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

Table 3

The quality of steamed bread with commercial yeast from southern, central, and northern regions.

Sample	value	Specific volume	Height-to-diameter ratio
S1	^b	^a	^bc
S2	^a	^g	^e
S3	^e	^h	^b
S4	^d	^de	^c
S5	^d	^b	^e
S6	^d	^f	^c
C1	^d	^c	^cd
C2	^c	^j	^a
C3	^c	^h	^e
C4	^a	^d	^c
C5	^b	^e	^d
C6	^d	^b	^c
N1	^d	^gh	^d
N2	^b	^bc	^d
N3	^b	^bc	^ab
N4	^b	^e	^cd
N5	^f	^i	^cd
N6	^a	^de	^bc

Note: values are . The lowercase letters represent significant differences between the data in the same column ().