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

Table. 6.

End-use quality of 11 Korean wheat cultivars grown at different high temperature treatments after flowering.

TreatmentszBreadWhite salted noodlesSugar Snap Cookie

Noodles dough sheetTexture of cooked noodles




Loaf Volume (ml)Crumb Firmness (N)Thickness (mm)Whiteness IndexHardness (N)Springiness (Ratio)Cohesiveness (Ratio)Width (mm)Thickness (mm)
Control 709.1ay6.5a1.8a77.5a3.6a0.89a0.66a81.6a6.0a
0DAF675.8a7.2a1.8a75.9b3.6a0.89a0.66a80.4a6.0a
14 DAF707.2a6.9a1.8a 76.4ab3.6a0.89a0.66a80.3a6.1a

Wheat cultivars were treated according to the procedure in material and method. DAF = day after flowering.

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