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

Figure 2

The effect of CSP, 7S, and 11S soy protein on dynamic-mechanical properties of dough. (a1) the effect of adding 2% CSP, 7S, and 11S soy protein on storage modulus of dough; (a2) the effect of adding 2% CSP, 7S, and 11S soy protein on loss modulus of dough; (b1) the effect of adding 3% CSP, 7S, and 11S soy protein on storage modulus of dough; (b2) the effect of adding 3% CSP, 7S, and 11S soy protein on loss modulus of dough; (c1) the effect of adding 4% CSP, 7S, and 11S soy protein on storage modulus of dough; (c2) the effect of adding 4% CSP, 7S, and 11S soy protein on loss modulus of dough.