Table 2 Open in new tab Height to...

Sample

H/D

SV (mL g⁻¹)

Hardness (g)

Elasticity

Gumminess

Chewiness

Control-YF

0.46 ± 0.00^bc

1.67 ± 0.01^a

6556.33 ± 32.56^b

0.85 ± 0.03^c

4422.80 ± 98.79^c

3741.74 ± 114.72^c

Steaming-YF

0.44 ± 0.00^cd

1.64 ± 0.03^a

4605.69 ± 75.85^e

0.89 ± 0.01^b

3587.47 ± 39.82^f

3185.86 ± 30.56^e

HTHP-YF

0.47 ± 0.01^b

1.66 ± 0.03^a

7087.35 ± 76.04^a

0.93 ± 0.01^a

5106.09 ± 38.96^a

4724.04 ± 23.19^a

Extrusion-YF

0.69 ± 0.02^a

1.42 ± 0.02^b

5308.52 ± 71.19^c

0.93 ± 0.01^a

4148.57 ± 54.34^d

3849.58 ± 2.87^c

Control-SF

0.42 ± 0.01^d

1.67 ± 0.04^a

5418.73 ± 94.31^c

0.94 ± 0.01^a

4079.82 ± 84.32^d

3846.68 ± 106.78^c

Steaming-SF

0.44 ± 0.03^cd

1.55 ± 0.18^a

4465.05 ± 77.84^f

0.92 ± 0.01^a

3246.66 ± 47.36^g

2991.49 ± 13.71^f

HTHP-SF

0.48 ± 0.00^b

1.67 ± 0.04^a

6574.56 ± 97.14^b

0.93 ± 0.02^a

4704.21 ± 80.76^b

4356.38 ± 157.48^b

Extrusion-SF

0.70 ± 0.01^a

1.64 ± 0.07^a

5017.29 ± 40.13^d

0.92 ± 0.01^a

3868.03 ± 57.50^e

3547.97 ± 34.99^d

Table 2

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Height to diameter ratio, specific volume, and textural profile analysis of corn-wheat composite steamed bread

Sample	H/D	SV (mL g⁻¹)	Hardness (g)	Elasticity	Gumminess	Chewiness
Control-YF	0.46 ± 0.00^bc	1.67 ± 0.01^a	6556.33 ± 32.56^b	0.85 ± 0.03^c	4422.80 ± 98.79^c	3741.74 ± 114.72^c
Steaming-YF	0.44 ± 0.00^cd	1.64 ± 0.03^a	4605.69 ± 75.85^e	0.89 ± 0.01^b	3587.47 ± 39.82^f	3185.86 ± 30.56^e
HTHP-YF	0.47 ± 0.01^b	1.66 ± 0.03^a	7087.35 ± 76.04^a	0.93 ± 0.01^a	5106.09 ± 38.96^a	4724.04 ± 23.19^a
Extrusion-YF	0.69 ± 0.02^a	1.42 ± 0.02^b	5308.52 ± 71.19^c	0.93 ± 0.01^a	4148.57 ± 54.34^d	3849.58 ± 2.87^c
Control-SF	0.42 ± 0.01^d	1.67 ± 0.04^a	5418.73 ± 94.31^c	0.94 ± 0.01^a	4079.82 ± 84.32^d	3846.68 ± 106.78^c
Steaming-SF	0.44 ± 0.03^cd	1.55 ± 0.18^a	4465.05 ± 77.84^f	0.92 ± 0.01^a	3246.66 ± 47.36^g	2991.49 ± 13.71^f
HTHP-SF	0.48 ± 0.00^b	1.67 ± 0.04^a	6574.56 ± 97.14^b	0.93 ± 0.02^a	4704.21 ± 80.76^b	4356.38 ± 157.48^b
Extrusion-SF	0.70 ± 0.01^a	1.64 ± 0.07^a	5017.29 ± 40.13^d	0.92 ± 0.01^a	3868.03 ± 57.50^e	3547.97 ± 34.99^d

Sample	H/D	SV (mL g⁻¹)	Hardness (g)	Elasticity	Gumminess	Chewiness
Control-YF	0.46 ± 0.00^bc	1.67 ± 0.01^a	6556.33 ± 32.56^b	0.85 ± 0.03^c	4422.80 ± 98.79^c	3741.74 ± 114.72^c
Steaming-YF	0.44 ± 0.00^cd	1.64 ± 0.03^a	4605.69 ± 75.85^e	0.89 ± 0.01^b	3587.47 ± 39.82^f	3185.86 ± 30.56^e
HTHP-YF	0.47 ± 0.01^b	1.66 ± 0.03^a	7087.35 ± 76.04^a	0.93 ± 0.01^a	5106.09 ± 38.96^a	4724.04 ± 23.19^a
Extrusion-YF	0.69 ± 0.02^a	1.42 ± 0.02^b	5308.52 ± 71.19^c	0.93 ± 0.01^a	4148.57 ± 54.34^d	3849.58 ± 2.87^c
Control-SF	0.42 ± 0.01^d	1.67 ± 0.04^a	5418.73 ± 94.31^c	0.94 ± 0.01^a	4079.82 ± 84.32^d	3846.68 ± 106.78^c
Steaming-SF	0.44 ± 0.03^cd	1.55 ± 0.18^a	4465.05 ± 77.84^f	0.92 ± 0.01^a	3246.66 ± 47.36^g	2991.49 ± 13.71^f
HTHP-SF	0.48 ± 0.00^b	1.67 ± 0.04^a	6574.56 ± 97.14^b	0.93 ± 0.02^a	4704.21 ± 80.76^b	4356.38 ± 157.48^b
Extrusion-SF	0.70 ± 0.01^a	1.64 ± 0.07^a	5017.29 ± 40.13^d	0.92 ± 0.01^a	3868.03 ± 57.50^e	3547.97 ± 34.99^d

After heat treatment by control (unprocessed), steaming, HTHP and extrusion, the corn-wheat composite steamed bread fermented by yeast and sourdough were expressed as Control-YF, Steaming-YF, HTHP-YF, Extrusion-YF, Control-SF, Steaming-SF, HTHP-SF and Extrusion-SF, respectively.

Results were presented as mean ± standard deviation. Different letters in the same column in the table show significant differences (P < 0.05, n = 3).

H/D, height diameter ratio; SV, specific volume.

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