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

Table 3

Different amounts of added bran and the texture of mixed steamed bread.

Addition amount	Bran state	Hardness (g)	Resilience	Cohesiveness	Springiness	Adhesiveness	Chewiness
0%		2528.89^b	41.19^a	0.76^a	94.28^a	1921.77^b	1811.13^b
3%	Fermented	11775.18^a	32.29^b	0.67^a	88.17^b	7875.12^a	6967.19^a
	Raw	3359.18^b	40.67^a	0.77^a	90.33^a	2594.86^b	2344.12^b
6%	Fermented	17017.31^a	29.68	0.61	85.98^b	10326.57^a	8880.28^a
	Raw	5432.35^b	42.90^a	0.82^a	91.96^a	4445.68^a	4089.49^a
9%	Fermented	13627.58^a	26.74	0.58^b	80.03^b	7938.69^a	6347.52^a
	Raw	5244.33^b	41.31^a	0.79^a	88.28^b	4143.02^b	3659.05^a
12%	Fermented	10350.28^a	31.65^b	0.64^b	49.81	6165.72^a	3716.70^a
	Raw	4183.14^b	41.01^a	0.79^a	87.59^b	3323.32^b	2910.51^b

Values for a particular column followed by different letters differ significantly ().