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

Table. 10.

Noodle dough properties and texture of cooked noodles prepared from ‘Sooan’ in the regional yield trials.

Cultivar Color of noodle dough sheet (Lz) Texture properties of cooked noodles

Hardness(N) Springiness(Ratio) Cohesiveness(Ratio)
Taejoong 83.02a 4.24b 0.61a 0.89a
Keumkang 83.00a 4.35a 0.60a 0.89a

z L: lightness.

a-b Means with the same letter are not significantly different at 5% significant level by Duncan’s multiple range test.

Korean J Breed Sci 2019;51:454-61 https://doi.org/10.9787/KJBS.2019.51.4.454
© 2019 Korean J Breed Sci