Table 2. Amylose and damaged starch content of physically and biologically modified barley flours

	Treatment method	Non-waxy		Waxy		Result of two-way ANOVA analysis
		SG1)	HNR	NLC	BSC	Parameter	df	F value
Amylose content (%)	UN2)	26.37±0.143)aB4)	28.62±0.10aA	7.54±0.04cD	13.56±0.06aC	Barley cultivar	3	33,026.298***5)
	HM	26.01±0.05aA	20.98±0.09dB	8.36±0.11aC	7.60±0.04cD	Treatment	3	1,031.037***
	EZ	24.47±0.86cA	21.20±0.10cB	8.06±0.11bC	7.79±0.05bC	Barley cultivar × Treatment	9	401.560***
	HM-EZ	25.08±0.08bA	24.88±0.11bB	8.15±0.08bC	6.52±0.06dD
Damaged starch content (%)	UN	3.88±0.0cB	2.62±0.04dD	4.14±0.05dA	3.10±0.00dC	Barley cultivar	3	4,318.533***
	HM	18.48±0.04bB	18.74±0.05aA	14.34±0.05bD	17.12±0.04aC	Treatment	3	387,894.000***
	EZ	3.52±0.04dD	4.24±0.05cC	7.64±0.05cA	7.32±0.04cB	Barley cultivar × Treatment	9	10,092.800***
	HM-EZ	19.96±0.09aA	13.40±0.00bD	14.58±0.04aC	15.16±0.05bB

Barley cultivars: SG, Sogang; HNR, Huknuri; NLC, Nulichal; BSC, Boseokchal.
Treatment method: UN, untreated; HM, heat-moisture; EZ, enzyme; HM-EZ, heat-moisture & enzyme.
All values are mean±SD (n=5).
Different superscripts within the same column (^a-d) or row (^A-D) indicate significant differences by Duncan’s multiple range test (p<0.05).
^***p<0.001; significant effect by two-way ANOVA.