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

Table 2

The effect of wet gluten and farinographic properties on soy/wheat dough.

		WAC/%	/min	DS (12 min)/FE	GSW/%
	Wheat	60.1 ± 0.5	6.5 ± 0.5	71.0 ± 1.0	29.9 ± 1.5
CSP	2.0%	60.1 ± 1.2	8.4 ± 0.1	68.0 ± 3.0	33.4 ± 1.2
	3.0%	60.5 ± 1.3	8.5 ± 0.2	64.0 ± 1.0	31.0 ± 1.2
	4.0%	60.8 ± 1.4	7.3 ± 0.1	62.0 ± 2.0	29.0 ± 1.1
11S	2.0%	62.7 ± 1.5	3.4 ± 0.1	87.0 ± 3.0	36.7 ± 2.0
	3.0%	63.0 ± 1.5	2.9 ± 0.1	93.0 ± 1.0	35.2 ± 1.2
	4.0%	64.9 ± 1.5	2.8 ± 0.2	107.0 ± 1.0	31.8 ± 1.4
7S	2.0%	61.2 ± 1.3	3.3 ± 0.2	112.0 ± 1.0	31.6 ± 1.1
	3.0%	61.9 ± 1.3	2.4 ± 0.2	113.0 ± 2.0	31.0 ± 1.3
	4.0%	62.1 ± 1.2	2.4 ± 0.2	128.0 ± 2.0	30.7 ± 1.5

WAC, water absorption; , dough stability; DS, degree of softening (ICC/12 min after max.); GSW, gluten yield calculated from the weight of wet gluten and the weight of soy/wheat flour blend used; wheat, wheat flour; 2.0%, 3.0%, 4.0%, incorporation of 2.0%, 3.0%, and 4.0% of CSP, 7S, and 11S with wheat flour, respectively. Values followed by the same letter within a column are not significantly different (). The data was presented as the mean ± the standard deviation of three independent experiments.