Korean Journal of Breeding Science

Rheological properties of dough and pasting properties of cultivar ‘Joongmo2015’ in the regional yield trials (RYTz, 2017~2019).

Cultivar	Mixograph		Amylose (%)	Pasting properties

	Water absorption (%)	Mixing time (min)		Peak viscosity(BU)
Joongmo2015	62.2^a	4.4^a	24.4^b	109^a
Keumkang	60.2^b	3.8^b	25.3^a	86^b

^zRYT: regional yield trial.

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

Data are represented as mean average of 2017, 2018 and 2019