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United States Department of Agriculture

Agricultural Research Service

Related Topics

Byung-Kee Baik
Corn, Soybean and Wheat Quality Research
General Biological Science

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
Suitability of Soft Red Winter Wheats for Making Korean-style Noodles
Nonfunded Cooperative Agreement (N)
  Accession Number: 430939
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.)
Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules -
Park, E., Fuerst, E.P., Baik, B.V. 2016. Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules. Journal of Cereal Science. 70:199-206.
Identifying rare FHB-resistant transgressive segregants in intransigent backcross and F2 winter wheat populations -
Clark, A., Sarti-Dvorjak, D., Brown Guedira, G.L., Dong, Y., Baik, B.V., Van Sanford, D. 2016. Identifying rare FHB-resistant transgressive segregants in intransigent backcross and F2 winter wheat populations. Frontiers in Microbiology. 7:277.
Degree of starchy endosperm separation from bran as a milling quality trait of wheat grain -
Kong, L., Baik, B.V. 2016. Degree of starchy endosperm separation from bran as a milling quality trait of wheat grain. Journal of Cereal Science. 69:49-56.
Row width influences wheat yield, but has little effect on wheat quality -
Quality requirements of soft red winter wheat for making northern-style Chinese steamed bread -
Ma, F., Baik, B.V. 2016. Quality requirements of soft red winter wheat for making northern-style Chinese steamed bread. Cereal Chemistry. 93:314-322.
Storage conditions affecting increase in falling number of soft red winter wheat grain -
Ji, T., Baik, B.V. 2016. Storage conditions affecting increase in falling number of soft red winter wheat grain. Cereal Chemistry. 93:263-267.
Registration of ‘Pembroke 2014’ soft red winter wheat -
Van Sanford, D.A., Clark, A.J., Hershman, D., Brown Guedira, G.L., Cowger, C., Dong, Y., Baik, B.V. 2016. Registration of ‘Pembroke 2014’ soft red winter wheat. Journal of Plant Registrations. 10:41-46.
Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour -
Cai, L., Choi, I., Park, C., Baik, B.V. 2015. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour. Cereal Chemistry. 92:557-564.
Functional and nutritional characteristics of wheat grown in organic and conventional cropping systems Reprint Icon -
Park, E.Y., Baik, B.V., Miller, P.R., Burke, I.C., Wegner, E.A., Tautges, N.E., Morris, C.F., Puerst, E. 2015. Functional and nutritional characteristics of wheat grown in organic and conventional cropping systems. Cereal Chemistry. 92(5):504-512.
Registration of ‘Sprinter’ hard red winter wheat -
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 Reprint Icon -
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 Reprint Icon -
Lu, L., Baik, B.V. 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 Reprint Icon -
Jung, T., Kim, J.Y., Baik, B.V., 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 -
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 -
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 Reprint Icon -
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 -
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 -
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 Reprint Icon -
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: 5/2/2016
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