Table 3. Dough properties of Korean whole wheat flour produced at different bran addition levels

Flour type¹⁾		WA²⁾ (%)	MPT (min)	MPV (%)	MTxV (%)	CTI (%Tq^*min)
BK	Br0	61.1±0.60³⁾	4.06±0.22^c	45.9±1.39	40.1±0.91^b	407.3±10.4^b
	Br5	61.5±0.51	3.76±0.15^bc	46.1±0.51	40.4±0.82^b	411.2±5.55^b
	Br10	61.7±0.49	3.69±0.18^bc	45.7±0.54	39.9±0.94^b	409.1±6.49^b
	Br15	62.2±0.49	3.63±0.10^bc	45.0±0.77	38.6±1.36^b	400.8±9.12^b
	Br20	62.6±0.47	2.94±0.54^ab	44.8±0.82	35.7±2.07^b	388.7±10.9^ab
	WGWF	63.0±0.43	2.25±0.37^a	44.3±1.10	30.0±3.40^a	362.9±14.7^a
HG	Br0	63.5±0.69^a	2.85±0.14	50.5±1.25	40.5±1.14	429.1±11.7^b
	Br5	65.4±0.81^ab	2.78±0.10	47.4±0.80	38.4±0.83	405.1±2.96^a
	Br10	65.9±0.81^b	2.78±0.05	47.9±0.80	38.0±0.84	402.7±1.55^a
	Br15	66.5±0.87^b	3.07±0.10	47.4±1.06	38.6±1.47	407.4±2.55^a
	Br20	66.7±0.58^b	3.07±0.04	47.3±0.46	39.0±0.59	406.1±2.29^a
	WGWF	67.1±0.35^b	3.02±0.01	44.9±1.65	37.9±1.23	385.9±3.38^a

BK, Baekkang; HG, Hwang-geum-al; Br0-20, bran addition level 0-20%; WGWF, whole grain wheat flour.
WA, water absorption; MPT, midline peak time; MPV, midline peak value; MTxV, midline time x=8 min value; CTI, curve tail integral.
Values are mean±SE (n=9).
Different superscript letters in each column indicate significant differences among the values (p<0.05).