Table 2. Pasting-properties and bread dough fermentation of barley and wheat flour blends

Barley-type	Cultivar	Pasting viscosity (RVU)					Dough fermentation
		Peak V.	BD V.	Final V.	Time (min)	Temp ( ° C)	Hm (mm)	H'm (mm)
Normal	SS	135.6 ab	59.9 ab	147.4 bcd	5.97 a	65.70 a	17.4 d	91.4 a
	DP	170.1 a	67.9 a	199.0 a	6.04 a	64.45 a	24.5 b	83.2 b
	DS	151.6 ab	67.2 a	165.2 abc	5.90 a	64.55 a	23.8 b	66.9 e
Waxy	HC	110.0 bc	50.5 abc	119.3 de	5.87 a	63.68 a	20.7 c	66.6 e
	PSC	121.9 bc	59.4 ab	125.1 cde	5.87 a	63.75 a	20.0 c	73.9 d
Colored-waxy	JSJC	80.2 c	38.4 bc	88.2 e	5.47 b	66.95 a	12.6 e	75.9 c
Wheat	KK	131.2 ab	36.3 c	181.1 ab	5.93 a	65.40 a	39.9 a	83.0 b
ANOVA (F-value)		21.09***	17.14***	35.82***	17.65***	1.01	765.34***	1124.44***

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).