title: Classification of 31 Korean Wheat (Triticum aestivumL.) Cultivars Based on the Chemical Compositions.
abstract: Whole grain wheat flour (WGWF) is the entire grain (bran, endosperm, and germ) milled to make flour. The WGWF of 31 Korean wheat (Triticum aestivumL.) cultivars were analyzed for the chemical compositions, and classified into groups by hierarchical cluster analysis (HCL). The average composition values showed a substantial variation among wheat varieties due to different wheat varieties. Wheat cv. Shinmichal1 (waxy wheat) had the highest ash, lipid, and total dietary fiber contents of 1.76, 3.14, and 15.49 g/100 g, respectively. Using HCL efficiently classified wheat cultivars into 7 clusters. Namhae, Sukang, Gobun, and Joeun contained higher protein values (12.88%) and dietary fiber (13.74 %). Regarding multi-trait crop breeding, the variation in chemical compositions found between the clusters might be attributed to wheat genotypes, which was an important factor in accumulating those chemicals in wheat grains. Thus, once wheat cultivars with agronomic characteristics were identified, those properties might be included in the breeding process to develop a new variety of wheat with the trait.
authors.affiliation: National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea.
authors.forename: Induck
authors.initials: I
authors.lastname: Choi
authors.affiliation: National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea.
authors.forename: Chon-Sik
authors.initials: CS
authors.lastname: Kang
authors.affiliation: National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea.
authors.forename: Choon-Kee
authors.initials: CK
authors.lastname: Lee
authors.affiliation: National Institute of Crop Science, Rural Development Administration, Gyeonggi 16613, Korea.
authors.forename: Sun-Lim
authors.initials: SL
authors.lastname: Kim
keywords: chemical composition; cluster analysis; wheat cultivar; whole wheat meal