Skip to main content

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