Effects of superfine grinding <i>Tremella fuciformis</i> stem on the texture and quality of dough for steamed bun.

3.10 Effect of tremella pedicel powder on sensory quality of steamed bun From Table 4 , it can be seen that after adding TFSP, the appearance, color, viscosity, flavor, aroma score and total score all showed a trend of increasing first and then decreasing, and the structural score and elastic score decreased, indicating that adding an appropriate amount of TFSP can improve the sensory score of steamed buns.

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