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Soft Wheat Quality Lab -Past 5-year Publications
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  1. Ma, F., and Baik*, B.-K. 2023. Soft textured wheat of high protein content and strength is suitable for making hot-press tortillas. Cereal Chem. 100:1203-1214.
  2. Ma, F., Sturbaum, A., & Baik*,-K. 2023. Registration of twelve soft red winter partial waxy wheat germplasms carrying one or two null alleles at the Wx loci. Journal of Plant Registrations 2023:1-6. https://doi.org/10.1002/plr2.20307.
  3. Van Sanford, D. A., Clark, A. J., Bradley, C., Brown-Guedira, G. L., Cowger, C., Dong, Y., & Baik,-K. 2023. Registration of ‘Pembroke 2021’ soft red winter wheat. Journal of Plant Registrations, 17, 376–384. https://doi.org/10.1002/plr2.20271.
  4. Moraes, W.B., Baik, B.-K., Madden, L.V., & Paul, P.A. 2023. Environmental conditions after fusarium head blight visual symptom development affect contamination of wheat grain with deoxynivalenol and deoxynivalenol-3- glucoside. Phytopathology. 113:206-224. https://doi.org/10.1094/phyto-06-22-0199-r.
  5. Lopez, S. R., Wiersma, A. T., Strauss, N. M., Watkins, T., Baik, B.-K., Zhang, G., Sehgal, S. K., Kolb, F. L., Poland, J. A., Mason, R. E., Carter, A. H., & Olson, E. L. 2023. Description of U6719-004 wheat germplasm withYrAS2388R stripe rust resistance introgression from Aegilops tauschii. Journal of Plant Registrations,17, 26-33. https://doi.org/10.1002/plr2.20226
  6. Ma, F., & Baik*, B.‐K. (2022). Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles. Cereal Chemistry, 1–15. https://doi.org/10.1002/cche.10625.
  7. Baik*, B.-K., and Donelson, T. (2022). Grain, flour, and batter properties estimating cake baking potential of wheat flour. Cereal Chemistry, 100, 99-108. https://doi.org/10.1002/cche.10560.
  8. Ma, F.; Brown-Guedira, G.; Kang, M.; Baik*, B.-K. Allelic Variations in Phenology Genes of Eastern U.S. Soft Winter and Korean Winter Wheat and Their Associations with Heading Date. Plants 2022, 11, 3116. https://doi.org/10.3390/plants11223116.
  9. Mergoum, M., Johnson, J. W., Buck, J., Buntin, G. D., Sutton, S., Lopez, B., Mailhot, D., Chen, Z., Bland, D., Harrison, S., Murphy, J. P., Mason, E., Sutton, R. L., Babar, A., Brown-Guedira, G., Ibrahim, A., Boyles, R. E., Baik, B.-K., Marshall, D., Griffey, C. A., Cambro, S. E., Chen, X., and Cowger, C. 2022. A new soft red winter wheat cultivar ‘GA 08535-15LE29’ adapted to Georgia and the U.S. southeast region. J. Plant Regist. 597–605. https://doi.org/10.1002/plr2.20235
  10. Ma, F., Lee, Y. Y., Park, E., Luod, Y., Delwiche, S., and Baik*, B.-K. 2022. Influences of hydrothermal and pressure treatments of wheat bran on the quality and sensory attributes of whole wheat Chinese steamed bread and pancakes. J. Cereal Sci. 102: 103356. https://doi.org/10.1016/j.jcs.2021.103356
  11. Ma, F., Sturbaum, A., and Baik*, B.-K. 2022. Registration of ten soft red winter waxy wheat germplasm lines. J. Plant Regist. 16:147-151. https://doi.org/10.1002/plr2.20151
  12. Lee, Y. Y., Ma, F., Byars, J. A., Felker, F. C., Liu, S., Mosier, N. S., Lee, J. H., Kenar, J. A., and Baik*, B.-K. 2021. Influences of hydrothermal and pressure treatments on compositional and hydration properties of wheat bran and dough mixing properties of whole wheat meal. Cereal Chem. 98:673-682. https://doi.org/10.1002/cche.10411
  13. Ma, F., and Baik*, B.-K. 2021. Influences of grain and protein characteristics on in vitro protein digestibility of modern and ancient wheat species. J. Sci. Food Agri. 101:4578-4584. DOI 10.1002/jsfa.11100.
  14. Mergoum, M., Johnson, J. W., Buck, J. W., Sutton, S., Lopez, B., Bland, D., Chen, Z., Buntin, G. D., Mailhot, D. J., Babar, M. A., Mason, R. E., Harrison, S. A., Murphy, J. P., Ibrahim, A. M. H., Sutton, R. L., Simoneaux, B. E., Griffey, C. A., Bockelman, H. E., Baik, B.-K., Marshall, D., Cowger, C., Brown-Guedira, G. L., Kolmer, J. A., Jin, Y., Chen, X., Boyles, R.A. and Cambron, S. E. 2021. A New Soft Red Winter Wheat Cultivar, ‘GA 07353-14E19’, Adapted to Georgia and the US Southeast Environments. J. Plant Regist. 15: 337-344. https://doi.org/10.1002/plr2.20113.
  15. Mergoum, M., Johnson, J. W., Buck, J. W., Sutton, S., Lopez, B., Bland, D., Chen, Z., Buntin, G. D., Mailhot, D. J., Babar, M. A., Mason, R. E., Harrison, S. A., Murphy, J. P., Ibrahim, A. M. H., Sutton, R. L., Simoneaux, B. E., Griffey, C. A., Bockelman, H. E., Baik, B.-K., Marshall, D., Cowger, C., Brown-Guedira, G. L., Kolmer, J. A., Jin, Y., Chen, X., and Cambron, S. E. 2021. ‘GA JT141-14E45’: A New Soft Red Winter Wheat Cultivar Adapted to Georgia and the South East US Environments. J. Plant Regist. 15:471-478. https://doi.org/10.1002/plr2.20070.
  16. Mergoum, M., Johnson, J. W., Buck, J. W., Sutton, S., Lopez, B., Bland, D., Chen, Z., Buntin, G. D., Mailhot, D. J., Babar, M. A., Mason, R. E., Harrison, S. A., Murphy, J. P., Ibrahim, A. M. H., Sutton, R. L., Brown-Guedira, G. L., Simoneaux, B. E., Bockelman, H. E., Baik, B.-K., Marshall, D., Cowger, C., Kolmer, J. A., Jin, Y., Chen, X., Cambron, S. E., and Boyles, R. 2021. Soft red winter wheat ‘GA 051207-14E53’: Adapted cultivar to Georgia and the U.S. Southeast region. J. Plant Regist.15:132–139. https://doi.org/10.1002/plr2.20102.
  17. Ibrahim, A. M. H., Russell Sutton, R., Johnson, J. W., Mergoum, M., Simoneaux, B., , Stephen A. H., Murphy, J. P., Mason, R. E., Babar, M. A., Neely, C., Opeña, G., Jin, Y. Kolmer, J., Boyles, R., , Cambron, S. E., Baik, B.-K., Brown-Guedira, G. L., Marshall, D., and Fountain, M. O. 2021. Registration of ‘GA06343-13E2 (TX-EL2)’ Soft Red Winter Wheat. J Plant Regist. 15:107–112. https://doi.org/10.1002/plr2.20031.
  18. Sim, E., Park, E., Ma, F., Baik, B.-K., Fonseca, J. M., and Delwiche, S. R. 2020. Sensory and physicochemical properties of whole wheat salted noodles under different preparations of bran. J. Cereal Sci 96:103112. https://doi.org/10.1016/j.jcs.2020.103112.
  19. Ma, F., Kim, J., and Baik*, B.-K. 2020. Influences of high-molecular-weight glutenin subunits and rye translocations on dough mixing properties and sugar-snap cookie-baking quality of soft winter wheat. J Sci Food Agric 2020; 100: 3850–3856. https://doi.org/10.1002/jsfa.10423.
  20. Xu, M., Hou*, G., Ma, F., Ding, J., Deng, L., Kahraman, O., Niu, K., Niu, M., Kathleen Trivettea, K., Lee, B., Wu, L., and Baik, B.-K. 2020. Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles. LWT-Food Science and Technology 126:109294. https://doi.org/10.1016/j.lwt.2020.109294.
  21. Pradhan, S., Babar, M. A., Bai, G., Khan, J., Shahi, D., Avci, M., Guo, J., McBreen, J., Asseng, S., Gezan, S., Baik, B.-K., Blount, A., Harrison, S., Sapkota, S., Amand, P. S., and Kunwar, S. 2020. Genetic Dissection of Heat-responsive Physiological Traits to Improve Adaptation and Increase Yield Potential in Soft Winter Wheat. BMC Genomics 21:315. https://doi.org/10.1186/s12864-020-6717-7.
  22. Ji, T., Ma, F., and Baik*, B.-K. Biochemical characteristics of soft wheat grain associated with endosperm separation from bran and flour yield. Cereal Chem. 97: 566–572. DOI: 10.1002/cche.10271. https://doi.org/10.1002/cche.10271. Published on February 2020.
  23. Baik*, B.-K., and Donelson, T. 2020. Experimental cake baking method applicable to non-chlorinated flour. Cereal Chem. 97: 394-403. https ://doi.org/10.1002/cche.10255.
  24. Griffey, G. A., Malla, S., Brooks, W., Seago, J., Christopher, A., Thomason, W., Pitman, R., Markham, R., Vaughn, M., Dunaway, D., Beahm, M., C. Barrack, C. L., Rucker, E., Behl, H., Hardiman, T., Beahm, B., Browning, P., Schmale, D., McMaster, N., Custis, J. T., Gulick, S., Ashburn, S. B., Jones Jr., N., Baik, B.-K., Bockelman, H., Marshall, D., Fountain, M., Brown-Guedira, G., Cowger, C., Cambron, S., Kolmer, J., Jin, Y., Chen, X., Garland-Campbell, K., and Sparry, E. 2020. Registration of ‘Hilliard’ wheat. J. Plant Regist. 14:406-417. https://doi.org/10.1002/plr2.20073.
  25. Gill, K. S., Kumar, N., Randhawa, H. S., Carter, A. H., Yenish, J., Morris, C. F., Baik, B.-K., Higginbotham, R. W., Guy, S., Engle, D. A., Chen, X. M., Murray, T. D., and Lyon, D. J. 2020. Registration of ‘Curiosity CL+’ soft white winter wheat. J. Plant Regist. 2020;1-11. https://doi.org/10.1002/plr2.20066.
  26. Meier, N., Malla, S., Oakes, J., Murphy, J. P., Baik, B.-K., Chao, S., and Griffey, C. A. 2020. Registration of Soft Red Winter Wheat VA11DH-P46xTrib-28, VA11DH-P46xTrib-99, and VA11DH-P46xTrib-103 Germplasm Lines with Exceptional Milling and Cookie Baking Performance. J. Plant Regist. 14:450–456. https://doi.org/10.1002/plr2.20055.
  27. Pradhan, S., Babar, M. A., Robbins, K., Bai, G., Mason, R. E., Khan, J., Shahi, D., Avci, M., Guo, J., Maksud Hossain, M., Bhatta, M., Mergoum, M., Asseng, S., Amand, P. S., Gezan, S., Baik, B.-K., Blount, A., and Bernardo, A. 2019. Understanding the Genetic Basis of Spike Fertility to Improve Grain Number, Harvest Index, and Grain Yield in Wheat Under High Temperature Stress Environments. Front. Plant Sci. 10:1481. doi: 10.3389/fpls.2019.01481
  28. Baik*, B.-K. 2019. Strategies to improve whole wheat bread quality. Cereal Foods World 64 (6): DOI: https://doi.org/10.1094/CFW-64-6-0069
  29. Ma, F., Kim, J., Cho, E., Brown-Guedira, G., Park, C. S., and Baik*, B.-K. 2019. HMW-GS composition and rye translocations of U.S. eastern soft winter wheat and their associations with protein strength. J. Cereal Sci. 89, 102799.
  30. Dubat, A., Berra, M., and Baik*, B.-K. Collaborative study report: Automated measurement of wheat flour solvent retention capacity with the Chopin-SRC Instrument (AACCI Approved Method 56-15.01). Cereal Foods World 64 (3): https://doi.org/10.1094/CFW-64-3-0033.
  31. Ma, F., Lee, Y. Y., Palmquist, D. E., and Baik*, B.‐K. 2019. Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits. Cereal Chem. 96:634–646. https://doi.org/10.1002/cche.10159.
  32. Park E.Y., Fuerst E. P., Baik*, B‐K. 2019. Effect of bran hydration with enzymes on functional properties of flour–bran blends. Cereal Chem. 96:273-282. https://doi.org/10.1002/cche.10119.
  33. Jeon S., Baik, B.‐, Kweon M. 2019. Solvent retention capacity application to assess soft wheat flour quality for making white‐salted noodles. Cereal Chem. 96:497-507. https://doi.org/10.1002/cche.10150.
  34. Gill K.S., Kumar N., Randhawa H. S., Carter, A. H., Yenish, J., Morris, C. F., Baik, B.-K., Higginbotham, R. W., Guy, S. O., Engle, D. A., Chen, X. M., Murray, T. D., and Lyon, D. J. 2019. Registration of ‘Mela CL+’ soft white winter wheat. J Plant Regist. 14:144-152. https://doi.org/10.1002/plr2.20006.