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

Figure 4

Scanning electron microscope graphs obtained from the steamed bread. (a) Steamed bread made of wheat flour; (b) Steamed bread made of wheat flour adding 3% CSP; (c) Steamed bread made of wheat flour adding 3% 11S soy protein; (d) Steamed bread made of wheat flour adding 3% 7S soy protein.

(a)

(b)

(c)

(d)