Table 1.
DSC endothermic properties of 0.8% wheat flour added Garaetteok during storage for 3 days at 4°C.

Storage Temp. (°C)	Wheat flour (%)	torage period (days)	Ti (°C)	Tp (°C)	ΔE (J/kg)
4	0	0	64.68	71.14	80.1
		1	60.65	70.58	810.9
		2	59.70	67.85	829.0
		3	58.08	64.85	851.8
	0.8	0	67.56	73.76	73.76
		1	64.06	73.13	74.3
		2	68.21	69.54	25.8
		3	64.04	66.67	16.1