Source of Variation in Flour Protein Quantity and Quality of a Top-Yielding Korean Wheat Cultivar, Baegjoong Grown from Different Regions

Abstract

Korea mainly imports wheat because a relatively little amount (<1.0% of total usage) is produced domestically. Quality variation in domestic wheats is a major challenge for expanding domestic wheat production and end-use applications. Flour is mainly consumed for noodle making in Korea. Baegjoong is one of the most prevalent domestic wheat cultivars. To reduce quality variation of Baegjoong, a baseline data on the current status of Baegjoong quality is required. Therefore, the effect of growing a single cultivar of Korean domestic wheat, Baegjoong grown in different areas on flour quality was explored, mainly focusing on protein properties, which are known more sensitively influenced by growing environments as well as affecting noodle quality. Twenty Baegjoong flour samples milled from wheat grown in Gwangju, Naju, and Chilgok were subjected to proximate analysis, sedimentation volume, glutenin macropolymer, solvent retention capacity (SRC), and mixograph. Flour sample quality variations within each growing region and among growing regions were compared. Protein content, sedimentation volume, SRC value, and mixograph mid-line peak time, value, and width of flour samples showed significant variation among growing regions but much larger variation within growing regions. Although Gwangju and Naju are close, notable flour quality variations existed between the two city groups. Overall, variations in flour quality were larger within regions, compared to those between regions, possibly due to different farming practices. To identify the main cause of quality variations within growing regions and reduce them, a survey of farming practices needs to be conducted.