. 2021 Oct 16;15(1):57. doi: 10.1186/s13065-021-00782-x

Table 4.

Effect of microwave treatment to wheat bran on the texture properties of the steam bread made by the whole wheat flour

Treatment time (s)	Hardness (g)	Adhesiveness (g∙sec)	Springiness (%)	Chewiness	Resilience (%)
Control	8833 ± 297^a	355 ± 34^a	87.9 ± 0.6^a	5595 ± 64^a	34.9 ± 0.8^ab
60	11,352 ± 520^a	374 ± 59^a	89.6 ± 0.9^a	6866 ± 468^a	32.1 ± 0.1^b
90	12,422 ± 186^a	323 ± 7^a	83.2 ± 0.8^a	6629 ± 128^a	26.6 ± 0.7^c
120	9533 ± 744^a	231 ± 18^a	85.5 ± 0.3^a	5779 ± 237^a	33.7 ± 0.6^b
150	10,880 ± 355^a	256 ± 7^a	88.2 ± 0.6^a	6661 ± 644^a	32.3 ± 0.3^b
180	9709 ± 720^a	213 ± 34^a	84.6 ± 1.0^a	6104 ± 514^a	38.3 ± 0.2^a

Data were expressed as means ± standard deviations. Different superscript letters in the same column show a significant difference (P < 0.05).