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

Table. 8.

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

Cultivar Mixograph Amylose (%) Pasting properties (BU)
Water absorption (%) Mixing time (min) Peak viscosity
Hwanggeumal 59.9a 4.6a 23.3b 163a
Jokyung 56.4b 3.6b 26.8a 78b

a-bValues followed by the same letters within same are not significantly different at p<0.05.

Korean J. Breed. Sci. 2023;55:272-80 https://doi.org/10.9787/KJBS.2023.55.3.272
© 2023 Korean J. Breed. Sci.