JIA-2019-11

2662 Ji-Eun Kim et al. Journal of Integrative Agriculture 2019, 18(11): 2652–2663 cultivars with different genetic compositions. KSSB and NSCSB showed different quality attributes of steamed bread. KSSB produced higher bread volume and softer crumb texture than NSCSB because of Korean consumers’ preference. This difference may be due to the ingredient and processing of steamed bread based on the differences in consumer preferences between the two countries. Genetic variation of glutenin and kernel texture could be used to improve quality of steamed bread in wheat breeding program, even though flour characteristics including protein content and quality parameters and dough properties, are important factors in steamed bread quality. Also, it was identified that there are several factors influenced quality attributes of steamed bread based on the result of regression analysis. Furthermore, the different manufacturing process caused different regression equations for KSSB and NSCSB, so factors related to quality attributes in different making styles of two steamed bread were different. For the reason, it is important to evaluate quality attributes of steamed bread with more wheat genetic resources for wheat breeding program. Acknowledgements This work was carried out with the support of Cooperative Research Program for Agriculture Science & Technology Development (PJ01246404), Rural Development Administration, Republic of Korea. Appendices associated with this paper can be available on http://www.ChinaAgriSci.com/V2/En/appendix.htm References AACCI (American Association of Cereal Chemists International). 2010. Approved Methods of Analysis . 11th ed. Methods 08- 01.01, 26-31.01, 38-12.02, 44-15.02, 46-30.01, 54-40.02, 55-40.01, 56-70.01, 56-11.01, 76-21.01. https://methods. aaccnet.org/about.aspx. 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