Table 3.

Effect of adding different amounts of TFSP on color difference and texture of wheat doughs.

Chromatism	Addition /%	Griding
		FTFSP			STFSP
			*	#		*	#
L *	0	70.90 ± 0.35		b
	4	73.14 ± 0.50	a	ab	72.95 ± 0.41	b	b
	6	73.46 ± 0.43	a	ab	73.03 ± 0.37	b	ab
	8	73.93 ± 0.39	a	a	73.54 ± 0.27	a	a
a *	0	0.31 ± 0.002		b
	4	0.35 ± 0.001	b	b	0.48 ± 0.002	a	b
	6	0.40 ± 0.003	b	ab	0.53 ± 0.004	a	ab
	8	0.46 ± 0.003	b	a	0.59 ± 0.004	a	a
b *	0	11.68 ± 0.28		b
	4	13.89 ± 0.26	b	ab	15.69 ± 0.28	a	b
	6	15.68 ± 0.35	b	a	16.26 ± 0.15	a	b
	8	15.73 ± 0.36	b	a	18.09 ± 0.15	a	a
Texture	Addition /%	Griding
		FTFSP			STFSP
			*	#		*	#
Elasticity /%	0	16.98 ± 0.47		a
	4	13.47 ± 0.50	b	b	15.19 ± 0.42	a	a
	6	11.82 ± 0.57	b	b	12.81 ± 0.38	a	b
	8	9.71 ± 0.34	b	c	10.22 ± 0.50	a	c
Viscosity /g·sec	0	56.2 ± 4.43		a
	4	40.89 ± 2.59	b	b	45.09 ± 2.98	a	a
	6	37.66 ± 1.82	b	b	41.72 ± 1.74	a	b
	8	33.06 ± 2.48	b	c	38.55 ± 2.00	a	c
Firmness /g	0	326.37 ± 6.19		c
	4	378.2 ± 5.87	a	b	363.23 ± 7.65	b	c
	6	392.76 ± 11.93	a	b	383.77 ± 4.80	b	b
	8	418.11 ± 12.04	a	a	409.48 ± 10.68	b	a

Note: Table 3 shows the Effect of adding different amounts of TFSP on color difference and texture of wheat doughs L * value, color difference a * value and color difference b * value. “*” significant difference among blanching methods at the same time, “#” significant difference among treatment time at the same blanching method. Different letters indicate significant differences (P < 0.05). (the same below).