Korean Journal of Breeding Science

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

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

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