TABLE 6.

Effects of FDDG substitution on the Kieffer Rig resistance to extension and extensibility of dough formulated for steamed breads

Dough samples	Resistance to extension, g	Extensibility, mm
Control	33.42 ± 1.10 a	21.96 ± 0.99 a
10% FDDG	43.31 ± 0.54 b	16.59 ± 0.25 b
15% FDDG	51.52 ± 0.23 c	14.39 ± 0.46 c
20% FDDG	57.23 ± 0.22 d	12.08 ± 0.28 d
25% FDDG	68.13 ± 0.96 e	10.42 ± 0.39 e

Mean values in the same column followed by the same letters are not significantly different from each other (p < .05).

Abbreviation: FDDG, food‐grade distillers dried grain.