Table 1.

Effects of lactylated wheat gluten on the springiness of steamed bread after freeze–thaw cycles.

	Blank	WG	Lac-WG	NaLa-WG
0F/T	0.94 ± 0.00 aA	0.95 ± 0.01 aA	0.98 ± 0.00 bA	0.98 ± 0.01 bA
1F/T	0.92 ± 0.00 cB	0.94 ± 0.00 bA	0.94 ± 0.01 bB	0.97 ± 0.01 aA
2F/T	0.90 ± 0.00 dC	0.91 ± 0.00 cB	0.92 ± 0.00 bC	0.95 ± 0.00 aB
3F/T	0.86 ± 0.00 cD	0.88 ± 0.00 bcC	0.89 ± 0.01 abD	0.90 ± 0.00 aC

The difference between the number of freeze-thaw cycles is indicated by capital letters; the difference between different processing methods is indicated by lowercase letters.