Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread

Figure 3

Influence of CSP, 7S, and 11S soy protein and their level of inclusion on hardness, chewiness, and cohesiveness of steamed bread (control, wheat flour; 2.0%, 3.0%, 4.0%, incorporation of 2.0%, 3.0%, 4.0% of CSP, 7S, and 11S with wheat flour, resp.). A, B, C, AB, and BC: values followed by the same letter within a column are not significantly different ().

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