Table 1.
DSC endothermic properties of the Garaetteok after storage at 4 as affected by to temperature of the dough at which wheat flour was added

Storage period (days)	Temperature of wheat flour addition (°C)	First peak			Second peak
		T0 (°C)	Tp (°C)	ΔE (J/g)	T0 (°C)	Tp (°C)	ΔE (J/g)
		0	Control	51.37	68.51	1.335	-	100.71	0.390
55	59.41		79.13	0.355	95.14	100.94	0.296
75	58.27		75.28	0.562	95.00	101.60	0.530
95	53.87		80.15	1.030	95.05	101.48	0.372
28	Control	55.27	64.13	5.670	99.43	102.25	0.566
	55	61.14	78.59	0.615	-	99.99	0.587
	75	57.22	81.13	1.432	95.26	100.51	0.471
	95	55.34	64.96	3.935	-	101.24	0.649