Table 4. TPA (texture profile analysis) of morning bread added with sourdough starter according to the mixing ratio of sea buckthorn leaf

	Control1)	SBLS 10	SBLS 20	SBLS 30
Hardness (g)	228.16±27.382)b3)	174.63±39.90c	301.54±54.91a	250.38±54.51b
Springiness (%)	0.46±0.11ns4)	0.50±0.03	0.47±0.03	0.49±0.02
Cohesiveness (%)	0.45±0.08ns	0.49±0.03	0.44±0.03	0.47±0.03
Chewiness (g)	48.35±17.56bc	42.06±6.15c	61.87±7.52a	57.33±10.13ab
Gumminess (g)	101.28±19.13bc	84.48±15.87c	131.01±18.30a	116.74±21.03ab

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=10).
^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.