A New White Wheat Cultivar, “Jokyoung” for Bread Making

Abstract

from CIMMYT, Mexico and “Keumkang”, a hard white wheat with high milling rate and early maturing from Korea by NationalInstitute of Crop Science, RDA, Korea in 2004. Among the croses made in 1995, a promising line, YW2743-2B-18-3-1, showedgood quality for bread making in the yield trial tested in Suwon in 2001, and was designated as Suwon 298. It showed very godbread making quality, but less grain yield in the Regional Yield Trials in four locations around Korea for thre years from 2002 toargegrain, and white grain color. Its heading date was April 25 in upland and April 19 in paddy field conditions, which were three andfour days earlier than those of the check cultivar Urimil, respectively, and maturing date was June 8 in upland and June 2 in paddyfield, two or three days earlier than those of Urimil, respectively. The new cultivar, “Jokyoung”, kept 81 cm of culm length thatwas 3 cm shorter than that of Urimil, and 8.0 cm of spike length. It showed 747 in the number of spikes per m2, 34 of grain num-l-erance to lodging than those of the check cultivar Urimil. The average grain yield in the regional yield trial was 6.38 MT/ha inupland and 5.19 MT/ha in pady field, which were 7% and 9% lower than those of the check cultivar, Urimil, respectively. Mean-while, Jokyoung showed higher milling rate, higher milling score, higher protein content, and much more sedimentation volumethan those of Urimil, In the Alveogram, tenacity and elasticity, and bread making ability of Jokyoung were much better than thoseof the check cultivar. It showed good crust and uniform crumb structure as well as high loaf volume and weight compared ton-imum temperature of 8oC on average of January on the Korean peninsula.