Table 2.
Texture properties of 0.8% wheat flour added Garaetteok during storage for 3 days at 4°C.

		Wheat flour (%)		T value	Pr>t
Storage period (days)	Texture parameter	0	0.8
0	Hardness (N)	2.3±0.2	2.0±0.2			3.17	0.0053
	Adhesiveness (erg)	-387.5±194.2	-418.9±104.0	0.47	0.6469
	Springiness	1.0±0.02	0.9±0.0	0.86	0.3988
	Cohesiveness	0.9±0.0	0.9±0.0	1.81	0.0874
	Chewiness (erg)	2019.9±228.6	1754.0±141.3	3.13	0.0058
3	Hardness (N)	96.3±7.6	4.0±0.6	38.47	<.0001
	Adhesiveness (erg)	-	-1283.1±527.8	7.69	<.0001
	Springiness	0.9±0.0	0.9±0.0	1.52	0.1464
	Cohesiveness	0.8±0.0	0.9±0.0	6.64	<.0001
	Chewiness (erg)	72379.2±6911.1	3266.7±511.1	31.54	<.0001