Table 5 Texture characteristics of bread loaf added with lactic acid bacteria culture solution and cinnamon extract

Samples1)	Hardness (kg)	Springiness	Cohesiveness	Gumminess	Chewiness
Control	5.54±0.81^b2)	0.90±0.00^b	0.52±0.02	2.92±0.48^b	2.62±0.43^a
A	3.31±0.28^d	0.91±0.01^a	0.52±0.01	1.71±0.14^d	1.55±0.12^c
B	3.58±0.49^d	0.90±0.00^b	0.52±0.01	1.86±0.25^d	1.67±0.22^c
C	4.55±0.53^c	0.90±0.01^b	0.51±0.05	2.32±0.40^c	2.10±0.36^b
D	6.09±0.45^b	0.89±0.00^c	0.51±0.02	3.09±0.29^ab	2.74±0.27^a
E	6.92±0.78^a	0.82±0.00^d	0.49±0.01	3.38±0.39^a	2.78±0.32^a

Control, water 700 g; A sample, water 670 g+Lactic acid bacteria cultured 30 g; B sample, water 670 g+Lactic acid bacteria cultured 22.5 g+Cinnamon extract 7.5 g; C sample, water 670 g+Lactic acid bacteria cultured 15 g+Cinnamon extract 15 g; D sample, water 670 g+Lactic acid bacteria cultured 7.5 g+Cinnamon extract 22.5 g; E sample, water 670 g+Cinnamon extract 30 mL.
All values are mean±SD. Mean±SD in column by different superscripts are significantly different at the p<0.05 by Duncan’s multiple range test.