Table 7. Texture of milk bread with blueberry starter

Blueberry starter (%)	Hardness (kg)	Springiness	Cohesiveness	Gumminess	Chewiness
10	0.80±0.05¹⁾^a^b²⁾	0.83±0.05	0.54±0.02	0.43±0.03^a	0.36±0.04^a
20	0.77±0.07^a^b	0.85±0.06	0.53±0.02	0.41±0.03^a	0.35±0.03^a
30	0.74±0.06^b	0.88±0.04	0.54±0.01	0.40±0.04^a	0.35±0.03^a
40	0.58±0.05^c	0.87±0.05	0.54±0.01	0.31±0.02^b	0.27±0.02^b
50	0.85±0.08^a	0.82±0.04	0.52±0.01	0.44±0.04^a	0.36±0.04^a

¹⁾All values are mean±SD.
²⁾Mean±SD with different superscript within a column are significantly different (p<0.05) by Duncan's multiple range test.