Table 5. Correlation coefficients between quality parameters of bread-making and other characteristics of Korean whole wheat flour

Properties		Bread-making
Properties		Height	Specific volume	Hardness	Springiness	Cohesiveness	Chewiness	Brittleness
Flour	Ash	−0.87^**	−0.91^**	0.81^**	−0.38	−0.05	0.89^**	0.88^**
	Protein	−0.36	−0.47	0.02	0.23	0.72^**	0.33	0.36
	SDS 20 min	0.60^*	0.52	−0.72^**	0.40	0.79^**	−0.46	−0.44
	PSd90¹⁾	−0.83^*	−0.87^*	0.80^**	−0.24	−0.31	0.75^**	0.75^**
	TDF	−0.87^**	−0.91^**	0.72^**	−0.36	0.05	0.83^**	0.83^**
	TOAX	−0.84^**	−0.91^**	0.81^**	0.15	0.03	0.92^**	0.92^**
	TPC	−0.83^**	−0.89^**	0.79^**	−0.29	−0.04	0.86^**	0.86^**
Pasting	PV	0.61^*	0.56	−0.82^**	0.57	0.63^*	−0.65^*	−0.62^*
	TV	0.68^*	0.67^*	−0.81^**	0.53	0.38	−0.76^**	−0.74^**
	BD	0.33	0.24	−0.61^*	0.48	0.91^**	−0.30	−0.25
	FV	0.71^*	0.69^*	−0.86^**	0.53	0.43	−0.78^**	−0.76^**
	SB	0.70^*	0.70^*	−0.89^**	0.48	0.51	−0.76^**	−0.74^**
Dough	WA	−0.30	−0.41	−0.03	0.25	0.78^*	0.29	0.33
	MPT	0.40	0.60^*	−0.40	−0.24	−0.31	−0.53	−0.57
	MPV	0.53	0.48	−0.73^**	0.54	0.60^*	−0.57	−0.54
	MTxV	0.64^*	0.77^**	−0.84^**	0.17	0.32	−0.76^**	−0.76^**
	CTI	0.73^**	0.81^*	−0.87^**	0.28	0.38	−0.79^**	−0.78^**

PSd90, particle size d90; TDF, total dietary fiber; TOAX, total arabinoxylan; TPC, total phenolic compounds; PV, peak viscosity; TV, trough viscosity; BD, breakdown viscosity; FV, final viscosity; SB, setback viscosity; WA, water absorption; MPT, midline peak time; MPV, midline peak value; MTxV, midline time x=8 min value; CTI, curve tail integral.
significance at the level of 0.05, 0.01, respectively.