Table 2. Amylogram properties of rice flours

Sample	‘Suwon 541’	‘Suwon 542’	‘Ilmi’	‘Goami’
Initial pasting temp. (°)	66.42±0.70¹⁾^a2)	65.14±0.21^b	64.76±0.34^bc	64.02±1.18^c
Peak (BU)	677.00±15.46^b	651.00±14.40^c	742.40±12.22^a	392.40±12.01^d
Trough (BU)	335.80±6.30^b	327.20±3.03^b	370.00±10.27^a	304.80±9.81^c
Cold (BU)	666.80±21.05^b	660.20±15.55^b	660.00±17.28^b	792.40±27.17^a
Breakdown (BU)	341.00±10.22^b	323.80±15.48^c	372.00±11.00^a	87.60±9.40^d
Setback (BU)	328.60±21.34^b	330.40±17.21^b	288.00±14.02^c	482.80±16.96^a

Mean±SD (n=5).
Means with different superscript are significantly different by Duncan’s multiple test (p<0.05).