Table 4 Effect of glucose and maltose on the properties of CSB
From: Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread
Treatment | Glucose (mg/g) | Maltose (mg/g) | Pore number | Pore area (mm2) | Specific volume | Hardness (kg) | Chewiness (kg) |
|---|---|---|---|---|---|---|---|
1 | 0 | 0 | 1242 | 346.8 | 17.4 | 1600 | 1212 |
2 | 24.2 | 1.7 | 1566 | 364.7 | 18.3 | 1460 | 1150 |
3 | 47.4 | 3.0 | 1332 | 382.9 | 19.2 | 1368 | 1095 |
4 | 69.9 | 4.1 | 1282 | 416.2 | 19.7 | 1274 | 1007 |