Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread
Table 1
Sensory evaluation for steamed bread.
Items
Scores evaluation standard
Marks
Specific volume (volume/weight)
Score is 20 when the specific volume is ≥2.3 and decreases by 1 point when the value of specific volume decreases by 0.1.
1–20
Exterior appearance
21.1–25: crust is smooth and white or milk-white; shape is symmetrical and stands upright; 15.1–21: middling; 1–15: crust is coarse and gray or dark; shape is asymmetrical and hard agglomerations occur.
1–25
Structure
30.1–35: good rebound after pressing with a finger; pores of longitudinal cut side are small and symmetrical; 21.1–30: middling; 1–21: poor rebound after pressing with a finger; pores of longitudinal cut side are large and asymmetrical.
1–35
Taste
13.1–15: sample feels dainty and does not stick to teeth when steamed bread is chewed; it is strong to the bite; 9.1–13: middling; 1–9: sample sticks to teeth when chewed; it is soft to the bite.
1–15
Flavor
4.1–5: it has fermentation fragrance of steamed bread; 3.1–4: middling; 1–3: unpleasant fragrance of steamed bread.
