Table 4. TPA properties and Hunter’s color value of soft morning roll bread with different ratios of high yield tongil-type rice flour

	Hardness (g)	Springiness	Cohesiveness	Chewiness	Color value
	Hardness (g)	Springiness	Cohesiveness	Chewiness	L	a	b
W100+R0	75.63^e¹⁾	0.78^a	0.64^a	37.61^d	82.37±0.24^a	0.29±0.03^a	17.88±0.11^a^b
W70+R(K1)30	88.50^d^e	0.72^b	0.56^b	34.98^d	82.34±0.21^a	-0.36±0.05^d	17.27±0.21^b
W50+R(K1)50	201.38^c	0.68^c	0.54^b	73.10^c	78.03±0.49^c	-0.60±0.04^e	16.23±0.12^c
W30+R(K1)70	411.13^a	0.55^e	0.44^d	98.86^b	80.22±0.35^b	0.11±0.06^b	17.74±0.94^a^b
W70+R(H4)30	113.88^d	0.71^b	0.55^b	44.62^d	82.39±0.50^a	-0.06±0.02^c	16.58±0.67^c
W50+R(H4)50	229.38^b	0.66^c^d	0.51^c	77.38^c	79.39±0.14^b	0.20±0.02^a^b	18.40±0.16^a
W30+R(H4)70	435.38^a	0.63^d	0.49^c	134.90^a	77.72±2.05^c	0.21±0.16^a^b	18.34±0.15^a

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.