Korean Journal of Breeding Science

Noodles processing characteristics of cultivar ‘Joongmo2015’ in the regional yield trials (RYTz, 2017~2019).

Cultivar	Color of noodle dough sheet^y			Texture properties of cooked noodles

	L	a	b	Hardness (N)	Springiness (ratio)	Cohesiveness (ratio)
Joongmo2015	83.10^a	-1.34^a	17.91^a	3.92^a	0.94^a	0.60^a
Keumkang	82.48^b	-1.05^b	16.41^b	3.65^b	0.93^a	0.59^a

^zRYT: regional yield trial.

^yL: lightness, a: redness(+) - greeness(-), b: yellowness(+) - blueness(-)

^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