Table 4 Effect of microwave treatment to wheat bran on the texture properties of the steam bread made by the whole wheat flour

8833 ± 297^a

355 ± 34^a

87.9 ± 0.6^a

5595 ± 64^a

34.9 ± 0.8^ab

11,352 ± 520^a

374 ± 59^a

89.6 ± 0.9^a

6866 ± 468^a

32.1 ± 0.1^b

12,422 ± 186^a

323 ± 7^a

83.2 ± 0.8^a

6629 ± 128^a

26.6 ± 0.7^c

9533 ± 744^a

231 ± 18^a

85.5 ± 0.3^a

5779 ± 237^a

33.7 ± 0.6^b

10,880 ± 355^a

256 ± 7^a

88.2 ± 0.6^a

6661 ± 644^a

32.3 ± 0.3^b

9709 ± 720^a

213 ± 34^a

84.6 ± 1.0^a

6104 ± 514^a

38.3 ± 0.2^a