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United States Department of Agriculture

Agricultural Research Service

Related Topics

Byung-Kee Baik
Corn, Soybean and Wheat Quality Research Unit
Research Molecular Biologist

Phone: (330) 263-3891
Fax: (330) 263-3651
WILLIAMS HALL
1680 MADISON AVE
WOOSTER, OH, 44691

Projects
Genetic and Biochemical Basis of Soft Winter Wheat End-Use Quality
Appropriated (D)
  Accession Number: 428939
Cooperative Milling and Baking Evaluation for Eastern U.S. Wheat Breeding Programs
Specific Cooperative Agreement (S)
  Accession Number: 427603
Milling Quality and Protein Strength Rankings of Soft Red Winter Wheat Varieties, and Nitrogen Fertilizer Rate on Protein Characteristics
Trust (T)
  Accession Number: 426445

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour - (Peer Reviewed Journal) - (24-Jun-15)
Functional and nutritional characteristics of wheat grown in organic and conventional cropping systems - (Peer Reviewed Journal) - (31-Mar-15)
Registration of ‘Sprinter’ hard red winter wheat - (Peer Reviewed Journal)
Carter, A.H., Kidwell, K.K., Demacon, V., Balow, K.A., Shelton, G.B., Higginbotham, R.W., Chen, X., Engle, D.A., Baik, B.V., Morris, C.F. 2015. Registration of ‘Sprinter’ hard red winter wheat. Journal of Plant Registrations. 9:196-200.
Functional and nutritional characteristics of soft wheat grown in no-till and conventional cropping systems - (Peer Reviewed Journal)
Park, E., Baik, B.V., Machado, S., Gollany, H.T., Fuerst, E.P. 2015. Functional and nutritional characteristics of soft wheat grown in no-till and conventional cropping systems. Cereal Chemistry. 92:332-338.
Starch Characteristics Influencing Resistant Starch Content of Cooked Buckwheat Groats - (Peer Reviewed Journal)
Lu, L., Baik, B.-K. 2015. Starch Characteristics Influencing Resistant Starch Content of Cooked Buckwheat Groats. Cereal Chemistry. 92(1):65-72.
Physiochemical and thermal characteristics of starch isolated from a waxy wheat genotype exhibiting partial expression of Wx proteins - (Peer Reviewed Journal)
Jung, T., Kim, J.Y., Baik, B.-K., Park, C.S. 2015. Physiochemical and thermal characteristics of starch isolated from a waxy wheat genotype exhibiting partial expression of Wx proteins. Cereal Chemistry. 92(1):14-21.
Association mapping of grain hardness, polyphenol oxidase, total phenolics, amylose content, and ß-glucan in US barley breeding germplasm Reprint Icon - (Peer Reviewed Journal)
Mohammadi, M., Endelman, J.B., Nair, S., Chao, S., Jones, S.S., Muehlbauer, G.J., Ullrich, S.E., Baik, B.-K., Wise, M.L., Smith, K.P. 2014. Association mapping of grain hardness, polyphenol oxidase, total phenolics, amylose content, and ß-glucan in US barley breeding germplasm. Molecular Breeding. 34:1229-1243.
Registration of ‘Puma’ Soft White Winter Wheat - (Peer Reviewed Journal)
Carter, A.H., Jones, S.S., Cai, X., Lyon, S.R., Balow, K.A., Shelton, G.B., Higginbotham, R.W., Chen, X., Engle, D.A., Baik, B.V., Guy, S.O., Murray, T.D., Morris, C.F. 2014. Registration of ‘Puma’ Soft White Winter Wheat. Journal of Plant Registrations. 8(3):273-278.
Effect of allelic variations at the Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on flour characteristics and bread loaf volume - (Peer Reviewed Journal)
Ahn, J.H., Kang, C.S., Jeung, J.U., Baik, B.V., Pena, R.J., Park, C.S. 2014. Effect of allelic variations at the Glu-D1, Glu-A3, Glu-B3 and Pinb-D1 loci on flour characteristics and bread loaf volume. International Food Research Journal. 21(3):1177-1185.
Bran characteristics and bread-baking quality of whole grain wheat flour Reprint Icon - (Peer Reviewed Journal)
Cai, L., Choi, I., Lee, C., Park, K., Baik, B.-K. 2014. Bran characteristics and bread-baking quality of whole grain wheat flour. Cereal Chemistry. 91(4):398-405.
Significance of starch properties and quantity on sponge cake volume Reprint Icon - (Peer Reviewed Journal)
Choi, H., Baik, B.-K. 2014. Significance of starch properties and quantity on sponge cake volume. Cereal Chemistry. 91(3):280-285.
Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar - (Peer Reviewed Journal)
Kang, C.S., Jung, J.U., Baik, B.V., Park, C.S. 2014. Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar. International Food Research Journal. 21(2):617-624.
Last Modified: 7/28/2015