Table 4. Texture properties of pan bread with different amounts of ladybell leaf powder (LLP)

	Hardness (g)	Springiness	Cohesiveness	Gumminess (g)	Chewiness (g)
Control	41.55±0.08^1)a	1.23±0.05^c	0.77±0.01^c	31.95±0.34^a	31.27±0.82^a
LLP 2	42.48±2.25^a	1.20±0.15^c	0.77±0.07^c	32.24±1.42^a	27.83±1.33^a
LLP 4	55.39±0.82^b	0.96±0.03^b	0.71±0.06^b	43.26±0.50^b	42.22±0.55^b
LLP 6	66.34±1.96^c	0.96±0.36^b	0.73±0.24^bc	50.67±1.33^c	49.04±2.88^c
LLP 8	86.3±9.58^d	0.92±0.11^a	0.65±0.03^a	53.94±4.47^c	52.80±2.86^d
LLP 10	106.60±4.70^e	0.91±0.06^a	0.66±0.56^a	64.44±4.20^d	63.04±2.11^e

Mean±SD.
Means are significantly different within the same column at p<0.05 by Duncan’s multiple range test.