A new winter wheat (Triticum aestivum L.) cultivar “Joongmo2015” was developed by the NICS (National Institute of Crop Science), RDA (Rural Development Administration) in 2019. Its heading date was April 20 and its maturity date was June 1, which was similar to Keumkang. “Joongmo2015” had a longer culm length (80 cm), similar spike length (7.8 cm) and spikes per m² (804), lower 1,000-grain weight (43.0 g) than “Keumkang” (78 cm, 7.8 cm, 804 g, 46.3 g, respectively). “Joongmo2015” was showed stronger to winter hardiness than “Keumkang”, and susceptible to fusarium head blight and powdery mildew. The average grain yield in the advanced yield trial (AYT) was 4.97 MT/ha, which were 26% more than “Keumkang” and in the regional yield trial (RYT) was 5.75 MT/ha in upland and 5.27 MT/ha in paddy field, which were 16% and 18% higher than those of “Keumkang” (4.95 MT/ha and 4.46 MT/ha, respectively). “Joongmo2015” showed lower protein content (11.7%), SDS-sedimentation volume (42.8 ml), gluten content (9.0%) and flour lightness(90.76) than “Keumkang” (13.6%, 61.8 ml, 11.4% and 91.50, respectively). “Joongmo2015” showed higher lightness (83.10) of noodle dough sheet than “Keumkang” (82.48). “Joongmo2015” exhibited higher hardness (3.92N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.60) compared to “Keumkang” (3.65N, 0.93, and 0.59, respectively). High molecular weight gluten subunits (HMW-GS) composition are Glu-D1d (5+10), granule-bound starch synthase (GBSS) composition are Wx-A1a, Wx-B1a, Wx-D1a and composition of puroindolines are Pina-D1a, Pinb-D1a (Registration No. 9790).

The
objective
of this study is to assess the impacts of additional N fertilization on agricultural traits, flour characteristics, and noodle quality of O-free, a variety known for reduced allergy effects. With increasing fertilization rates, both culm length and spike length showed an increase, accompanied by a rise in grain nitrogen removal due to higher protein content in the grains. The leaf area index (LAI) reached its peak during the booting stage, while the canopy LAI peaked at 21 days after flowering (21-DAF). Although LAI of plant was higher in the treatments with additional nitrogen (N1 and N2) compared to the control (N0), there was no significant difference observed in canopy LAI. Chlorophyll fluorescence values were highest at 21-DAF and lowest at 35-DAF, regardless of the fertilizer rate. The dry weight of leaves and stems was highest at 7-DAF in N0 and N1 treatments, but at 21-DAF in N2 treatment. During grain filling, the nitrogen content decreased in leaves and stems, while it increased in the grains. With higher fertilization rates, there was an increase in the moisture content, flour color value, protein content, and sedimentation value of flour, whereas the particle size of flour decreased. Dough extensibility, mixing time, and protein strength showed an increase as the fertilizer rate increased, but dough stability decreased. The control exhibited the highest starch gel stability and aging, while N1 had the lowest starch swelling. Cooked noodles demonstrated increased brightness, thickness, and hardness with increasing fertilizer rate, but elasticity and viscosity showed no significant changes.

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.

Saemimyeon, a Tongil type, medium-late maturing rice variety, is especially used for preparing rice noodles. Its high amylose content was developed to fit market demands and to be affordable for rice processing industries. One of the high yielding lines, Milyang181 (Hanareum), was used in the final three-way cross of IR50*2/YR18241-B-B-115-1-1 for yield improvement and cultivation stabilization, including disease resistance. YR24235-10-1-3, a high yielding and compact plant type, was selected and named Milyang278 after yield test at NICS (RDA, Miryang) in 2010. It was subjected to regional yield test at six sites in the middle and southern plain areas of South Korea. Saemimyeon heading occurs on August 12 and is a mid-late maturing cultivar, with resistance to leaf blast, rice stripe virus, and bacterial blight (K1-K3a), but it is susceptible to major diseases and insect pest infestation. Saemimyeon showed a high amylose content of 26.7%, with a relatively low KOH digestion value of 3.5, which are key factors in rice noodles and pasta processing. In the local adaptability tests, the yield of Saemimyeon was 7.08 MT/ha—an increase of approximately 106% compared to that of Dasan. Thus, Saemimyeon is suitable for cultivation in the southern and middle plain areas of South Korea.

Yellow alkaline noodles were prepared with various Korean wheat cultivars including different protein and amylose contents and made from two types of noodle machines. Korean food companies and restaurants generally used noodle machine made in Korea, whereas research institutes mainly practiced with noodle machine made in Japan. Noodle dough sheet from Korean machine showed 5% higher water absorption and 30 min shorter resting period than the noodle dough from Japanese machine because of the difference of size and weight of roller in two types of the machines. In 15 Korean wheat cultivars, thickness of noodle dough sheet was positively correlated with protein content and mixograph water absorption regardless of both types of the machines. Cooked noodles from Korean machine showed higher hardness and lower springiness than noodles from Japanese noodle machine, but difference in cohesiveness of cooked noodles was not found between two different noodle machines. In the three Korean wheat cultivars with different protein content, thickness of noodle dough sheet was also positively correlated with protein content, SDS sedimentation volume and mixing time of mixograph in both types of the machines. The more protein content increased, the more hardness of cooked noodles increased regardless of both types of the machines. However, springiness and cohesiveness of cooked noodles were not significantly correlated with protein content. In waxy and partial waxy wheat cultivars, lightness of noodle dough sheet from Korean noodle machine positively correlated with amylose content. Amylose content and setback in pasting properties were positively correlated with hardness, springiness, and cohesiveness of cooked noodles while both damaged starch and breakdown were negatively correlated with those.

‘Joongmo2004’, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross ‘Bacanora88/Keumkang//Keumkang’ during 1996. ‘Joongmo2004’ was evaluated as ‘Iksan320’ in advance yield trial test in 2006. It was tested in the regional yield trial test between 2007 and 2009. Its heading date was April 26 in upland and April 23 in paddy filed conditions, and Maturity date was June 5 in upland and June 4 in paddy field, which were similar to Keumkang, respectively. It showed 830 in number of spikes per m², 35 of grain number per spike, 44.9g of 1,000 grain weight, and 806g of test weight. ‘Joongmo2004’ showed moderate to fusarium graminearum (Scab) in test of specific character although ‘Keumkang’ is susceptible to scab. ‘Joongmo2004’ had higher flour yield (75.5%) than ‘Keumkang’(72.5%). ‘Joongmo2004’ showed similar ash (0.42%), lower protein content (12.3%), SDS-sedimentation volume (43.0 ml) and gluten content (10.3%) than ‘Keumkang’ (0.42%, 13.1%, 57.8ml and 10.8%, respectively). It showed higher lightness (89.97), redness (-1.38) and yellowness (10.76) in flour color than ‘Keumkang’ (89.61, -1.15 and 9.46, respectively). ‘Joongmo2004’ exhibited lower hardness (3.50N), similar springiness and higher cohesiveness of cooked noodles (0.92 and 0.65) compared to ‘Keumkang’ (4.54N, 0.93, and 0.63, respectively). The average grain yield in the regional yield trial was 517 kg/10a in upland and 534 kg/10a in paddy field, which were 11% lower and 3% higher than that of the check cultivar, ‘Keumkang’, respectively.

‘Joongmo2003’, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross ‘SW86054/Keumkang’ during 1997. ‘Joongmo2003’ was evaluated as ‘Iksan318’ in advance yield trial test in 2006. It was tested in the regional yield trial test between 2007 and 2009. Its heading date was April 24 in upland and April 21 in paddy filed conditions, which was two days earlier than those of the check cultivar ‘Keumkang’, respectively, and maturity date was June 4 in upland and June 2 in paddy field, one or two days earlier than those of ‘Keumkang’, respectively. ‘Joongmo2003’ showed resistance to winter hardiness and pre-harvest sprouting, which lower withering rate on the low ridge (0.3%) and rate of pre-harvest sprouting (18.5%) than ‘Keumkang’ (9.2 and 25.8%, respectively). ‘Joongmo2003’ showed similar protein content (13.2%), lower SDS-sedimentation volume (54.0 ml) and higher gluten content (11.7%) than ‘Keumkang’ (13.1%, 57.8ml and 10.8%, respectively). It showed higher lightness (89.85) of flour and noodle dough sheet than ‘Keumkang’ (89.81 and 80.28, respectively). ‘Joongmo2003’ exhibited similar hardiness (3.84N), springiness and cohesiveness of cooked noodles (0.92 and 0.63) compared to ‘Keumkang’ (4.54N, 0.93, and 0.63, respectively). The average grain yield in the regional yield trial was 555 kg/10a in upland and 485 kg/10a in paddy field, which were 4% and 7% lower than those of the check cultivar, ‘Keumkang’, respectively.