showed lower PPO activity (< 0.200) than others.

A new peanut variety “eonan”(Arachis hypogaea ssp. hypogaea L.) was developed at the Yeongnam Agricultural Research Institute, NICS, in Milyang in 2007. It was developed from the cross between the erect short stem cultivar “P9128” and the high-yielding cultivar “aekwang” “eanan”which is Virginia plant type has 18 branch number per plant with early maturing and long-ellipse shaped large kernel. Each pod has two grains with brown testa and 100 seed weight was 87 g in the regional yield trials (RYT). Especially this variety has resistance to lodging owing to short stem. The free sugar and tannin content of fresh peanut are 3.7% and 0.48%, respectively, similar to check variety. In the regional yield trials “eonan”was outyielded than check variety by 14% with 8.59 MT/ha for fresh pod and by 7% with 3.75 MT/ha for grain.

A new peanut variety “ungsan”(Arachis hypogaea ssp. hypogaea L.) was developed at the Yeongnam Agricultural Research Institute, NICS, in Milyang in 2007. It was derived from a cross between a short stem cultivar “atonoka”and a high-yielding local cultivar “echeon” “ungsan”is the Virginia plant type. It has 18 branches per plant and 40 cm of main stem height. Each pod with long-ellipse shaped large kernel has two grains with light-brown testa and 100 seed weight was 95g in the regional yield trials (RYT). “ungsan”showed more resistant to web blotch compared with check variety. In the regional yield trials “ungsan”was outyielded in grain yield to the check variety by 16% with 4.45 MT/ha for grain.

A new peanut variety “harmpyeong”(Arachis hypogaea ssp. hypogaea L.) was developed at the Yeongnam Agricultural Research Institute, NICS, in Milyang in 2007. It was developed from the cross between the high-yielding cultivar “hindaekwang”and the very short stem cultivar “CGV94216” This Virginia plant typed “harmpyeong”has 33 cm stem height and 18 branch number Each pod with ellipse-shaped large kernel has two grains with brown testa and 100 seed weight was 88 g in the regional yield trials (RYT). This variety also showed more resistant to web blotch compared with check one. Especially it has resistance to lodging until harvesting owing to short stem. In the regional yield trials “harmpyeong”was outyielded than check variety by 13% with 4.35 MT/ha for grain.

“aegjoong” a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross “eumkang”“lgeuru”during 1996. “aegjoong”was evaluated as “ksan307”in Advanced Yield Trial Test in 2004. It was tested in the regional yield trial test between 2005 and 2007. “aegjoong”is an awned, semi-dwarf and soft white winter wheat, similar to “eumkang”(check cultivar). The heading and maturing date of “aegjoong” were similar to “eumkang” Culm and spike length of “aegjoong”were 77 cm and 7.5 cm, similar to “eumkang” “aegjoong”had lower test weight (802 g) and lower 1,000-grain weight (39.8 g) than “eumkang”(811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. “aegjoong”showed moderate to pre-harvest sprouting (23.9%) although “eumkang”is susceptible to pre-harvest sprouting (38.9%). “aegjoong”had similar flour yield (72.4%) and ash content (0.41%) to “eumkang”(72.0% and 0.41%, respectively) and similar flour color to “eumkang” It showed lower protein content (8.8%) and SDS-sedimentation volume (35.3 ml) and shorter mixograph mixing time (3.8 min) than “eumkang”(11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of “aegjoong”were similar to “eumkang” “aegjoong”had softer and more elastic texture of cooked noodles than “eumkang” Average yield of “aegjoong”in the regional adaptation yield trial was 5.88 MT ha-1 in upland and 5.35 MT ha-1 in paddy field, which was 13% and 17% higher than those of “eumkang”(5.21 MT ha-1 and 4.58 MT ha-1, respectively). “aegjoong” would be suitable for the area above the daily minimum temperature of -10℃ in January in Korean peninsula.

간식용 대립 땅콩의 선호도가 높음에 따라 대립 양질 다수성 신품종 육성을 위하여 단경 다수성인 ‘CUP brittle’과 조숙인 ‘대광’를 인공교배하여 육성한 조평의 주요 특성을 요약하면 다음과 같다. 조평은 버지니아 초형으로 개화기가 빠르고 지상부 생장습성은 직립 단경 다분지성이다. 조평은 대광땅콩에 비해 성숙협수, 성숙협비율등 양호한 등숙특성을 보이며 100립중이 87g인 대립품종이다. 도복은 매우 강한 특성을 나타내며 갈반병, 그물무늬병, 흑반병에 비교적 강하고 낙엽율도 낮아 생육 후기까지 녹엽 유지에 유리하였다. 조평은 단백질이 30.9%, 기름함량이 43.1%이고 양질지방산중 올레산과 리놀산의 비율이 2.1로 산화안정성이 양호한 특성을 가진다. 조평은 3년간 지역적응시험 결과 대광땅콩에 비하여 전국평균 8.37ton/ha로서 11% 증수되었다. 조평은 개화가 빠르고 병해에도 강한 편이나 충분한 성숙을 위하여 강원도와 산간 고냉지를 제외한 지역에서 적응성이 높은 품종이다.

간식용 풋땅콩의 선호도가 높음에 따라 대립 양질 다수성 신품종 육성을 위하여 자색종피인 ‘HYQ(CG)S-10’와 다수성인 ‘신광땅콩’을 인공교배하여 육성한 참원의 주요 특성을 요약하면 다음과 같다. 참원은 신풍초형으로 주경과 분지에서 개화 및 착협하고, 지상부 생장습성은 직립 소분지성이다. 참원은 팔광땅콩에 비해 성숙협수는 같으나 100립중이 90g으로 5g 더 높은 대립품종이다. 갈반병, 그물무늬병은 팔광땅콩 보다 강하고 낙엽율도 낮아 생육후기까지 녹엽 유지에 유리하였다. 참원의 기름함량은 25.8%, 단백질이 31.3%로서 팔광땅콩에 비해 높고, 탄닌함량이 낮고 유리당 함량이 높아 풋땅콩의 품질이 양호하다. 참원은 3년간 지역적응시험 결과 대광땅콩에 비하여 풋땅콩이 전국평균 8.93MT/ha로서 18%, 종실이 3.95ton/ha로서 4% 증수하였다. 참원은 개화가 빠르고 병해에도 강한 편이나 충분한 성숙을 위하여 강원도와 산간 고냉지를 제외한 지역에서 적응성이 높은 품종이다.