Research Article

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Table 1

The technological conditions of ESPIs.

ESPIsFeeding speed (r/min)Discharging speed (r/min)Extrusion temperature/°C

IVD15050120
IVD25050120
IVD37563110
IVD45063110
IVD56357110

IVD1, IVD2, IVD3, IVD4, and IVD5 denoted as five different samples of ESPIs.