The study was to investigate the quality characteristics of American waffles substituted with 0, 25, 50, 75, and 100% of kamut whole wheat flour (KWF). The KWF samples had maintaining the specific gravity of the batter until the 25% substitution. The spreadability decreased as the ratio of the KWF increased, and the pH of the 100% substitution sample were the lowest. The KWF samples had increasing baking loss rates until the 75% substitution while decreasing the water activity. Lightness and yellowness significantly decreased with increasing the KWF while redness increased. Hardness, chewiness, and gumminess of the 25% substitution sample were the highest, while the springiness and resilience were maximum with the 100% substitution. The KWF samples had increasing overall acceptability, acceptability of color, flavor, and texture until the 50% substitution. The characteristics intensity rating of crust color, bran flavor, and sweetness increased with increasing the KWF. The KWF samples had significantly higher crispiness than the control group. The frequency of the bran flavor, sweetness, nuttiness, and unpleasant increased while the egg and milk flavor, and flour taste decreased. These results suggest that the substitution of the 25~50% KWF could be the optimal to improve the quality characteristics of American waffles.

Five-color bread was prepared by adding herb powder to Korean whole wheat triticum aestivum flour and the quality of baking was analyzed. The pH of the control bread was 6.15±0.12 while that of the whole wheat flour test group was 6.35±0.11, 6.29±0.12, 6.36±0.12, 6.19±0.11, and 6.01±0.13, respectively. The L value of the control bread was 67.78±0.03 and that of the whole wheat flour test group was 69.66±0.02, 60.01±0.12, 64.23±0.01, 63.34±0.01, and 61.64±0.04, respectively. The water activity was slightly increased at 2 days of storage due to the difference in water absorption and water retention. However, on the third day, the water transfer phenomenon in the bread showed water activity decrease in all wheat flour test groups. On the 1st day of the whole wheat flour test bread, the hardness values were 186.86±4.81, 165.89±3.73, 189.71±3.32, 198.38±2.19, and 184.29±3.40 g/cm2, respectively, and that of the control group was 138.84±3.72 g/cm2. The hardness of the control group and the whole wheat flour test group showed a significant difference. The internal structure of the bread in the whole wheat flour test group (100x, 500x) was not smoother than the control’s. The swelling degree of the starch particles and the cracking of the crumbs were confirmed by the adding of five-colored herbs to whole wheat flour.

In the Anzunbaengi (Triticum aestivum) whole wheat flour mixture group, some herbs (A [white], B [yellow], C [black], D [blue], and E [red]) were added. The physicochemical properties were compared to the strong flour and whole wheat flour mixture groups. The dry gluten content of the control group (strong flour) was 13.5±0.4%, and the content in the whole wheat flour test group was slightly lower in value than the control group. The final viscosity, breakdown, and setback values of the dough were 248.4±0.8, 104.8±0.9, and 103.1±2.9 RVU, respectively. The breakdown was significantly different in the control and whole wheat flour groups. The setback value of the dough was increased by 30 RVU in the whole wheat flour test group compared to the control group by 103.1±2.9 RVU, but there was no significant difference between the test group samples. The consistency of the control dough was 500±10 FU, and the whole wheat flour test group was significantly increased to 585±10~599±10 FU, respectively. The absorption rate was about 2% higher in the whole flour test group than in the control group (66.2±0.3%). The pH of the control paste gradually decreased with fermentation time, and the results of whole wheat flour test group were similar (5.78±0.12~5.88±0.12). As the fermentation time increased, the volume of dough was increased and the result was slightly lower in the whole wheat flour test group than in the control group.

This study was carried out to investigate the optimal harvesting time, feed value and fermentation quality of barley and wheat for the making of chopped whole crop silage substitute for formula feed. As a result, the moisture content of barley and wheat decreased with a late harvest, and barley progressed faster than wheat. The plant height was similar with harvesting time, and the number of spikes decreased with prolonged period after heading. The dry matter yield and TDN yield of barley harvested at 35 and 40 days after heading were significantly higher than those at 30 days after heading and wheat was significantly higher at 40 and 45 days than at 35 day after heading(P<0.05). Crude protein content of barley and wheat were increased with later harvesting time, and crude fiber, crude fat and crude ash were slightly decreased, but not statistically significant. NDF and ADF content of barley decreased with later harvesting time, and those showed similar level in wheat. TDN content of barely was slightly increased but there was no difference in wheat. Comparing the effects of fermentation on feed value of chopped whole crop silage, the approximate compositions were slightly increased after fermentation, but the difference was not significant. Fermentations resulted in increasing the pH value of barley silage with late harvesting time, but decreasing the lactic acid content(p<0.05). A pH value of wheat silage showed similar level in different harvest time, and lactic acid content was decreased. Considering the quantity and quality of fermentation, barley and wheat can be used for making chopped silage of whole crop silage when they were harvested at 35 days and 40~45 days after heading, respectively.

본 실험에서는 2012년부터 2013년까지 월동작물로 재배되는 총체밀에 콩과작물의 혼파재배와 우분시용이 작물의 생산성과 사료가치를 평가함으로써 단위면적당 가축사육 능력을 추정하고자 시험은 분할구 집구로 배치한 3반복으로 주구는 총체밀 단파, 총체밀과 헤어리베치 혼파 및 사료용 완두 혼파를, 세구에는 우분 4수준으로(0, 50, 100 및 150kg N/ha) 시험이 실시되었다. 총체밀의 연간 건물수량은 지역 시험구 비교에서는 경주 시험구가 경산과 영주 시험구보다 높게 나타났으며, 경주 시험구에서 시험구별 단․혼파 비교에서는 헤어리베치 혼파구가 가장 높게 나타났다(p<0.05). 우분 시용수준에 따른 건물은 전 시험구에서 시용수준이 높을수록 증가하였고 ha당 100, 150kg 수준에서 유의하게 높았다(p<0.05). 사료작물의 사료가치 평가에서 조단백질 함량은 콩과작물의 월동이 가능한 시험구에서는 총체밀 단파보다는 콩과 혼파구가 높은 경향으로 나타났다(p<0.05). 경산지역에서 총체밀의 가소화양분총량(TDN) 함량은 사료용 완두구가 가장 높았으나(p<0.05), 총체밀 단파구와 유의적 차이는 나지 않았다. 한우 사육능력은 경주 시험구가 ha당 3.83두로 경산 시험구의 ha당 3.11두, 영주 시험구의 ha당 1.35두 보다 높았으며(p<0.05), 총체밀 단파보다는 콩과 작물혼파구가, 혼파구에서는 헤어리 배치가 높게 나타났다(p<0.05). 이상의 결과를 종합해 볼 때, 경북지역에서 사료가치 증진을 위한 콩과 사료작물 혼파는 겨울철 콩과작물의 월동성을 고려해야 하며, 콩과작물의 월동이 어려운 지역에는 우분을 시용하며, 또한 단위면적당 수량과 단백질 함량 등의 사료가치를 높이기 위해서는 우분 수준을 ha당 100~150kg 시용과 함께 콩과작물을 혼파하는 것이 가축사육 능력 증대를 기대할 수 있으리라 사료된다.

식이섬유가 풍부한 WWF를 우리 전통 음식인 설기떡에 첨가하여 수분함량, 색, 기계적 조직감 특성, 노화도, 관능적 특성 등 품질 특성을 규명하였으며, 품질과 영양적 가치를 고려한 적절한 첨가 수준을 찾고자 하였다. 시료들 간 유의적인 수분 함량의 차이는 없었으며, 색도 중 L(명도)값은 WWF의 첨가량이 증가할수록 감소하는 값을 나타내었다. TPA 검사에서 hardness는 제조 직후 시료들 간 유의적인 차이가 없었으나, 저장 후에는 WWF의 함량이 많아질수록 그 값이 유의적으로 감소하여, WWF의 첨가가 설기떡의 노화 지연에 효과가 있음을 알 수 있었다. 또한 저장 기간 중 WWF 첨가량이 증가할수록 springiness와 chewiness가 대조군에 비해 낮은 값을 나타내었다. 그 밖의 조직감 특성은 시료 간 유의적인 차이를 보이지 않았다. Avrami 방정식의 시간상수(1/k)값은 WWF 함량이 증가할수록 증가하여 WWF의 노화지연 효과를 확인하였다. 관능적 품질특성은 맛과 향, 조직감에서 5% 대체군이 전반적으로 높게 평가되었으며 전반적인 기호도까지 고려하면 5% WWF 대체가 맛과 향 및 조직감에 긍정적인 영향을 미칠 수 있음을 알 수 있었다.

Recently, an interest has developed in the use of whole green grains as functional food materials. The present study was conducted to provide the baseline data for the stable production of whole green grains in 20 cultivars of wheat by investigating the greenness of grain with maturation (from 20 th to 41 st day after heading, at an interval of 3 days). On the 20 th day after heading, the grains were dark green with a wrinkled long-oval shape. After the 35 th day of heading, the grains turned almost yellow with an oval shape. Their redness (‘a’ value of chromaticity) increased from the 20 th to 41 st days after heading, indicating a negative value up to the 32 nd day after heading. A significant decrease in their chlorophyll content was observed with maturation. The yield of whole green wheat grain (including greenish yellow grain) was the highest from the 32 nd to 35 th after heading. Therefore, we concluded that the optimal harvesting period for whole green wheat grain was from the 32 nd to 35 th day after heading. The heading time of various cultivars ranged from April 28 to May 5, the time of Jopummil cultivar grew the fastest among them, such as Gurumil, Alchanmil, but Dahongmil got the latest in heading time. The greenness of seven cultivars (Jeokjungmil, Keumkangmil, Jogyeongmil, Jopummil, Baekjungmil, Yeonbaekmil, and Milseongmil) was relatively higher than that of the others. The yield of greenish whole grain was relatively high in six cultivars (Alchanmil, Baekjungmil, Eunpamil, Yeonbaekmil, Dahongmil, and Urimil). Based on their greenness and yield, the Baekjungmil and Yeonbaekmil cultivars have been considered to be optimal for the production of whole green wheat grain.

총체생산성이 높은 밀품종을 육성하기 위해 장간, 다수성인 Kanto75/8/탑동밀/4/Bb#1/장광//STRAMCHO/3/수원220호/5/수원185호/CI 12703//관동75호///수원219호/7/F 1277에서 유래한 우량계통을 모본으로 하고, 중단간이면서 농업적 특성이 우수한 식용 밀 표준품종인 금강밀을 부본으로 하여 1998년에 농촌진흥청 국립식량과학원에서 육성하였다. 계통육종법으로 전개하여 초형이 우수하고, 장간인 SW98008-YB-7-5-1-1-2 계통을 선발하였다. 3년간 생산력검정 예비시험과 생산력 검정 본시험을 실시한 결과, 총체수량이 우수하여 ‘익산326호’로 계통명을 부여하였다. 2008년부터 2009년까지 지역적응성 시험을 수행하여 총체수량성이 높고 한해에 강한 계통으로 입증되어 2009년 12월 직무육성품종선정심의회에서 신품종으로 선정됨과 동시에 ‘청우’로 명명하였다. 그 후 국립종자원의 재배심사를 거쳐 2013년 종자산업법 제55조에 따라 품종보호 등록원부에 등록(품종보호 제4311호) 되었다. ‘청우’는 잎색이 진녹색이고, 잎폭은 중간 정도이며, 줄기는 길고 직립형태는 중간 정도로 뻗은 형태이다. 이삭은 중간 정도의 길이고, 이삭의 까락은 황백색이고 길이가 길며, 종실의 크기는 중간 정도이고, 종실색은 백색을 띄는 백립계이다. 출수기는 밭상태에서 4월 22일로 대비품종인 금강밀보다 1일 빠르고, 논상태에서 4월 24일로 금강밀과 유사하였다. 황숙기는 밭상태에서 5월 19일로 금강밀보다 2일 빠르고, 논상태에서 5월 22일로 1일 빠르다. 초장은 91 cm로 표준품종인 금강밀보다 장간형이고, 수장은 7.1 cm로 금강밀보다 0.9 cm 작은 편이지만, 경수는 1,070개/m2로 많다. 건물수량은 14.8 MT/ha으로 표준품종인 금강밀에 비해 12% 증수한 다수성이다. 조사료 품질은 표준품종 금강과 비교하여 유사하나, TDN 수량은 ha당 10.0 MT으로서 9.0 MT인 금강에 비해 높다.

본 연구는 토양오염을 감소시키고 유기축산물의 생산에 기여할 수 있는 유기조사료를 효율적으로 생산하기 위해 대표적인 동계작물인 총체 밀에 콩과 사료작물의 혼파와 발효우분을 시용하여 생산성과 사료가치를 평가하고, 토양의 지력 향상과 가축분뇨의 자원화를 위한 단위면적당 유기한우 사육능력을 추정하고자 하였다. 콩과 사료작물의 혼파에 따른 2년(2012~2013년) 평균 총체 밀의 건물, 조단백질 및 TDN 수량은 6.10~7.70, 0.59~0.76 및 3.84~4.74톤/ha으로 단파로 재배했을 경우의 4.07, 0.35 및 2.54 톤/ha 보다 유의하게 증가하였으나 혼파구 간에는 차이가 없었고, 발효우분의 질소시용수준이 증가함에 따라 총체 밀의 평균 건물, 조단백질 및 TDN 수량은 100~150 kg N/ha(7.24~7.59, 0.67~0.73 및 4.43~4.69톤/ha)가 무비구(5.96, 0.57 및 3.71톤/ha)에 보다 유의하게 증가하였다(p<0.05). 총체 밀의 조단백질 함량은 콩과사료작물의 혼파구에서 평균 9.83~10.03%로 총체 밀 단파구의 8.37%보다 유의하게 높았고 ADF 함량은 헤어리 베치 혼파구 그리고 RFV는 사료용 완두 혼파구가 다른 처리구 보다 유의하게 높았으며(p<0.05), 발효우분의 질소시용수준에 따른 조단백질 함량은 9.17~9.52%로 처리수준 간 차이가 없었고 ADF 함량은 시용수준이 100 kg N/ha 까지 증가함에 따라 유의하게 증가하였고 TDN 함량은 반대로 유의하게 감소하였다(p<0.05). 콩과 사료작물의 혼파에 따른 총체 밀에 의한 유기한우 사육능력(체중 450 kg, 400 g 일당증체 목표)은 평균 3.99~4.20두로 단파구(평균 2.21두) 보다 유의하게 증가하였고. 발효우분 시용수준이 증가됨에 따라 질소 수준 100 kg/ha(평균 3.68두)까지 무비구(평균 3.09두) 보다 총체 밀에 의한 유기한우 사육능력도 유의하게 증가하였다(p<0.05). 이상의 결과를 종합해 볼 때, 총체 밀 재배 시 콩과 사료작물의 혼파 하였을 경우에는 단파재배 보다 발효우분의 질소시용수준을 ha 당 50 kg 이상 줄이면서도 건물수량을 포함한 생산성과 유기한우 사육능력 증대는 물론 조단백질 함량 등 사료가치를 향상을 시켜 한우사양 시 조사료자원의 다양화 뿐 아니라 저투입에 의한 양질의 조사료 생산으로 유기축산물 생산에 크게 기여하리라 사료된다.

Whole grain wheat bread and bakery products is highly considered as a functional food due to the high amount of vitamins, minerals, and dietary fiber in whole wheat flour. However, as the lower end-use properties of whole wheat products limit consumer selection, it is required to measure the functionality of whole wheat flour. Thus, it is observed the fermentation properties of bread dough from the composite flour of whole grain and white wheat flour. Whole grain cv. Chokyeong developed in the NICS was ground using a hammer mill with 0.5 mm sieve. The composite flour was prepared by substituting wheat flour with whole grain flour at 15, 30, 45% levels. Breads were prepared using the 100 g composite flour according to a basic straight-dough mehtod (AACC 10-10A) with slight modification. A rheofermentometer was used to measure the maximum dough height (Hm) and the maximum gas formation (H’m) during fermentation. Also, total CO2 production was recorded. The Hm decreased from 38.8 to 27.5 (mm) with increasing whole wheat flour from 15 to 45%. Whereas, the H’m was increased from 61.7 to 60.8 (mm) with whole wheat flour increment. Total CO2 production was also decreased with increasing whole wheat flour ranging 1312∼1164 (ml). The fermentation results could be useful to partly predict the effect of substituting whole wheat flour on the end-use quality of pan-breads.

These experiments were conducted to get high production and quality of whole crop winter cereals, Oat, Wheat and Triticale, in the paddy field. These three whole crop winter cereals are got later harvest than whole crop barley, so there are more production of forage. Its harvest time was the end of May or the early of June in the south area of Korea. Mixed cultivations of Oat and Wheat (MCOW) was got more production over 15 percents in the dry wight, and then contents of crude protein (CP) in MCOW were higher than single cultivation of Oat. And Relative feed values (RFV) of MCOW were higher than single cultivation of Oat. Mixed cultivations of Oat and Triticale (MCOT) were got more production over 7 percents in the dry wight than single cultivations of Oat, but contents of CP in MCOT were not changed in all plots. And RFVs of MCOT were higher than single cultivations of Oat.

To investigate the application of biochemical markers' and small-sample methods using whole-wheat flours for screening in early generation in Korean wheat breeding system, 74 Korean wheats, including cultivars, local breeding lines and experimental lines, were analyzed. Seed storage protein and amylose contents of grains were evaluated. Biochemical makers, including granule bound starch synthase (GBSS), high molecular weigh glutenin subunits (HMW-GS) and friabilin were also evaluated by using one-dimensional sodium dodecyl sulfate-polyacryla-mide gel electrophoresis with a single kernel. The small­sample methods, including modified SDS-sedimentation test (MST), micro-alkaline water retention capacity (AWRC) and whole-wheat flour swelling volume (WSV) were also tested in this study. Protein content, MST and AWRC was 11.0 - 15.8~% , 2.7 - 26.2 ml and 71.9 - 109.7~% , respectively. Apparent and total amylose content and WSV was 20.6 - 25.0~% , 26.1 - 32.4~% and 9.0 - 16.9 ml, respectively. There were highly significant correlations between MST and AWRC (r=0.592, P<0.001), but Korean wheats showed no significant difference in protein content, amylose content and small-sample methods. In the biochemical markers, Korean wheats contained all three GBSS encoded by Wx loci, except for Suwon 252. Korean wheats showed the high frequency (58.1~% ) of 1Dx2.2 + 1Dy12 subunits of HMW-GS. Friabilin band was present in 46 lines (62.2~% ) and absent in 28 lines (37.8~% ). Friabilin-absence lines showed the higher MST (14.9 ml) and AWRC (92.1~% ) value than friabilin-presence lines (8.5 ml and 82.4~% , respectively).

총체용 보리, 밀, 신기호밀의 조사료 생산성 및 사료적 가치를 구명하고자 올보리, 그루밀, 신기호밀을 공시하여 총체수량, 기관별 구성비, 사료적 가치 및 예취적기를 조사한 바를 요약하면 다음과 같다. 1. 총체수량은 호밀>밀>보리의 순으로 많았으며 총체수량이 가장 많은 시기는 보리, 밀은 출수후 14일, 신기호밀은 21일이었다. 2. 기관별 구성비는 세 품종 공히 출수후 일수가 경과할수록 이삭의 비율이 늘고 줄기와 잎은 감소하였다. 보리의 이삭 비율은 황숙기에 56 1%로 밀과 신기호밀에 비하여 월등히 높았다. 3. 사일레지 제조 적정 수분에 도달하는 시기는 보리가 출수후 24-31일, 밀은 출수후 24-35일, 신기호밀은 출수후 25-34일 이었다. 4. 보리의 황숙기 때 조단백, 조지방의 각 10.7%, 4.7%로 밀, 신기호밀에 비하여 높았으며 반면에 보리의 조섬유는 낮았다. 5. 총체수량, 수분함량, 사료가치 및 수도이앙 등을 고려할 때 총체용 맥류의 수확적기는 출수후 23-24일 이었다. 6. 중북부지역에서 답이작 총체용으로는 보리가 가장 적합한 맥종으로 사료되었다.