Table 1 Sensory evaluation criteria and scores of CSBs treated by FBG with the different dosages
From: Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread
CSB attributes | Max. score | Evaluation criteria | FBG dosage (ml/g) | |||
|---|---|---|---|---|---|---|
0 | 0.025 | 0.05 | 0.10 | |||
Specific volume (SV) | 20 | 20-(2.3-SV)/0.1 | 17.1 ± 0.2 | 18.1 ± 0.1 | 18.9 ± 0.2 | 19.2 ± 0.2 |
External | 15 | Good symmetry, smooth skin: 12.1–15.0; medium: 9.1–12.0; bad symmetry, coarse skin: 1.0–9.0 | 12.0 ± 0.08 | 13.0 ± 0.09 | 13.0 ± 0.07 | 13.0 ± 0.05 |
Crumb’s structure | 15 | Regular and small crumb’s pore size: 12.1–15.0; medium: 9.1–12.0; irregular and large crumb’s pore size: 1.0–9.0 | 8.0 ± 0.07 | 14.0 ± 0.10 | 7.0 ± 0.06 | 7.1 ± 0.10 |
Recovery after compression | 20 | Good recovery, firm bite: 16.1–20.0; medium: 12.1–16.0; bad recovery, soft bite: 1.0–12.0 | 13.9 ± 0.10 | 14.5 ± 0.10 | 17.0 ± 0.20 | 14.0 ± 0.30 |
Stickiness | 15 | Chewier: 12.1–15.0; medium: 9.1–12.0; sticky: 1.0–9.0 | 10.0 ± 0.21 | 11.6 ± 0.10 | 12.5 ± 0.20 | 11.0 ± 0.25 |
Color | 10 | White, milky: 8.1–10.0; medium: 6.1–8.0; dark: 1.0–6.0 | 8.7 ± 0.10 | 8.1 ± 0.06 | 7.9 ± 0.10 | 7.5 ± 0.07 |
Flavor and smell | 5 | Natural wheat flavor, no bad odour: 4.1–5.0; medium: 3.1–4.0; bad odour: 1.0–3.0 | 4.1 ± 0.04 | 4.9 ± 0.05 | 4.8 ± 0.05 | 4.9 ± 0.06 |
Total score | 100 | 73.3 ± 0.51 | 90.1 ± 0.5 | 078.1 ± 0.42 | 80.1 ± 0.37 | |