Table 4 Expansion rate of yackwa with different leavening agents

	Leavening agent content (%)
	Control	0.3	0.6	0.9	1.2	1.5
	Baking powder	186.6±3.41)a	183.2±2.1aA	202.0±1.0aA	168.8±1.8aB	195.7±3.4aB	180.1±3.9aA
Baking soda	186.6±3.4a	204.8±2.9aA	209.5±1.1aA	190.4±5.1aB	207.4±1.9aB	211.5±1.3aA
Yeast	186.6±3.4d	205.0±2.6bcA	219.5±2.1abcA	257.3±2.7aA	241.2±3.0abA	186.3±4.9dA

Mean±SD
superscriptive letters in a row indicate significance at p<0.05 by Duncan’s multiple range test
superscriptive letters in a column indicate significance at p<0.05 by Duncan’s multiple range test