Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

Table. 12.

Grain and rice noodles quality of ‘Saemimyeon’.

CultivarAmylose (%)Protein (%)Alkali digestion value (1-7)Rice noodles texturez

Thickness (mm)Strength (g)Adhesiveness (mm)
Saemimyeon26.77.03.51.3312.838.9
Dasan18.27.46.4(1.22)(10.9)(8.4)

Textures after cooking, ( ): Goami (CK), Rice noodles: rice flour 90% + potato flour 10%, Rice flour: wet milling, Rice noodles processing: extrusion

Korean J Breed Sci 2018;50:522-8 https://doi.org/10.9787/KJBS.2018.50.4.522
© 2018 Korean J Breed Sci