Table 3. End-use qualities of pan-breads from barley and wheat flour blends
| Barley-type | Cultivar | Quality characteristics of breads |
| loaf V. (cm 3 /g) | loaf SV. | Firmness (N) | L | a | b |
| Normal | SS | 666.7b | 4.6b | 13.7bc | 63.8 b | -0.3c | 18.9a |
| DP | 691.7b | 4.8b | 11.8c | 62.3b | -0.1b | 17.3bc |
| DS | 688.3b | 4.7b | 12.6bc | 63.9b | -0.2c | 17.5bc |
|
| Waxy | HC | 650.0bc | 4.5b | 13.9b | 62.9b | -0.3c | 18.1ab |
| PSC | 675.0b | 4.5b | 11.9bc | 63.4b | -0.3c | 17.5bc |
|
| Colored-waxy | JSJC | 608.3c | 4.2c | 18.6a | 53.6c | 1.9a | 17.5bc |
|
| Wheat | KK | 783.3a | 5.6a | 5.3d | 68.9a | -1.9d | 16.7c |
|
| ANOVA (F-value) | 35.52*** | 37.04*** | 52.51*** | 145.91*** | 1600.88*** | 7.77*** |
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).