TABLE 1.

Quality scoring system for steamed bread fortified with distillers dried grains

Quality parameter	Full score	Scoring criteria
Specific volume (volume/weight, ml/g)	15	Specific volume ≥ 2.8 = 15; Specific volume ≤ 1.5 = 2; 2.8 ≤ Specific volume ≤ 1.5, minus 1 score per 0.1 ml/g reduction
Height	5	Height ≥ 7 cm = 5; Height ≤ 5 cm = 1; 5 cm ≤ Height ≤ 7 cm, minus 1 score per 0.5 cm reduction
Surface color	10	White, milky white = 8–10; Light yellow, yellow = 6–8; Gloom = 2–6
Surface structure	10	Smooth = 8–10; Uneven, pliable, air bubble or concave = 3–8
Exterior appearance	10	Symmetrical, spherical = 7–10; Flat, unsymmetrical = 4–7
Interior structure	15	Tiny pores, uniform = 12–15; Close pores, uniform or separated between the edges and the epidermis = 8–12; Large pores, rough structure = 5–11
Elasticity	10	Rebound quickly, can be compressed more than 1/2 = 7–10; Rebound slowly or does not rebound = 3–7; Difficult to compress, very hard = 2–6
Chewiness	10	Chewy = 7–10; Tender, crumble, low elasticity = 4–7
Stickiness	15	Does not stick to teeth = 8–10; Slightly sticky or sticky = 3–7
Flavor	5	Wheat flavor, no peculiar flavor = 4–5; Bland flavor = 3–4; Peculiar flavor = 1–3
Total score	100	—

Scoring system: poor = <70%, average or general or acceptable = 70–79, good = 80–89, excellent = 90–100.