Table 3. Hunter’s color values of bread added with pregelatinzed rice flours

Treatments	Moisture contents of dough (%)	Rice cultivars	Crumb			Crust
			L	a	b	L	a	b
Raw	42	‘Hiami’	78.66±0.391)e2)	0.03±0.02c	13.85±0.19e	62.14±0.31c	8.66±0.06d	14.15±0.06b
		‘Hopyeng’	78.75±0.20e	−2.70±0.05f	16.14±0.41b	63.71±0.24a	8.11±0.20e	16.55±0.09a
		‘Hyunpum’	79.38±0.19d	−2.59±0.05e	15.42±0.63c	59.33±0.24d	10.12±0.08c	9.23±0.17c
Pregelatinized	42	‘Hiami’	79.20±0.17d	−2.59±0.05e	15.05±0.45c	62.60±0.19b	8.53±0.29d	14.24±0.04b
		‘Hopyeng’	80.71±0.18c	−2.87±0.07g	17.35±0.64a	63.78±0.18a	8.13±0.21e	16.59±0.16a
		‘Hyunpum’	81.31±0.20a	−0.40±0.08d	14.49±0.48d	56.63±0.22e	11.78±0.25b	9.20±0.10c
	44	‘Hiami’	79.33±0.40d	0.14±0.10b	13.11±0.64f	51.32±0.27g	8.24±0.16e	0.24±0.07e
		‘Hopyeng’	80.25±0.21c	0.11±0.09b	13.46±0.82ef	56.71±0.17e	11.73±0.32b	9.24±0.12c
		‘Hyunpum’	78.70±0.18e	0.24±0.11a	13.75±0.98e	55.30±0.26f	12.93±0.27a	6.39±0.08b

All values are mean±SD (n=5).
Mean with different superscript within a same column are significantly different by Duncan’s multiple test (p<0.05).