Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread
Table 3
Sensory score of steamed bread.
Addition
Specific volume
Exterior appearance
Structure
Taste
Flavor
Total score
Control
Wheat
15.5 ± 0.8
19.7 ± 0.5
29.6 ± 0.1
13.0 ± 0.2
4.3 ± 0.2
82.1 ± 1.8
CSP
2.0%
15.3 ± 0.2
20.6 ± 0.3
29.3 ± 0.2
13.0 ± 0.1
4.3 ± 0.2
82.5 ± 1.0
3.0%
14.9 ± 0.1
19.8 ± 0.4
28.9 ± 0.1
12.9 ± 0.2
4.2 ± 0.1
80.7 ± 0.9
4.0%
13.1 ± 0.3
17.4 ± 0.7
29.0 ± 0.3
12.5 ± 0.1
4.0 ± 0.1
76.0 ± 1.5
11S
2.0%
17.8 ± 0.2
22.4 ± 0.2
29.9 ± 0.1
12.3 ± 0.4
4.3 ± 0.2
86.7 ± 1.1
3.0%
18.6 ± 0.5
23.1 ± 0.1
30.1 ± 0.1
12.9 ± 0.3
4.4 ± 0.1
89.1 ± 1.1
4.0%
17.5 ± 0.6
19.2 ± 0.6
28.9 ± 0.3
12.6 ± 0.2
4.0 ± 0.3
82.2 ± 2.0
7S
2.0%
17.1 ± 0.1
18.3 ± 0.2
28.4 ± 0.2
12.8 ± 0.3
4.2 ± 0.2
80.8 ± 1.0
3.0%
17.9 ± 0.1
18.3 ± 0.4
29.3 ± 0.3
13.0 ± 0.1
3.9 ± 0.1
82.4 ± 1.0
4.0%
17.6 ± 0.5
17.5 ± 0.3
29.0 ± 0.2
12.9 ± 0.1
4.1 ± 0.2
81.1 ± 1.3
Wheat, wheat flour; 2.0%, 3.0%, and 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.
