Table 2. Pasting properties of blended powders with different ratios of high yield tongil-type rice flour

(Unit: RVU)

Peak viscosity Trough viscosity Breakdown viscosity Final viscosity Setback viscosity

W100+R0 122.17±1.41^h¹⁾ 80.08±1.89^g 42.08±0.47^f 134.38±1.36^h 54.29±0.53^g

W70+R(K1)30 160.04±0.65^g 99.96±1.00^f 60.08±0.35^e 176.63±0.06^f 76.67±0.94^e

W50+R(K1)50 189.88±1.24^e 120.29±0.77^d 69.58±0.47^d 210.79±0.41^d 90.50±1.18^c

W30+R(K1)70 233.21±3.71^c 143.00±2.95^b 82.21±2.06^c 253.00±2.59^b 110.00±0.35^b

W0+R(K1)100 253.79±5.36^a 162.71±1.59^a 96.58±4.01^b 281.33±2.83^a 118.63±1.24^a

W70+R(H4)30 156.25±0.00^g 97.33±2.12^f 58.92±2.12^e 166.21±0.41^g 68.88±2.53^f

W50+R(H4)50 180.33±0.70^f 109.79±3.83^e 70.54±3.13^d 187.83±2.71^e 78.05±1.12^e

W30+R(H4)70 209.25±0.59^d 122.63±0.06^d 86.63±0.65^c 209.83±0.24^d 87.21±0.18^d

W0+R(H4)100 247.83±1.30^b 132.29±2.30^c 115.54±3.59^a 222.83±3.65^c 90.54±1.36^c

¹⁾Means in the same colume with different letters are significantly different (p<0.05).
W: wheat flour, R: Rice flour, K1: Keumkang1, H4: Hanareum4.
breakdown viscosity= P-T, setback viscosity= F-T

	Peak viscosity	Trough viscosity	Breakdown viscosity	Final viscosity	Setback viscosity
W100+R0	122.17±1.41^h¹⁾	80.08±1.89^g	42.08±0.47^f	134.38±1.36^h	54.29±0.53^g
W70+R(K1)30	160.04±0.65^g	99.96±1.00^f	60.08±0.35^e	176.63±0.06^f	76.67±0.94^e
W50+R(K1)50	189.88±1.24^e	120.29±0.77^d	69.58±0.47^d	210.79±0.41^d	90.50±1.18^c
W30+R(K1)70	233.21±3.71^c	143.00±2.95^b	82.21±2.06^c	253.00±2.59^b	110.00±0.35^b
W0+R(K1)100	253.79±5.36^a	162.71±1.59^a	96.58±4.01^b	281.33±2.83^a	118.63±1.24^a
W70+R(H4)30	156.25±0.00^g	97.33±2.12^f	58.92±2.12^e	166.21±0.41^g	68.88±2.53^f
W50+R(H4)50	180.33±0.70^f	109.79±3.83^e	70.54±3.13^d	187.83±2.71^e	78.05±1.12^e
W30+R(H4)70	209.25±0.59^d	122.63±0.06^d	86.63±0.65^c	209.83±0.24^d	87.21±0.18^d
W0+R(H4)100	247.83±1.30^b	132.29±2.30^c	115.54±3.59^a	222.83±3.65^c	90.54±1.36^c