TABLE 5.

Effects of DDG on Mixolab parameters of dough formulated for steamed bread

Dough properties	Control	10% DDG	15% DDG	20% DDG	25% DDG
Water absorption (%)	53.50 ± 1.00 e	62.03 ± 0.45 d	64.63 ± 0.40 c	68.33 ± 0.06 b	71.40 ± 0.53 a
Development time (min)	1.45 ± 0.10 a	1.18 ± 0.31 ab	1.18 ± 0.06 ab	1.13 ± 0.05 b	1.03 ± 0.07 b
Stability (min)	9.80 ± 0.70 a	9.58 ± 0.37 a	8.38 ± 1.26 ab	7.50 ± 1.58 b	9.38 ± 0.65 ab

Means in the same row with the same letter are not significantly different from each other (p < .05).

Abbreviation: DDG, distillers dried grain.