Table 2. Pasting characteristics of rice flours

Varieties (Rice)	Peak (RVU)	Trough (RVU)	Final (RVU)	1Breakdown (RVU)	2Setback (RVU)	Pasting temperature (°C)
Ilmibyeo	204.53±10.83b	137.86±10.94b	227.19±12.69b	66.67±0.36b	22.67±3.60c	68.4±1.77b
Mimyeon	315.31±4.02a	223.86±7.27a	392.89±9.70a	91.44±9.74a	77.58±11.18a	75.6±7.51b
Saegoami	139.89±1.32c	105.86±1.25c	180.22±4.10c	34.03±1.47c	40.33±3.18b	68.48±2.48b
Dodamssal	50.33±1.01d	44.00±1.01d	66.61±5.29d	6.33±1.08d	16.28±4.59c	85.4±1.40a

Breakdown = Peak - Trough,
Setback = Final Peak.
Values with same letter in a column are not significantly different (p<0.05).