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

Table 2

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

Added amount	Bran state	EE (cm^2)	ES (mm)	RE (FU)	MR (FU)	SR	Maximum SR
0%		70.5^a	147.0^a	301.0^b	371.0^a	2.10^b	2.55^e
3%	Fermented	73.0^a	125.0^a	355.5^a	416.5^a	3.00^b	3.35^a
	Raw	58.5^b	115.0^b	341.5^a	370.0^a	3.00^b	3.25^b
6%	Fermented	58.0^b	114.0^b	340.0^a	358.0^a	2.80^b	3.20^c
	Raw	51.5^c	104.5^c	339.0^b	355.5^a	3.25^a	3.40^a
9%	Fermented	46.5^c	94.5^c	349.0^a	352.5^a	3.70^a	3.70^a
	Raw	45.0^d	97.0^c	331.5^b	341.5^b	3.45^a	3.50^a
12%	Fermented	39.5^d	93.0^c	291.0^b	292.0^b	3.10^b	3.10^c
	Raw	42.5^d	96.5^c	319.5^b	322.5^b	3.35^a	3.35^a

Values for a particular column followed by different letters differ significantly (). EE, extension energy; ES, extensibility; RE, resistance to extension; MR, maximum resistance; SR, stretching ratio.