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

Table. 8.

Rheological properties of dough and pasting properties of ‘Taejoong’ in the regional yield trials.

Cultivar Mixograph Amylose (%) Pasting properties (BU)


Water absorption (%) Mixing time (min) Mixing tolerance (mm) Peak viscosity Breakdown
Taejoong 60.3b 3.1b 9.3b 27.2a 109.0a 28.6a
Keumkang 62.5a 5.2a 14.0a 25.9b 104.0a 27.3a

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