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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
  1. An: Amylopectin; Ae: amylose