Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics

Table 1

Different amounts of added bran and the farinographic properties of the mixed flour.

Added amount	Bran state	DDT (min)	ST (min)	SD (FU)	BT (min)	QI
0%		5.2^b	7.6^a	76^d	9.5^a	95^a
3%	Fermented	6.1^a	7.9^a	89^c	10.0^a	100^a
	Raw	4.8^b	7.1^a	79^d	9.2^a	92^a
6%	Fermented	4.1^b	7.5^a	102^b	8.9^a	89^a
	Raw	6.0^a	6.7^b	95^c	8.9^a	89^a
9%	Fermented	5.4^b	6.9^a	116^a	8.6^b	86^b
	Raw	5.7^a	5.8^b	105^b	8.5^b	85^b
12%	Fermented	6.8^a	6.9^a	123^a	9.1^a	91^a
	Raw	6.6^a	5.7^b	110^b	8.7^b	87^b

Values for a particular column followed by different letters differ significantly (). DDT, dough development time; ST, stability time; SD, softening degree; BT, breakdown time; QI, qualitative index.