Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China

Table 2

Textural properties of steamed bread with commercial yeast from southern, central, and northern regions.

Sample	Hardness	Springiness	Gumminess	Chewiness
S1	^h	^b	^h	^e
S2	^i	^b	^c	^c
S3	^g	^e	^c	^c
S4	^f	^g	^e	^a
S5	^c	^f	^gh	^e
S6	^c	^d	^e	^g
C1	^a	^a	^g	^cd
C2	^j		^a	^g
C3	^h	^c	^a	^ab
C4	^c	^d	^f	^c
C5	^f	^d	^fg	^c
C6	^e	^d	^f	^b
N1	^g	^d	^d	^i
N2	^c	^c	^f	^e
N3	^d	^d	^g	^c
N4	^f	^f	^f	^f
N5	^h	^c	^b	^h
N6	^b	^e	^g	^d

Note: values are . The lowercase letters represent significant differences between the data in the same column (). S1-S6 denote frozen dough steamed bread made from commercial yeast produced in the southern region of China, C1-C6 denote frozen dough steamed bread made from commercial yeast produced in the central region of China, and N1-N6 denote frozen dough steamed bread made from commercial yeast produced in the northern region of China.