Table 2.
Textural properties of the Garaetteok as affected by temperature of the dough at which wheat flour was added and storage period at 4°C.

Storage period (days)	Texture parameter	Control1)	Temperature of wheat flour addition (°C)
			55	75	95
			0	Springiness	0.838±0.1552)NS	0.869±0.081NS	0.894±0.050NS	0.817±0.206NS
Cohesiveness	0.893±0.030NS	0.902±0.013NS		0.887±0.014NS	0.907±0.020NS
Chewiness	533.675±207.921b3)	690.952±164.534ab		802.737±163.102a	757.040±301.399a
Adhesiveness	50.207±34.989c	165.466±54.501b		270.065±38.629a	312.993±58.657a
Hardness	690.470±211.399b	869.233±162.600ab		1,006.790±178.092a	964.740±315.194a
7	Springiness	0.895±0.177ab	0.790±0.047bc	0.716±0.201c	0.966±0.035a
	Cohesiveness	0.922±0.025a	0.861±0.029b	0.877±0.060b	0.917±0.022a
	Chewiness	1,7530.772±5,052.577a	538.629±100.330b	464.197±232.607b	16,650.963±2,401.432a
	Adhesiveness	-	628.756±132.600a	499.340±214.480a	12.557±5.116b
	Hardness	20,714.580±4,189.489a	789.680±141.485b	689.080±293.781b	18,763.950±2,125.087a
14	Springiness	0.941±0.029a	0.822±0.061b	0.803±0.067b	0.932±0.027a
	Cohesiveness	0.931±0.018NS	0.838±0.060NS	0.846±0.042NS	0.921±0.011NS
	Chewiness	17,461.380±3,612.702a	308.820±54.349b	311.467±52.788b	17,092.075±2,047.762a
	Adhesiveness	-	351.066±42.021a	384.747±61.922a	30.698±14.362b
	Hardness	19,827.820±3,460.010a	449.950±77.663b	458.260±62.806b	19,911.030±2,268.820a
21	Springiness	0.934±0.067a	0.792±0.032c	0.830±0.033c	0.889±0.050b
	Cohesiveness	0.940±0.034a	0.741±0.036c	0.737±0.039c	0.904±0.019b
	Chewiness	20,315.400±3,260.029a	152.413±31.510c	232.102±22.182c	15,733.508±3,407.009b
	Adhesiveness	-	321.363±63.897a	324.491±56.823a	39.126±17.802b
	Hardness	23,051.660±2,346.437a	259.400±51.352c	380.230±36.276c	19,567.650±4,125.040b
28	Springiness	0.915±0.029a	0.804±0.023b	0.809±0.018b	0.801±0.200b
	Cohesiveness	0.912±0.009a	0.719±0.061b	0.724±0.011b	0.920±0.019a
	Chewiness	18,183.495±2,505.254a	92.189±14.524c	155.078±17.877c	10,857.045±4,289.351b
	Adhesiveness	-	242.891±45.928b	316.652±30.841a	22.366±8.774c
	Hardness	2,2708.175±2,173.648a	160.871±33.166c	264.614±28.032c	16,505.917±1,814.688b

Control: dough without addition of wheat flour
Mean±SD
Means with different superscripts are significantly different (p<0.05) by Duncan's multiple range test wihin the row.
Not significants