Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Figure 2

Effects of SPI and ESPIs on microstructure of dough. Samples of (a), (b), (c), (d), (e), (f), (g), GN, and SG represented the dough of WF, WF+SPI, WF+IVD1, WF+IVD2, WF+IVD3, WF+IVD4, WF+IVD5, gluten networks, and starch granules.

(a)

(b)

(c)

(d)

(e)

(f)

(g)