Research Article
Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour
Table 3
The specific volumes and texture attributes of steamed bread made from wheat flour added with different ratios of overozonized wheat flour†.
| | Specific volume (mL/g) | Hardness | Chewiness | Elasticity | Resilience |
| UOF | 2.74 ± 0.10e | 1439.2 ± 31.6a | 1060.8 ± 16.3a | 0.889 ± 0.024b | 0.465 ± 0.008c | OOF | 1.78 ± 0.01a | 4527.4 ± 39.9e | 2981.9 ± 290.3c | 0.838 ± 0.016a | 0.452 ± 0.020bc | M1 | 2.27 ± 0.01c | 2275.1 ± 97.2c | 1630.6 ± 124.7b | 0.898 ± 0.045b | 0.433 ± 0.013b | M2 | 2.11 ± 0.10b | 2515.1 ± 11.6d | 1571.1 ± 12.7b | 0.833 ± 0.020a | 0.375 ± 0.006a | M3 | 2.52 ± 0.01d | 2152.3 ± 98.8b | 1579.7 ± 88.3b | 0.898 ± 0.011b | 0.456 ± 0.005c |
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†Data were expressed as means ± SD. Means within a column that had the same letter were not significantly different (α = 0.05).
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