Byung-Kee Baik
Exploring the End-use Quality of Cereal Grains and Legumes
Dr. Byung-Kee Baik plays a pivotal role in the combined efforts to promote quality, end-use and subsequent value of wheat, barley and grain legumes, the major agricultural commodities produced in Washington state. He also manages the WSU wheat quality program and provides a rapid, end-use quality determination of wheat for the wheat breeding programs there. As a cereal chemist, Baik’s main research goal is to identify relationships between physiochemical characteristics of raw materials and their processing and end-product quality, for the purpose of improving the quality and subsequent value of wheat, barley and legumes.
With the increasing competition in international markets and a growing demand for high quality wheat, it is important to produce wheat with specific characteristics suitable for specific end-use products in order to retain and even expand the market share of U.S. wheat. Baik and his collaborators are working to define the properties of the major components of wheat required for making bread and noodles with improved quality. They have elucidated the roles of starch amylose content on extending the shelf life of bread and the improved textural properties of white salted noodles, and have identified the protein properties of wheat suitable for making high quality, white salted noodles. They have recommended that wheat varieties be developed with reduced starch amylose content and protein property stronger than soft wheat for improved quality of white salted noodles. Baik has also worked to develop new processes and products of barley, peas, chickpeas and lentils to promote their use in human consumption.
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Contact Information
Byung-Kee Baik, Ph.D.
Associate Professor
Department of Crop and Soil Sciences
Washington State University
PO Box 646420
228 Food Science & Human Nutrition Building / 263 Johnson Hall
Pullman, WA 99164-6420
Telephone: 509-335-8230
Fax: 509-335-8674
E-mail: bbaik@wsu.edu
Dr. Byung-Kee Baik is an associate professor in the Department of Crop and Soil Sciences at Washington State University. He leads the WSU Wheat Quality Program, which evaluates the end-use quality of wheat breeding lines and assists wheat breeders in development of wheat varieties with improved end-use quality. His research interests include chemistry and processing of cereal grains and legumes. Dr. Baik received his B.S. (1988) and M.S (1990) degrees in agronomy from Korea University, Seoul, Korea, and his Ph.D. degree in Food Science from Washington State University (1994). He continued working at Washington State University as a research associate (1994-1999). In 1999, he was hired as an assistant professor in the Department of Food Science and Human Nutrition. He joined the Department of Crop and Soil Sciences as a cereal chemist in 2005. He has published 33 research articles in refereed journals and made numerous presentations at international conventions. He has successfully advised six M.S. and two Ph.D. students.
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