A commercial gluten and glutens isolated from four soft and four hard wheat flours were incorporated into a hard and a soft white flour by replacement to directly determine the quantitative and qualitative role of gluten proteins in making noodles. Gluten incorporation (6%) decreased water absorption of noodle dough by 3%, shortened the length of the dough sheet by 15 and 18%, and increased the thickness of the dough sheet by 18 and 20% in soft and hard wheat flour, respectively. Noodles imbibed less water and imbibed water more slowly during cooking with gluten incorporation, which resulted in a 3‐min increase in cooking time for both soft and hard wheat noodles. Despite the extended cooking time of 3 min, noodles incorporated with 6% gluten exhibited decreases in cooking loss by 15% in soft wheat. In hard wheat flour, cooking loss of noodles was lowest with 2% incorporation of gluten. Tensile strength of fresh and cooked noodles, as well as hardness of cooked noodles, increased linearly with increase in gluten incorporation, regardless of cooking time and storage time after cooking. While hardness of cooked noodles either increased or showed no changes during storage for 4 hr, tensile strength of noodles decreased. There were large variations in hardness and tensile strength of cooked noodles incorporated with glutens isolated from eight different flours. Noodles incorporated with soft wheat glutens exhibited greater hardness and tensile strength than noodles with hard wheat glutens. Tensile strength of cooked noodles incorporated with eight different glutens negatively correlated with SDS sedimentation volume of wheat flours from which the glutens were isolated.
Water use efficiency (WUE) is considered as an important characteristics of drought tolerance in crop plant. This study was carried out for determination of WUE of 29 Korean soybean cultivars including PI416937, a representative drought tolerant cultivar in USA, under two different soil water contents, the sustaining 50% of maximum field capacity on control and 25% on drought treatment for 14 days at the late of vegetative growth stage. The WUE of whole plant (g/L) was determined using the measurement of the amount of water use (mL/day/plant), dry weight (g/plant), and relative growth rate (RGR) at 14 days after treatment (DAT). The mean amount of water use of 30 soybeans was 183 and 64 mL/plant/day at control and treatment, respectively, which was decreased 63% of water use under 25% of maximum field capacity. The mean dry weight of 30 soybeans of treatment was decreased 37% compared with that of control. The amount of water use of 30 soybeans was highly correlated with dry weight at 14 DAT, while it was weak correlated with RGR of treatment and not correlated with WUE. The WUE was highly correlated with RGR at control and treatment. The mean WUE of 30 soybean was 2.1 and 2.9g/L at control and treatment, respectively. It means that WUE is increased under drought condition and is the variable characteristics depend on soil water content. The WUE of PI416937 was 3.5g/L at treatment. This study suggested WUEs of 29 Korean soybean cultivars and that the higher WUE Korean cultivars than PI416937 were 3 cultivars, Daepoong (3.8g/L), Danbeak (4.0g/L), and Keumkang (3.8g/L).
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