종실과 밀가루 특성이 국수 면대 색깔에 미치는 영향과 철 함량 간이 검정

This study was carried out to characterize the color of noodle sheet made from Korean wheat cultivars, which were then evaluated on grain and flour properties, in order to enhance the breeding-line selection for noodle wheat. In particular, a rapid method was applied to investigate the effects of iron (Fe) contents on the lightness of noodle sheet for the selection of breeding-lines with high Fe contents. Wheat flour lightness of Korean wheat cultivars had a negative correlation with ash (r = -0.634, P