This study aims to analyze the correlation between the digital literacy competency and the TPACK (Technological Pedagogical And Content Knowledge) of Korean language teachers. By measuring both the digital literacy competency and the TPACK of Korean language teachers, the study analyzes the correlation between these two variables. To this end, the digital literacy competency of Korean language teachers was divided into ‘technical, cognitive, and socialjustice aspects’ for investigation. The results showed that cognitive digital literacy was the highest competency, while technical digital literacy was the lowest. TPACK was further divided into TK (Technological Knowledge), TCK (Technoligical Contenet Knowledge), TPK (Technoligical Pedagogical Knowledge) and TPCK for measurement, revealing that teachers scored the lowest on TK and the highest on TPK. The analysis revealed a strong correlation between technical digital literacy and TPACK, suggesting that enhancing technical competencies should be prioritized. Furthermore, based on the finding that teaching experience in Korean language education does not influence digital literacy and TPACK, it is believed that practice-oriented teacher training focused on integrating digital tools and technologies could enhance teachers’ digital literacy competencies.

The experiment was conducted to examine the varietal variation in gelatinization of rice flour and adaptability to rice bread processing, and the interrelation among the relevant properties. IR 44 showed the lowest temperature of gelatinization onset(To ) and the highest gelatinization enthalphy(ㅿH) measured by differential scanning calorimetry (DSC). The following lower To was found with the order of Suweon 230＜Pusa-33-30＜T(N) 1, Daeribbyeo 1 and the next higher ㅿ.H was followed by the order of Pusa-33-30＞Suweon 230. IRAT 177 revealed the highest temperature of gelatinization onset and conclusion(Tc ) and the following higher Tc was found with the order of Pusa-33-30＞AC 27＞Nonganbyeo. The varietal range of To and Tc was 50.0~72.5~circC and 70.2~87.4~circC , respectively. The rice materials tested can be classified by scatter diagram on the plane of upper two principal components contracted from DSC thermogram and various characteristics relevant to processing and sensory preference of rice bread by principal component analysis. AC27, Suweonjo and IR 44 among high-amylose rices showed better suitability to rice bread processing. The temperatures of gelatinization peak and conclusion of rice flour checked by DSC were significantly negatively associated with springiness of rice bread. The most properties relevant to processing and sensory preference of rice bread such as hardness, moistness, springiness, cohesiveness, specific loaf volume and distribution or size of air cell revealed the close correlation between each other.other.