Table 2.

Scoring criteria for sensory evaluation of steamed bread prepared with different starters, including yeast (Saccharomyces cerevisiae), LP-GM4-yeast (Lactiplantibacillus plantarum and yeast), and blank (control group).

Project	Scores	Scoring Criteria
Appearance	20	The shape of the bread is complete and the color is even milky white (15–20); the color of the steamed bread is white or slightly yellow and uniform (10–15); yellow or gray, uneven (5–10); surface shrinkage and collapse (0–5)
Flavor	30	Wheat flavor, moderate acid and alkali, pleasant taste (20–30); fragrance is light, taste slightly sour or alkaline (30 points); taste (10–20 points); taste sour (0–10)
Texture	20	Steamed bread has moderate viscosity and soft, easy to swallow (13–20); steamed bread is firm and does not stick to teeth (7–12); hard taste, hard to swallow (0–7)
Elasticity	10	Recovery faster (7–10); rebound slower (4–6); basic, no rebound (0–3)
Internal structure	20	The internal structure of the steamed bread is clear and the stomata size is uniform (13–20); the steamed bun is uniform and the stoma is smaller (7–12); stomata were hornet’s nest, no texture, and there is a lump (0–10)