Rice

Goamibyeo

Chenmaai

Milyang260

Kernel

Hardness (kg)

Dry

11.5 ± 3.3^a

9.4 ± 1.5^b

6.8 ± 2.0^c

Wet

1.7 ± 0.4^a

2.0 ± 0.5^a

1.9 ± 0.5^a

Flour

Particle size (μm)

Mean

11.5

18.1

13.0

Median

9.9

11.8

10.2

Amylose content (%)

22.9 ± 1.6^a

22.3 ± 2.0^a

20.8 ± 1.0^a

Damaged starch content (%)

18.9 ± 1.7^a

11.2 ± 0.6^c

15.4 ± 0.9^b

Water absorption index

1.6 ± 0.0^a

1.3 ± 0.0^c

1.4 ± 0.0^b

Water-soluble content (mg/mL)

2.6 ± 0.0^a

1.3 ± 0.0^c

2.4 ± 0.0^b