Table 3.
Texture characteristics of Injeolmi by steamed rice powder temperatures at addition of wheat flour.

Storage Temp. (°C)	Storage period (days)	Sensory parameter	Control	Wheat flour added dough temp. (°C)
				55	75	95
				4	0	Hardness (N)	5.3±0.41)a	4.5±0.5bc	4.5±0.4c	4.9±0.7ab
Adhesiveness (erg)	-2,350.5±322.7b	-1,925.7±358.1a	-2,303.4±239.4b			-2,369.1±339.4b
Cohesiveness	0.9±0.0NS	0.9±0.0NS	0.9±0.0NS			0.9±0.0NS
Chewiness (erg)	4,403.7±409.1a	3,647.4±418.9bc	3,547.3±366.9c			4,054.5±562.1ab
7	Hardness (N)	154.2±52.5a	4.9±0.6c	88.3±32.4b	142.6±36.8a
	Adhesiveness (erg)	N.I.2)	-1,527.4±453.2	N.I.	N.I..
	Cohesiveness	1.0±0.0a	0.9±0.0b	1.0±0.0a	1.0±0.0a
	Chewiness (erg)	191,191.0±95,196.2a	3,695.4±523.9c	58,709.0±3,2001.2b	159,350.7±7,2903.0a

Means±SD.
N.I.=not indicated.
Means in column of different superscripts are significantly different at 5% significance level by Duncan's multiple range test.
Not significant.