The purpose of this study was to evaluate the appearance, physicochemical, physical, and fermentation properties of the fermented soybean produced by manufacturing with inoculation the different types of microbial strains. The strains were inoculated by the NSI (natural strains inoculation), and the SSI (selective strain inoculation) were treatments. The appearance showed differences in color, viscous substance, and hardness depending on strains inoculation and fermentation duration. The pH, and total acidity were 6.40~7.26%, and 0.10~0.39% respectively with differences depending on the samples. The moisture content as the fermentation duration increased, the NSI (56.03~57.66%) decreased and the SSI (56.71~58.63%) increased. The physical characteristics of the hardness increased as the fermentation duration increased for the NSI and the SSI decreased. The color values for the L, a, and b values were 47.64~58.56, 7.15~9.08, and 12.41~17.30, respectively. The α-amylase and protease activities of the SSI were the highest among all treatments. The total viable cell counts of the fermented soybean products by strains were 5.02 to 9.77 log CFU/g, and SSI (fermentation, 48 hours) was the highest. The amino-type nitrogen contents of all samples were 301.62~746.97 mg% and the SSI showed the highest content. The amino acid had the highest glutamic acid content.

In this study, the properties of the substances fermented soybean producted by manufacturing with several Aspergillus strains were investigated. The five soybean cultivar that includes miso, jinpung, pyeongwon, cheonga and chamol were used in this experiment. The pH and total acidity were 6.30~6.66%, and 0.27~0.48%, respectively with differences depending on the samples. The color values for L value, a, and b value were 60.28~69.80, 0.64~3.68, and 11.48~31.21, respectively. The amylase activities, protease activities, and amino-type nitrogen of the jinpung samples were the highest among all cultivars. The mold counts the fermented soybean products by cultivars were 6.18~9.14 log CFU/g, and miso was the highest. Free amino acid and organic acid contents were highest in the jinpung and showed different composition depending on each sample. A total of 18 volatile aroma-compounds, including two acids, four alcohols, four ketones, three phenols, one furan, three pyrazines, and one miscellaneous compounds. In conclusion, it is expected that manufacturing A. oligze inoculation fermented soybean products using jinpung cultivar will improve quality.

This study evaluates the quality properties of soybean cultivar for fermented soybean products with several Aspergillus spp., which were selected based on their high antimicrobial activities. The six soybean varieties Daewonkong, Taekwangkong, Jinpung, Daechan, Daepung-2, and Seonpung were used in the experiment. Physicochemical analysis of soybeans showed that the cured fat and protein contents were 18.28-19.15 and 36.49-38.72%, respectively. The pH and total acidity (TA) were 6.31-6.60 and 0.36-0.48%, respectively. The amino nitrogen contents of all samples were in the range of 641.23 to 791.12 mg%, while Daechan showed the highest content (791.12 mg%). Mold counts of fermented soybean products were 7.63-9.20 log CFU/g. Hunter color values for L value, a value, and b value ranged from 59.52-71.28, 0.11-3.03, and 14.61-31.70, respectively. The amylase and protease activities of the Daepung-2 and Daechan were the highest among all the cultivars. The rank order of major free amino acids was glutamic acid > lysine > alanine > aspartic acid, with Daepung-2 and Daechan being the highest. As a result, Daepung-2 was suitable as a soybean cultivar, exhibiting high quality standards for the fermentation process of the fermented soybean products.

In this study, we analyzed the nutritional composition properties of soybeans and the organic acids, amino acids and volatile flavor compounds of fermented soybean products. We used five soybean cultivars including Pyeongwon, Jinpung, Saedanbaek, Saeolkong and Cheonga for this experiment. Physicochemical analysis of soybeans, showed that the cured protein and fat contents were 35.12∼45.12 and 14.26∼20.14%, respectively. The rank order of major organic acids was lactic acid > acetic acid > fumaric acid, with Saedanbaek being the highest. Total amino acid content of the samples was 358.12∼657.28 mg/100 g, and glutamic acid, alanine, cysteine, valine, leucine, histidine and arginine were the major amino acids. We identified a total of 34 volatile aroma-compounds, including 7 alcohols, 7 acids, 7 ketones, 5 phenols, 2 esters, 1 furan, 4 pyrazines, and 1 miscellaneous compounds. As a result of this, could be applied to determine the suitability of cultivars and the quality for the process of the fermented soybean products.

Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of α- and β-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The ‘Dahyang’ barley showed the highest diastatic power with 117.61 °L, while for wheat, ‘Baegjoong’ produced the highest diastatic power with 85.25 °L. The enzymatic activities, α- and β-Amylase for barley cultivar was 110.17~214.70 μnit/g and 869.73~1,638.43 μnit/g, respectively. Likewise, α- and β-Amylase for wheat cultivar was 73.19~132.23 μnit/g and 726.70~ 889.30 μnit/g, respectively. The highest sugar content of Sikhye from barley was 11.10 °Bx (‘Hyeda’), while from wheat, was 10.20 °Bx (‘Baegjoong’). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in ‘Dahyang’ Sikhye at 6.91%. There was significant positivecorrelation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

This study evaluates the quality properties of soy-paste soybean cultivar for fermented soybean products. The six soybean varieties that include Jinpung, Saedanbaek, Daepung 2, Pyeongwon, Cheonga and Saeolkong were used in the experiment. The range of water uptake ratio, hardness after soaking and hardness after steaming were 117.00~131.33%, 1.65~3.30 kg and 0.05~0.14 kg, respectively. The physicochemical analysis indicated the following: Moisture content, 63.27~68.72%; pH, 6.43~6.60; total acidity, 0.27~0.45%. Color values for L value (lightness), a value (redness), and b value (yellowness) ranged from 39.07~67.92, 7.64~11.79, and 7.48~20.67, respectively. The amylase and protease activities of the Saedanbaek samples were the highest among all cultivars. The amount of viscous substance in the fermented soybean products by cultivars ranged from 5.93 to 8.37%, and Saedanbaek was the highest. The total viable cells counts for soybean fermented products were 9.11~9.42 log CFU/g. The amino-type nitrogen contents of all samples were in the range of 401.07 to 524.47 mg% and Saedanbaek cultivars showed the highest content (524.47 mg%). Based on the results, Saedanbaek will be suitable as a soy-paste soybean cultivar and the quality standards for the fermentation process of the fermented soybean products.

재가열에 따른 쌀의 품종별 물리적 특성을 관찰하기 위하여 고품질 밥쌀용으로 개발된 쌀(다보, 대보, 삼광, 수광, 신동진, 진수미, 하이아미)을 취반 후, 24시간 냉장, 냉장 후 재가열에 따른 물리적 특성을 분석하였다. 텐시프레셔를 이용한 품종별 식감특성을 분석한 결과, 경도는 삼광이 가장 낮았으며, 대보, 하이아미가 가장 높았다. 부착성, 탄력성, 찰기는 신동진이 가장 낮았다. 품종에 따라 밥을 취반한 다음 취반 직후, 취반 후 24시간 냉장보관, 냉장보관 후의 색도, 물성, 미세구조를 관찰하였다. 색도 분석결과, 취반 후 냉장 및 재가열에 의해 밥의 명도가 떨어지는 경향을 보였다. 취반한 후의 물성 분석 결과, 하이아미가 다른 품종에 비해 모든 항목에서 가장 높은 값을 보였다. 취반한 후 24시간 냉장 보관하였을 때는 경도, 점착성 및 씹힘성이 증가하였으며, 재가열에 의해 그 값은 다시 감소하였다. 주사전자현미경을 이용하여 밥의 미세구조를 관찰한 결과, 하이아미의 경우 취반 직후에 중앙부분의 입자가 치밀하게 뭉쳐 있음을 확인할 수 있었다. 냉장 저장 및 냉장 후 재가열에 의해 모든 품종에서 기공이 조금 더 명확하게 형성된 것을 확인하였다. 본 연구결과를 종합하여 볼 때, 벼 품종 특성에 따라 취반 후 재가열 및 보관에 따라 물리적 품질 특성이 달라지는 것으로 확인되었다. 추후 본 연구결과를 기초로 하여 취반 후 재가열 및 보관에 따른 이화학적 및 관능적 품질 분석 등과 같은 후속 연구를 통해 고품질 밥쌀용으로 개발된 쌀이 산업적 이용을 위한 응용연구가 지속적으로 수행되어야 한다고 판단된다.

본 연구에서는 우리나라의 전통메주의 품질관리 및 표준화를 위한 기초자료로 제시하고자 전국적으로 수집한 전통메주 18종(TM1~TM18)의 이화학적 및 미생물 분포의 특성을 조사하였다. 메주의 외관은 시료에 따라 색, 곰팡이 생성 양상 등이 다르게 나타났으며, 형태는 사각형으로 무게는 약 0.84~2.04 kg 정도로 나타났다. 이화학적 특성으로 pH, 적정산도, 수분함량 및 조단백질 함량을 측정한 결과, pH는 5.31~ 8.21, 적정산도는 0.91~2.74% 수준으로 시료 간의 차이를 보였다. 수분함량은 4.79~42.16%로 시료에 따라 약 8.8배, 조단백질 함량은 41.37~23.48% 수준으로 1.7배의 차이를 나타내었다. 색도를 측정한 결과, L값의 경우 39.07~67.92, b값 및 a값은 각각 3.57~8.87, 7.48~20.67 수준으로 조사되었다. 메주의 발효정도를 알 수 있는 아미노태 질소 함량은 시료에 따라 257.29~839.58 mg%로 유의적으로 큰 차이를 보였고(p<0.05), TM13이 839.58 mg%로 가장 높았으며, TM3가 257.29 mg%로 가장 낮은 함량을 나타내었다. 미생물의 분포 특성으로 총균수, 효모 및 곰팡이수를 측정한 결과, 총균수는 8.43~ 5.91 log cfu/g 수준이었고, 효모는 2.48~5.19 log cfu/g, 곰팡이수는 3.42~7.48 log cfu/g 수준으로 시료에 따라 미생물의 분포가 다양하게 나타났다. 이와 같은 결과로 부터 메주를 생산하는 지역 및 산업체의 메주 제조방법, 메주의 발효기간 및 온도 등의 발효조건, 사용되는 원료 콩의 품종 등에 대한 품질기준 및 관리가 마련되어야 할 것이다.

본 연구에서는 국내 육성 보리를 이용한 엿기름의 최적 품종 선정 및 품질 유지 기술 개발을 위한 기초기반연구로 시판 엿기름을 수집하여 제품에 사용된 원료 조성을 분석하고, 효소활성 및 품질 특성을 비교분석하였다. 본 연구에서 사용한 21개의 엿기름 제품 중 12개는 100% 보리로 만든 엿기름이었다. 특히 모든 엿기름의 원료에 대한 품종정보를 제시한 제품은 전무하였다. 엿기름 21종의 일반성분 분석 결과, 수분 4.91~11.99%, 지방 1.71~2.48%, 단백질 7.80~11.97%, 탄수화물 73.64~82.24%, 총 전분 5.50~8.22%, 환원당 3.64~14.44%로 제품 간의 성분 차이가 다르게 나타났다. 엿기름의 효소활성을 측정한 결과, 당화력은 36.80~94.30°, α-amylase 및 β- amylase 활성은 각각 18.17~186.50 및 6.53~25.05 unit/g의 범위를 보여 제품별로 활성의 차이가 큰 것을 확인할 수 있었다. 본 연구에서 도출된 시판 엿기름의 품질 분석 결과를 토대로 엿기름 제조에 적합한 최적 품종 선정 및 품질 유지 기술개발을 위한 기초자료로 유용할 것으로 판단된다.

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ≥37 content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (≥46%). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous (‘Samdachal’) and non-glutinous (‘Samdame’), along with a glutinous proso millet (‘Ibaekchal’). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and 128.88~171.28 μg GAE/g, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and 15.28~29.56 μg CE/g, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

This study aimed to evaluate the fermentation characteristics of mixed Makgeolli with barley and wheats under, fermentation at different temperatures (20, 25, and 30℃) and time (3, 6, and 9 days). The pH and sugar of mixed Makgeolli were 3.68~4.26 and 12.30~17.31 ∘Brix, respectively. The total acidity showed proportionate increase with fermentation temperature and time; whereas, reducing sugar contents decreased with increasing fermentation temperature and time. The alcohol contents of mixed Makgeolli varied significantly by fermentation temperature and time (p<0.05). In terms of color values, the L value decreased with increasing fermentation temperatures, and a value increased significantly with increasing fermentation time. The number of microorganisms (yeast, total bacteria and lactic acid bacteria) in mixed Makgeolli decreased progressively with increasing fermentation temperature and time. Among the organic acids (citric, lactic, malic, and pyruvic acids) in mixed Makgeolli, citric and lactic acid was present at the highest concentrations. From these results, the optimum fermentation conditions of mixed Makgeolli with barley and wheat were 20~25℃ for 6 days.

This study undertook to evaluate the quality characteristics of rice, to select a variety suitable for porridge. Seven varieties of rice were studied: Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi and Haiami were investigated for proximate contents and physicochemical characteristics. The moisture and crude protein contents of the rice cultivars were in the range 11.26-12.66% and 5.34-6.47%, respectively. The amylose content was the highest in the Samkwang (20.83%), and lowest in Haiami (18.32%). The water binding capacity and solubility of Samkwang and Jinsumi cultivars were greater than those of the other samples. Hardness of rice and viscosity of porridge was the least in Samkwang and Sukwang. The pH of porridge in Samkwang and Jinsumi (7.04) was higher than the other varieties (6.80-7.03). The results of this study indicate that Samkwang and Jinsumi are suitable varieties for porridge. We expect this data will be useful in the manufacturing of porridge.

This study was carried out to compare the cooked and antioxidant characteristics with of cooked mixed grain rice with an addition rate (0, 5, 10, 15 and 20%) of proso millet and various cooking methods. Mixed grain rice with added proso millet was cooked by general and high pressure cooking methods with and without fermented alcohol. All pasting characteristics, except for breakdown viscosity, decreased with increasing the amounts of proso millet. Water binding capacity and swelling power significantly decreased when increasing the amounts of proso millet, however the water solubility index significantly increased. The palatability characteristics of rice with added proso millet showed similar results to rice without proso millet. Total polyphenol contents of rice with 20% proso millet and fermented alcohol added, cooked by general and high pressure cooking methods, were 184.33±2.69 and 179.80±5.22 μg GAE/g, respectively. Total flavonoid contents increased as amounts of proso millet increased. DPPH radical scavenging activities with and without proso millet added were 4.20~7.50 and 2.97~5.19 mg TE/100 g, respectively. ABTS radical scavenging activities with and without proso millet added were 14.36~27.92 and 14.07~15.83 mg TE/100 g, respectively. In this study, cooked and antioxidant characteristics of cooked mixed grain rice with added proso millet were expected to be used as basic data for manufactured processed products.

This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were 31.53±20.17 RVU, 25.24±13.22 RVU, 6.29±7.43 RVU, 50.27±25.84 RVU and 18.74±8.68 RVU, respectively. Total polyphenol and flavonoid contents were 817.14~2,524.29 μg GAE/g and 06.36~1,099.09 μg CE/g, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.

국내 시판 중인 선식의 유통 안전성 확보를 위한 기초기반연구로 대기압 플라즈마 처리한 선식의 품질 특성 평가를 진행하였다. 본 연구에서 이용한 플라즈마는 컨테이너형 유전격벽 플라즈마로 방전 가스는 공기를 활용하여 0, 5, 10 및 20분 처리하였고 미생물 감균효과, 색도, pH관능평가를 진행하였다. 일반 호기성 미생물 분석 결과 20분 처리 시 약 1.70 log CFU/g 감소하였으며 B. cereus, B. subtilis 및 E. coli O157:H7을 이용한 접종 시험 결과 각각 2.20, 2.22 및 2.50 log CFU/g 감소하였다. 색도 측정결과 플라즈마 처리에 의해 명도 값은 증가하였으나 적색도 및 황색도는 감소하였다. 플라즈마 처리에 의한 선식의 pH측정 결과 처리시간에 따라 감소하는 경향을 보였다. 하지만 플라즈마 처리에 의해 단백질 지질산화가 일어나 관능 품질이 저하되는 경향을 보였다. 따라서 공기로 방전된 대기압 플라즈마 기술은 선식의 품질안전성을 개선할 수 있으나, 관능적 품질 특성 개선을 위한 후속연구가 필요하다고 판단된다.

This study aimed to evaluate the quality characteristics of wheat-Makgeolli (WM), a traditional Korean cereal alcoholic drink, using three varieties of wheat, namely Jokyoung (JK), Baegjoong (BJ) and Keumkang (KK). Samples of WM brewed from 100%, 85% and 70% milling rates of the three Korean wheat cultivars were analyzed for alcohol, pH, coloring degree, total acids, soluble solid, free sugars, and organic acids. As the milling rates in wheat decreased, total sugar content in WM increased while the pH of all samples decreased. The WM exhibited 0.95~1.27% in acidity, 10.2~12.5 °Brix in total sugar, and 14~16% in alcohol content. The most organic acids in WM was lactic acid, ranging in all the samples from 85.3~650.3 mg%. The results showed that BJ under a 70% milling rate had the highest reducing sugar contents and 15.97% in alcohol content. The carbohydrate content increased with the milling rate of wheat. Resulting in a positive correlation between carbohydrate content of wheat and total acids, reducing sugars (p<0.001), and alcohol content (p<0.05) in WM. Total sugar content is positively correlated with alcohol and reducing sugar content (p<0.001). Considering the yield, the milling rates will be adjusted to raw material prices.

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, 4.67~16.07 °Brix, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.