Research Article
Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread
Table 2
Effects of SPI and ESPIs on farinographic properties of dough.
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| WF+SPI, WF+IVD1, WF+IVD2, WF+IVD3, WF+IVD4, and WF+IVD5, denoted as the dough or CSB containing 3% of SPI, IVD1, IVD2, IVD3, IVD4, and IVD5. WAC: water absorption, DT: development time, : dough stability, DS: degree of softening (ICC/12 min after max), and FQN: farinograph quality number. Values within a column with different letters are significantly different (). | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||