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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