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 ± 0.10^e	1439.2 ± 31.6^a	1060.8 ± 16.3^a	0.889 ± 0.024^b	0.465 ± 0.008^c
OOF	1.78 ± 0.01^a	4527.4 ± 39.9^e	2981.9 ± 290.3^c	0.838 ± 0.016^a	0.452 ± 0.020^bc
M1	2.27 ± 0.01^c	2275.1 ± 97.2^c	1630.6 ± 124.7^b	0.898 ± 0.045^b	0.433 ± 0.013^b
M2	2.11 ± 0.10^b	2515.1 ± 11.6^d	1571.1 ± 12.7^b	0.833 ± 0.020^a	0.375 ± 0.006^a
M3	2.52 ± 0.01^d	2152.3 ± 98.8^b	1579.7 ± 88.3^b	0.898 ± 0.011^b	0.456 ± 0.005^c

^†Data were expressed as means ± SD. Means within a column that had the same letter were not significantly different (α = 0.05).