Trained panels judged the steamed dough samples to determine the effects of baking powder content (2,3,4%, flour basis), water content (50,55,60%, flour basis) and steaming time (5,7,10 minutes)on the sensory characteristics. Dough volumes were also measured. The following results were obtained.1. The higher the baking powder content, the larger the dough volume. The water content also affected the dough volume; this was the highest in volume when the addition of water was 55% against flour. The volume was correlated significantly to the palatability score obtained by sensory test.2. The steamed dough preferred by sensory panelist had a baking powder content of 3 or 4% and contained a little high moisture content. Steaming time did not affect the sensory score.3. Correlations between the palatability score and the tenderness, elasticity and internal cell distribution scores were observed by sensory tests. Tenderness was the most important factor in the palatability of steamed dough. Factors affecting the tenderness were baking powder content and water content; tender dough was obtained when baking powder content was 3 or 4%.4. The most preferable dough was obtained by the following conditions. Baking powder content,4%, addition of water,60% and steaming time,5min.
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