Table 1. Physicochemical properties of Korean whole wheat flour produced by different cultivars and bran addition types

Flour type1)		Ash (%)	Protein (%)	Moisture (%)	Color L*	Color a*	Color b*	SDS sedimentation value (20 min)
BK	Br0	0.38±0.012)a	11.4±0.16a	12.3±0.23	88.8±0.07f	0.57±0.02a	11.1±0.05a	64.3±0.67c
	Br5	0.59±0.01b	11.6±0.14ab	12.0±0.33	86.1±0.07e	1.16±0.02b	11.5±0.05b	63.5±1.32c
	Br10	0.83±0.01c	11.8±0.13bc	12.0±0.20	84.1±0.03d	1.64±0.04c	12.2±0.04c	61.2±0.60b
	Br15	1.08±0.03d	12.1±0.13cd	11.9±0.13	82.3±0.04c	2.00±0.06d	12.8±0.06d	60.2±0.17b
	Br20	1.29±0.03e	12.4±0.12de	12.0±0.14	80.8±0.07b	2.30±0.06e	13.6±0.08e	59.0±0.01b
	WGWF	1.48±0.03f	12.7±0.10e	11.9±0.15	79.8±0.09a	2.48±0.04f	14.0±0.03f	53.0±0.58a
HG	Br0	0.39±0.01a	13.1±0.21a	14.0±0.24	89.2±0.06f	0.62±0.02a	10.1±0.06a	67.0±0.58cd
	Br5	0.61±0.02b	13.3±0.19ab	13.8±0.17	86.0±0.07e	1.38±0.04b	10.0±0.08a	68.7±0.33d
	Br10	0.86±0.02c	13.6±0.17bc	13.7±0.14	83.6±0.11d	1.98±0.06c	10.7±0.12b	65.7±1.86cd
	Br15	1.09±0.03d	14.0±0.14cd	13.4±0.14	81.7±0.09c	2.42±0.05d	11.3±0.09c	64.7±1.20bc
	Br20	1.31±0.01e	14.1±0.17cd	13.5±0.20	79.9±0.10b	2.84±0.07e	12.0±0.15d	61.7±0.67b
	WGWF	1.56±0.03f	14.3±0.12d	13.3±0.22	78.5±0.09a	3.02±0.04f	12.2±0.08d	53.3±0.58a

BK, Baekkang; HG, Hwang-geum-al; Br0-20, bran addition level 0-20%; WGWF, whole grain wheat flour.
Values are mean±SE (n=9).
Different superscript letters in each column indicate significant differences among the values (p<0.05).