This study was conducted to investigate the effect of starch properties on the texture of cooked noodles from Korean wheat. The genetic composition of GBSS I (granule bound starch synthase I, called waxy protein) and puroindoline, which affect the amylose content and kernel hardness, was also evaluated. Waxy wheats carrying Wx-1 null alleles showed clearly different starch properties, high swelling power, pasting viscosity, breakdown and paste clarity, unsuitable texture of cooked noodles, and low hardness and springiness. Two partial waxy soft wheats carrying single or double null alleles at the Wx-1 locus gene, and Pina-D1a and Pinb-D1a alleles exhibited a softer and higher elasticity texture of the cooked noodles than Korean wheats carrying wild-type Wx-1 null alleles. There were no significant differences in the starch properties and texture of cooked noodles according to the puroindoline composition. A principal component analysis showed a strong negative relationship between the amylose content and starch swelling power, and these traits also improved the springiness and cohesiveness of the cooked noodles prepared from non-waxy Korean wheat. Joongmo2012, a double null partial waxy wheat, showed higher starch swelling power and springiness of the cooked noodles than other non-waxy Korean wheats.

This study was performed to evaluate the characteristics of wheat flour and sourdough bread quality of five Korean bread wheat cultivars, hard red winter wheat (HRW), and T55 (a French commercial wheat flour). Among the cultivars assessed, the protein and gluten contents and SDS-sedimentation values of Joongmo2008 were the highest, Keumkang were similar to those of HRW, and those of the Baekkang, Jokyung, and Hwanggeum were similar to those of T55. Joongmo 2008 and Keumkang had glutenin contents similar to those of HRW and T55, whereas Baekkang and Hwanggeum had higher HMW-GS (high molecular weight-glutenin subunit) and lower LMW-GS (low molecular weight-glutenin subunit) contents than HRW and T55. The α+β gliadin contents of Jungmo2008 and Keumkang were higher than those of other varieties and similar to those of HRW, whereas the γ- and ω-gliadin contents of Baekkang and Hwanggeum were similar to those of T55. Mixolab analysis revealed that Joongmo2008 and Keumkang had water absorption and kneading characteristics similar to those of HRW, and that Baekkang, Hwanngeum, and Jokyung showed characteristics similar to those of T55. Campagne and baguettes prepared using Korean wheat flour were similar in appearance to those prepared using T55 or HRW, the bread volume of campagne bread was smaller than that of T55, and the volume of baguettes were similar to that of T55. Joongmo2008 showed a higher bread volume than other Korean wheat cultivars, which was similar to that of HRW. The quality of sourdough bread prepared from Korean wheat flour was similar to that made with commercial flour, although the bread prepared using Joongmo2008 was found to be superior to that prepared using the flour of other Korean wheat cultivars.