Table 4. Texture of sponge cake prepared with different rice flours

Sample	‘Suwon 541’	‘Suwon 542’	‘Ilmi’	‘Goami’
Hardness (kg)	0.76±0.081)a2)	0.46±0.03c	0.57±0.02b	0.58±0.04b
Springiness	0.90±0.02	0.91±0.01	0.90±0.01	0.91±0.02
Cohesiveness	0.54±0.01	0.56±0.02	0.54±0.03	0.55±0.01
Chewiness	0.37±0.04a	0.23±0.01c	0.28±0.02b	0.29±0.02b

Mean±SD (n=6).
^a-cMeans with different superscript are significantly different by Duncan’s multiple test (p<0.05).