Byung-Kee Baik
Associate Professor / Scientist
263 Johnson Hall
Dept. of Crop & Soil Sciences
PO Box 646420
Pullman WA 99164-6420 USA
Phone 509-335-8230
FAX 509-335-8674
bbaik@wsu.edu
Education
Ph.D. Food Science, 1994, Washington State University
M.S. Agronomy, 1988, Korea University
B.S. Agronomy, 1988, Korea University
Research
End-use quality of wheat: evaluation of breeding lines and identification of relationships between physiochemical characteristics of wheat and its processing and end-product quality Read more.
Chemistry and processing of cereal grains
Chemistry and functional properties of starch and protein
Teaching
Crop-Environment Interactions (Crop Science 411)
Advances in Cereal Science and Technology
Recent Publications
Park, C. S., and Baik*, B.-K. 2007. Influences of baking and thawing conditions on quality of par-baked French bread. Cereal Chem. 84:38-43.
Quinde-Axtell, Z., and Baik*, B.-K. 2006. Phenolic compounds of barley grain and their implication in food products discoloration. J. Agri. Food Chem. 54:9978-9984.
Quinde-Axtell, Z., Powers, P., and Baik*, B.-K. 2006. Retardation of discoloration in barley flour gel and dough. Cereal Chem. 83:385-390.
Han, I., and Baik*, B.-K. 2006. Oligosaccharides in legumes and reduction by soaking, cooking, ultrasound and high hydrostatic pressure. Cereal Chem. 83:428-433.
Dalgetty, D. D., and Baik*, B.-K. 2006. Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils and chickpeas. Cereal Chem. 83:269-274.
Quinde-Axtell, Z., Ullrich, S. E., and Baik*, B.-K. 2005. Genotypic and environmental effects on color and discoloration potential of barley in food products. Cereal Chem. 82:711-716.
Cramer, A.-C. J., Mattinson, D. S., Fellman, J. K., and Baik*, B.-K. 2005. Analysis of volatile compounds from various types of barley cultivars. J. Agric. Food Chem. 53:7526-7531.
Quinde, Z., Ullrich, S. E., and Baik*, B.-K. 2004. Genotypic variation in color and discoloration potential of barley-based food products. Cereal Chem. 81:752-758.
Cheng, M., McPhee, K. E., and Baik*, B.-K. 2004. Bleaching of green peas and changes in enzyme activities of seeds under simulated climatic conditions. J. Food Sci. 69:511-518.
Park, C. S., and Baik*, B.-K. 2004. Significance of amylose content of wheat starch on processing and textural properties of instant noodles. Cereal Chem. 81:521-526.
Baik*, B.-K., and Jackowski, R. 2004. Characteristics of granular cold water gelling starches of cereal grains and legumes prepared using liquid ammonia and ethanol. Cereal Chem. 81:538-543.
Park, C. S., and Baik*, B.-K. 2004. Cooking time of white salted noodles and its relationship with protein and amylose contents of wheat. Cereal Chem. 81:165-171.
Park, C. S., and Baik*, B.-K. 2004. Relationship between protein characteristics and instant noodle making quality of wheat flours. Cereal Chem. 81:159-164.
Baik*, B.-K., Powers, J., and Nguyen, L. T. 2004. Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chem. 81:94-99.
Baik*, B.-K., Park, C. S., Paszczynska, B., and Konzak, C. F. 2003. Characteristics of noodles and bread prepared from double null partial waxy wheat. Cereal Chem. 80:627-633.
Baik*, B.-K., and Lee, M.-R. 2003. Effects of starch amylose content of wheat on textural properties of white salted noodles. Cereal Chem. 80:304-309.
Dalgetty, D. D., and Baik*, B.-K. 2003. Isolation and characterization of cotyledon fibers from peas, lentils and chickpeas. Cereal Chem. 80:310-315.
Park, C. S., Hong, B. H., and Baik*, B.-K. 2003. Protein quality of wheat required for making white salted noodles and its influences on processing and texture of noodles. Cereal Chem. 80:297-303.
Park, C. S., and Baik*, B.-K. 2002. Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles. Cereal Chem. 79:867-873.
Jackowski, R., Czuchajowska, Z., and Baik*, B.-K. 2002. Granular cold water gelling starch prepared from chickpea starch using liquid ammonia and ethanol. Cereal Chem. 79:125-128.
Cai, R., McCurdy, A., and Baik*, B.-K. 2002. Textural properties of six legume curds in relation to their protein constituents. J. Food Sci. 67: 1725-1730.
Cai, R., and Baik*, B.-K. 2001. Preparation of chickpea curd by heat-induced gelation. J. Food Sci. 66:1294-1300.
Cai, R., Klamczynska, B., and Baik*, B.-K. 2001. Preparation of bean curds from protein fractions of six legumes. J. Agri. & Food Chem. 49:3068-3073.
Klamczynska, B., Czuchajowska, Z., and Baik*, B.-K. 2001. Composition, soaking and cooking properties, and thermal characteristics of starch of chickpeas, wrinkled peas and smooth peas. Int. J. Food Sci. & Tech. 36:563-572.
Klamczynska, B., Czuchajowska, Z., and Baik*, B.-K. 2001. Smooth peas, wrinkled peas and garbanzo beans in production of sweetened paste. Food Sci. & Tech. Int. 7:73-81.
Lee, M.-R., Swanson, B. G., and Baik*, B.-K. 2001. Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends. Cereal Chem. 78:701-706.
Heading using the h3 tag
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.