Table 1. pH and dough raising power of morning bread dough added with sourdough starter according to the mixing ratio of sea buckthorn leaf

		Control1)	SBLS 10	SBLS 20	SBLS 30
pH		5.55±0.012)a3)	5.45±0.02b	5.38±0.03c	5.27±0.01d
Dough raising power	20 min	9.00±0.00b F4)	9.50±0.00bD	9.33±0.29b F	10.67±0.58aD
	40 min	11.00±0.00bE	10.83±0.29bD	10.83±0.29bE	14.00±1.32aCD
	60 min	14.00±0.00bD	14.83±1.04bC	14.17±0.29bD	17.83±2.02aBC
	80 min	17.50±0.00ns5)C	18.33±1.44BC	17.00±0.87C	20.67±2.52B
	100 min	21.00±0.00nsB	22.17±2.93B	20.83±0.29B	25.00±2.50A
	120 min	24.67±0.29nsA	26.17±4.25A	23.00±0.00A	27.33±3.25A

Control, sourdough starter without sea buckthorn leaf; SBLS 10, 10% sea buckthorn leaf sourdough starter; SBLS 20, 20% sea buckthorn leaf sourdough starter; SBLS 30, 30% sea buckthorn leaf sourdough starter; SBLS, sea buckthorn leaf sourdough starter.
Result are mean values±SD (n=3).
^a-dMeans with different lowercase letters in the same row are significantly different by Duncan’s multiple range test at p<0.05.
^A-FMeans with different uppercase letters in the same column are significantly different by Duncan’s multiple range test at p<0.05.
ns, not significant.