. 2022 Nov 16;60(1):292–302. doi: 10.1007/s13197-022-05614-x

Table 2.

The texture properties of BWT mixing with GA

Samples	Hardness/(g)	Springiness/(g)	Cohesiveness	Adhesiveness (g/s)	Chewiness(g)	Resilience
BWT	395.19 ± 31.72^a	0.96 ± 0.00^a	0.84 ± 0.01^a	332.75 ± 24.40^a	318.32 ± 23.85^a	0.48 ± 0.01^a
GA-1-WT	290.19 ± 6.95^b	0.94 ± 0.01^b	0.80 ± 0.01^b	232.27 ± 5.35^b	218.68 ± 7.50^b	0.42 ± 0.01^b
GA-3-WT	263.28 ± 5.53^c	0.94 ± 0.02^ab	0.79 ± 0.04^abc	209.16 ± 11.53^c	195.90 ± 15.67^b	0.42 ± 0.02^b
GA-5-WT	218.19 ± 32.01^d	0.95 ± 0.01^ab	0.76 ± 0.01^c	166.09 ± 26.62^d	157.02 ± 25.34^b	0.37 ± 0.01^c

BWT: buckwheat Wantuo; GA-1-WT: BWT prepared with GA-1; GA-3-WT: BWT prepared with GA-3; GA-5-WT: BWT prepared with GA-5

Data are expressed as the mean ± standard deviation. Values in the same column with different letters are significantly different at p < 0.05