Table 3. Physical properties of sponge cake prepared with different rice flours

Sample	‘Suwon 541’	‘Suwon 542’	‘Ilmi’	‘Goami’
Specific gravity of batter	0.48±0.01¹⁾^a2)	0.45±0.02^b	0.47±0.00^a	0.48±0.01^a
Specific volume (mL/g)	1.96±0.05^d	2.55±0.05^a	2.14±0.04^b	2.06±0.04^c
L	77.26±0.54^b	77.83±0.35^a	77.05±0.48^b	77.81±0.53^a
a	0.35±0.25^a	−0.26±0.16^c	0.37±0.18^a	0.17±0.15^b
b	28.86±0.83^a	27.35±0.53^c	28.43±0.47^ab	27.95±0.31^b

Mean±SD (n=5-10).
Means with different superscript are significantly different by Duncan’s multiple test (p<0.05).