Flour characteristics of Korean winter wheat grown in Suwon in 1997 and 1998, and in Suwon and Deokso in 1998 were evaluated. Korean winter wheat cultivars were significantly influenced by years and locations in flour properties such as ash content, protein content, damaged starch content, starch swelling volume and power. Protein content was highly correlated with starch damage and alkaline water retention capacity. There were highly significant correlations between mixing time of mixograph and SDS sedimentation volume. Swelling properties of flour and starch were highly correlated with pasting properties of flour and starch, respectively. Compared to commercial flours for baking, Alchanmil, Gobunmil, Keumkangmil and Tapdongmil showed similar protein content, SOS sedimentation volume and mixograph mixing time. Eunpamil, Geurumil, Olgeurumil, Suwon 258, Suwon 261, Suwon 265, Suwon 275, Suwon 276, Suwon 277, Suwon 278 and Urimil had similar values to commercial noodle flours in SDS sedimentation volume. Alchanmil, Olgeurumil, Suwon 274, Suwon 275, Suwon 276 and Urimil showed higher swelling and pasting properties than the others. Chokwang, Olgeurumil, Suwon 277 and Urimil were similar to commercial cookie flours. Friabilin-absence lines showed higher protein content and starch damage than those of friabilin-presence lines. Absence lines of 1D~times 2.2 + 1Dy12 subunit in high molecular weight glutenin subunits showed higher SDS sedimentation volume and mixing time of mixograph than those of presence lines.

End-use properties of six Korean waxy wheat lines and their parental plants were evaluated in this study. Korean waxy wheat lines showed unsuitable characteristics for end products, such as sticky crumb of bread, sticky cooked wet and dry noodles and small cookie diameter. Korean waxy wheat lines produced lower loaf volume and less desirable crumb grain structure of bread, and lower chewiness of cooked wet and dry noodles than their parental plants even though Korean waxy wheats were much higher in protein content and SDS-sedimentation volume than their parental plants. We observed adverse effects of high flour protein content in Korean waxy wheat lines, such as smaller cookie diameter and harder snapping force than those produced from their parental plants.

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~circC ; 65.85~circC ), 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.

Cookie baking properties and relationships between cookie baking properties and flour characteristics were evaluated for two years, 1997 and 1998, and at two locations, Suwon and Deokso, with Korean winter wheat cultivars and lines. Cookie baking parameters, except for cookie diameter and top grain score, were influenced by locations and years. Chokwang, Suwon 274, Suwon 275, Suwon 277 and Urimil showed larger cookie diameter and excellent top grain score compared to the other Korean winter wheat cultivars and lines. Among the flour characteristics, protein content, damaged starch content, alkaline water retention capacity and flour swelling volume showed high positive correlation coefficients with cookie baking parameters. Friabilin-present lines showed larger cookie diameter, suitable surface structure of cookie and softer snapping force than the friabilin-absent lines.