Table 1. Compositions of barley and wheat flour blends

Barley-type	Cultivar	Ash(%)	Protein(%)	β-glucan(%)
Normal	SS	0.91±0.01 c	13.57±0.04bc	1.36±0.03 bc
	DP	0.79±0.02 d	13.36±0.15c	0.98±0.01 d
	DS	0.74±0.01 e	13.48±0.01bc	1.21±0.02 c
Waxy	HC	1.09±0.01 b	13.77±0.13ab	1.65±0.05 a
	PSC	0.76±0.01 e	13.78±0.09ab	1.67±0.07 a
Colored-waxy	JSJC	2.68±0.02 a	14.07±0.01a	1.50±0.01 b
Wheat	KK	0.47±0.01f	14.04±0.08a	0.14±0.02 e
ANOVA (F-value)		8274.54***	19.28***	467.98***

Values with different letters in the same column are significantly different at p<0.05.
Significant at p<0.01.
Barley: Saessal (SS), Dapung (DP), Dasong (DS), Hinchalssal (HC), Pungsanchal (PSC), Jasujeongchal (JSJC), Wheat : Keumkang (KK).