Table 2. Height, baking loss rate, specific volume, and moisture content of morning bread added with sourdough starter according to the mixing ratio of sea buckthorn leaf

	Control1)	SBLS 10	SBLS 20	SBLS 30
Height (cm)	4.40±0.162)b3)	4.62±0.18a	4.33±0.09bc	4.25±0.13c
Baking loss rate (%)	9.01±0.21c	9.42±0.28b	8.63±0.40d	10.02±0.28a
Specific volume (mL/g)	4.04±0.13a	3.81±0.23b	3.62±0.05b	3.69±0.17b
Moisture content (％)	30.61±1.39ns4)	29.95±1.11	30.53±1.03	29.25±0.85

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=5).
^a-cMeans with different letters in the same row are significantly different by Duncan’s multiple range test at p<0.05.
ns, not significant.