Table 3 Effect of Ae/An ratio on the hardness and chewiness of CSB
From: Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread
Flour | Starch (%) | Ae (%) | An (%) | Ae/An | Hardness (g) | Chewiness (g) |
|---|---|---|---|---|---|---|
1 | 67.5 | 13.1 | 54.4 | 0.241 | 1630 | 1410 |
2 | 70.0 | 12.8 | 57.2 | 0.224 | 1460 | 1210 |
3 | 70.4 | 15.1 | 55.3 | 0.273 | 2810 | 1910 |
4 | 69.1 | 14.5 | 58.5 | 0.248 | 1980 | 1620 |
5 | 65.5 | 13.4 | 52.1 | 0.257 | 2210 | 1830 |
6 | 71.3 | 14.4 | 56.9 | 0.253 | 2150 | 1740 |