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

Table. 9.

Bread processing characteristics of cultivar ‘Hwanggeumal’ in the regional yield trials (RYT, 2018~2019).

Cultivar Bread characteristics
Bread loaf volume (mL) Hardness (N)
Hwanggeumal 994±35.00a 1.02±0.45b
Jokyung 804±26.52b 2.34±0.36a

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.