A New Waxy Wheat Cultivar “Sinmichal”
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Abstract
Sinmichal is the first waxy wheat variety in Korea. It was developed on the purpose of increasing the added-value byintroducing waxy genes to domestic wheat. It was bred from a cross between Olgeurumil, non-waxy, and a waxy descent of a crossbetween Kanto 107 and Baihuo at the National Crop Experiment Station (NCES) in 1997. It was tested as Suwon 292 in regionaland 5.92 ton/ha, respectively. It was inferior in flour yield to Geurumil, but the ash content was lower than that of Geurumil. Alsoits flour showed soft to semi-hard property based on protein content and sedimentation value. Three distinctive properties were obtainedfrom Rapid Visco-analyzer (RVA) tests of Sinmichal, waxy flour. First, as the temperature of the aqueous slurry of its flour wasoC which was far lowertemperature than the 95oC of other wheats. Secondly, the breakdown viscosity of Sinmichal paste was greater than those of othercomon wheats. Lastly, the final viscosity measured after linearly coling of paste temperature down to 50oC was far lower than that ofnd thecooked products should be remained softer in texture for longer time due to the delayed retrogradation of the gelatinized starch.