Table 11 Textural characteristics of bread with different amount of buckwheat leaves and sea tangle extract

	Hardness (gf/cm2)	Springiness (%)	Cohesiveness (%)	Gumminess (gf)
Control (0% Addition)	161±4.0c1)	32.5±0.7b	65.9±1.0a	46.7±3.0c
20% Buckwheat (0.4% Addition)	180±3.4b	65.5±0.9a	65.5±1.5a	85.2±4.5a
20% Buckwheat (1.0% Addition)	195±2.1a	59.8±0.8a	63.2±2.1a	76.5±2.4b

¹⁾Values are mean±S.D. Values within different superscripts are significantly different for each groups at p<0.05 by Duncan’s multiple range test.