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Table 4 Effect of microwave treatment to wheat bran on the texture properties of the steam bread made by the whole wheat flour

From: The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Treatment time (s) Hardness (g) Adhesiveness (g∙sec) Springiness (%) Chewiness Resilience (%)
Control 8833 ± 297a 355 ± 34a 87.9 ± 0.6a 5595 ± 64a 34.9 ± 0.8ab
60 11,352 ± 520a 374 ± 59a 89.6 ± 0.9a 6866 ± 468a 32.1 ± 0.1b
90 12,422 ± 186a 323 ± 7a 83.2 ± 0.8a 6629 ± 128a 26.6 ± 0.7c
120 9533 ± 744a 231 ± 18a 85.5 ± 0.3a 5779 ± 237a 33.7 ± 0.6b
150 10,880 ± 355a 256 ± 7a 88.2 ± 0.6a 6661 ± 644a 32.3 ± 0.3b
180 9709 ± 720a 213 ± 34a 84.6 ± 1.0a 6104 ± 514a 38.3 ± 0.2a
  1. Data were expressed as means ± standard deviations. Different superscript letters in the same column show a significant difference (P < 0.05).