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

Table. 4.

Flour and dough properties of 11 Korean wheat cultivars grown at different high temperature treatments after flowering.

TreatmentszAsh (%)Average particle size (um)Whitness IndexAmylose (%)Damaged starch (%)Total starch (%)Protein (%)SDS- sedimentation volume (ml)Mixograph

Water absorption (%)Mixing time (min)Mixing tolerance (cm)
Control0.41ay71.9a87.8a27.4a5.7a71.4a11.1a44.9a60.2a2.9a12.3a
0DAF0.41a71.9a87.3a27.8a6.0a72.5a11.0a42.7a59.5a2.7a13.4a
14 DAF0.41a72.1a86.8a27.9a6.3a73.8a11.1a41.7a59.7a2.7a13.1a

Wheat cultivars were treated according to the procedure in material and method.

Values followed by same letters within same characteristic are not significantly different at p<0.05.

Korean J Breed Sci 2019;51:20-33 https://doi.org/10.9787/KJBS.2019.51.1.20
© 2019 Korean J Breed Sci